Creamy Seafood Lasagna

Ingredients

• 9 uncooked lasagna noodles
• 1/4 cup butter
• 1 medium onion, finely chopped (1/2 cup)
• 2 garlic cloves, freshly chopped
• 1/4 cup 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 (15 ounce) container ricotta cheese
• 1/4 cup chopped fresh parsley

• 2 (8 ounce) packages imitation crabmeat, chopped

• 2 (4 ounce) packages frozen cooked baby shrimp, thawed and drained
• 3 cups mozzarella cheese (12 ounces)
• 1 tablespoon chopped fresh parsley, if desired

Directions

1. 1

   Heat oven to 350°. Cook noodles as directed on package.

2. 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.

3. 3

   Stir in flour; cook and stir until bubbly.

4. 4

   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.

5. 5

   In medium bowl, mix egg, parmesan cheese, ricotta cheese and 1/4 cup parsley; set aside.

6. 6

   Drain lasagna noodles.

7. 7

   In ungreased 13x9-inch (3-quart) glass baking dish, spread 3/4 cup of the sauce. Top with 3 noodles.

8. 8

   Spread half of the crabmeat and half of the shrimp over noodles; spread with 3/4 cup of the sauce.

9. 9

   Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles.

10. 10

    Spread ricotta mixture over noodles; spread with 3/4 cup of the sauce.

11. 11

    Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles.

12. 12

    Spread with remaining crabmeat, shrimp and sauce.

13. 13

    Sprinkle with remaining 1 cup mozzarella cheese.

14. 14

    Bake 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley if desired.