| 9 | uncooked lasagna noodles |
| 1/4 | cup butter or margarine |
| 1 | medium onion, finely chopped (1/2 cup) |
| 2 | cloves garlic, finely chopped |
| 1/4 | cup Gold Medal® all-purpose flour |
| 2 | cups half-and-half |
| 1 | cup chicken broth |
| 1/3 | cup dry sherry or chicken broth |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1 | egg, slightly beaten |
| 1/2 | cup grated Parmesan cheese |
| 1 | container (15 oz) ricotta cheese |
| 1/4 | cup chopped fresh parsley |
| 2 | packages (8 oz each) frozen salad-style imitation crabmeat, thawed, drained and chopped |
| 2 | packages (4 oz each) frozen cooked salad shrimp, thawed, drained |
| 3 | cups shredded mozzarella cheese (12 oz) |
| 1 | tablespoon chopped fresh parsley, if desired |
| 1. | Heat oven to 350°F. Cook noodles as directed on package. |
| 2. | Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in flour; cook and stir until bubbly. Gradually stir in half-and-half, broth, sherry, salt and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and set aside. |
| 3. | In medium bowl, mix egg, Parmesan cheese, ricotta cheese and 1/4 cup parsley; set aside. |
| 4. | Drain noodles. In ungreased 13x9-inch (3-quart) glass baking dish, spread 3/4 cup of the sauce. Top with 3 noodles. Spread half of the crabmeat and half of the shrimp over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread ricotta mixture over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread with remaining crabmeat, shrimp and sauce. Sprinkle with remaining 1 cup mozzarella cheese. |
| 5. | Bake 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley. |
| Before baking, spray one side of sheet of foil with cooking spray to prevent sticking; cover baking dish with foil, sprayed side down. Bake 40 minutes. Uncover dish; bake 5 to 10 minutes longer. |
|
| Make it extra special by using refrigerated or frozen (thawed) real crabmeat in place of the imitation. |
|
| Can't find ricotta cheese? Use dry-curd cottage cheese instead. |
Nutrition Information:
560 ( 260); 29g ( 18g, 1g); 180mg; 1380mg; 34g ( 2g, 5g); 41g 25%; 4%; 60%; 15% 2 ; 0 ; 0 ; 5 ; 5 2