Seafood Lasagna

·         1  8 ounce package frozen crab-flavored fish pieces (I use a 6 ounce can of crab, drained)

·         2  14 ½ ounce can stewed tomatoes, cut up and do not drain

·         ½ cup fresh mushrooms or 1 small can of mushroom pieces, drained

·         ½ teaspoon oregano

·         ½  teaspoon onion powder

·         ½ teaspoon salt

·         ¼  teaspoon pepper

·         ½ cup small cooked shrimp or one 4-1/2-ounce can shrimp, drained

·         3 tablespoons butter

·         3 tablespoons flour

·         1 ¾ cups milk

·         1 cup shredded Swiss cheese (4 ounces) or 6-8 slices

·         ¼ cup dry white wine

·         8 lasagna noodles, cooked and drained

·         ¼ cup fresh grated Romano or Parmesan cheese

DIRECTIONS

Thaw crab-flavored fish and shrimp, if frozen. If using canned crab and shrimp, drain them both. Cut or flake fish into bite-size pieces; set fish and shrimp aside.

For tomato/shrimp sauce, in a medium saucepan combine tomatoes, mushrooms, onion powder, oregano, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until mixture is thickened and tomato pieces soften. Remove from heat. Stir in shrimp. Set aside.   

For cheese/crab sauce, in a medium saucepan melt butter. Stir in flour. Add milk and cook and stir over medium heat until thickened and bubbly. Cook and stir for an additional minute or more. Add Swiss cheese; stir until melted. Remove from heat. Stir in crab and wine. 

In a 2-quart rectangular baking dish (11x7x2 inch) layer half of the shrimp sauce, half of the lasagna noodles, and half of the cheese sauce. Repeat layers. Sprinkle with Romano or Parmesan Cheese. 

Bake, uncovered, in a 350° F oven for 25 minutes or until heated through.

***Important: Let stand for 15 minutes before serving.

MAKES: 6-8 SERVINGS

PREP: 30 MINS

BAKE: 25 MINS 350°F

STAND: 15 MINS

Enjoy! Élvez! Piacere! Gustirati! Radosť!