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Fish | |
| 3 Tbsp oliv oil 5 cloves garlic minced 1 cup chopped shallops 2 Tbsp dried basi 1 Tbsp dried oregano salt/white pepper 4 cups becahmel 1/2 cup grated parmesan 3 Tbsp dry sherry 1 lb medium shrimp, peeled, deveined, cooked 1 lb bay scallops cooked 2 lb fresh spinach rinsed 2 lb fresh mushrooms cleaned and chopped 2 Tbsp butter 1 8 oz package cream cheese 2 lb cooked lump crab meat drained 2 lb mozzarella grated 1 1/2 lb lasagna noodle | |
| In large skillet over medium heat add olive oil, saute garlic and shallots until soft, not browned (5 minutes). Stir in basil and oregano and season with salt/pepper. Remove from heat set aside 1 cup of bechamel. Stir onion/garlic into the remaining 3 cups. Stir in parmesan, sherry and heat gently. Fold in cooked shrimp/scallops. Adjust seasoning and set aside. Steam spinach until tender and bright green. Drain well, pat dry and chop coarsely. In a large skillet tover medium heat saute mushrooms in hot butter until tender and liquid has evaporated and set aside. Cut cream cheese into small cubes, shred crab and se taside. Cook lasagna according to package, drain well. While noodles are cooking spread a layer of bechamel (1/2 cup) in bottom of greased 13 1/2x9x4 inch baking pan. Cover with layer of noodles trimming to fit pan. Spread half of seafood sauces then half the spinach, half the cream cheese, a fourth of the mozzarella, half of the mushrooms, half the shredded crabmeat and repeat beginning and ending with lasagna noodles. Spread top with remaining bechamel and remaining mozzarella. Bake uncovered at 350 until bubbly and lightly browned 45-60 minutes. Let stand 10-15 before serving. | |
Unrated | |
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