Creamy Seafood Lasagna

 

1/4

cup Gold Medal® all-purpose flour

9

uncooked lasagna noodles

1/4

cup butter or margarine

1

medium onion, finely chopped (1/2 cup)

2

cloves garlic, finely chopped

2

cups half-and-half

1

cup Progresso® chicken broth (from 32-oz carton)

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.