Seafood Lasagna

Ingredients

• 8 ounces lasagna noodles
• 1 lb ricotta cheese
• 3/4 cup chopped parsley
• salt and pepper
• 1 dash Tabasco sauce
• 1 pinch nutmeg
• 2 garlic cloves, minced
• 4 eggs
• 4 tablespoons flour
• 4 tablespoons butter
• 1 cup hot milk
• 2 cups half-and-half
• 1/3 cup grated parmesan cheese
• 3/4 lb mozzarella cheese, grated
• 1 lb shrimp, peeled, deveined and chopped
• 10 ounces shucked oysters or clams
• 8 ounces crabmeat

Directions

1. 1

   Cook lasagna according to package directions; drain and place in ice water, set aside.

2. 2

   Mix ricotta cheese, parsley, salt, pepper, Tabasco and eggs; set aside.

3. 3

   In a medium saucepan, make a light-colored roux with the flour and butter.

4. 4

   Add hot milk and half and half.

5. 5

   Cook over low heat for 5 minutes, stirring constantly.

6. 6

   Grease a 9x13-inch casserole dish.

7. 7

   Pat lasagna noodles with paper towels to remove excess moisture.

8. 8

   Cover the bottom of the casserole dish with a layer of the lasagna noodles, overlapping noodles and spread with 1/3 of ricotta mixture.

9. 9

   Add 1/3 of the grated Parmesan and mozzarella.

10. 10

    Sprinkle 1/3 of shrimp, oysters and crab on top of that.

11. 11

    Cover with 1/3 of white sauce.

12. 12

    Repeat process, ending with a layer of noodles, sauce, seafood and cheeses.

13. 13

    Cover with foil and bake at 350° for 40 minutes, or until bubbly hot.

14. 14

    Remove foil for the last 10 minutes to lightly brown the top layer of cheese.