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!

Seafood Lasagna

1 (6 oz) can flaked crab (drained)
2 (14 1/2-16 oz) cans stewed tomatoes (UNdrained)
1 small can mushroom pieces (drained)
1/2 tsp dried oregano (crushed)
1/2 tsp onion powder
1/4 tsp salt
1/8 tsp pepper
1 (4 1/2 oz) can shrimp (drained)
3 Tbsp butter
3 Tbsp flour
1 3/4 cups milk
6 slices of Swiss Cheese
1/4 cup dry white wine
8 lasagna noodles (cooked according to directions on box)
1/4 cup grated Romano or Parmesan Cheese

Make 2 sauces. Tomato and Cheese.

Tomato Sauce- In a medium saucepan, combine undrained tomatoes, mushrooms, oregano, onion powder, salt and pepper. Bring mixture to a boil then reduce heat to simmer mixture for 20 minutes to thicken. Turn off heat and stir in shrimp. Set aside.

Cheese Sauce- In a seperate medium saucepan, melt butter. Stir in flour and cook for 1 minute. Add the milk and cook over medium heat till thickened and bubbly. Tear Swiss Cheese into pieces and stir into milk mixture until melted. Turn off heat and stir in crab and wine.

In a rectangular casserole dish (mine is 11" x 7" and 2 " high), that is sprayed with cooking spray or lightly greased, pour 1/2 of the Tomato Mixture in bottom of baking dish. Layer 4 lasagna noodles on top. Next pour 1/2 Cheese Mixture and spread evenly over noodles.  Then repeat remaining Tomato Sauce (Yes, you will have a layer of Cheese and Tomato Sauce touching!), 4 noodles and remaining Cheese Sauce. Sprinkle with The Romano or Parmesan Cheese.

Bake in a pre-heated 350 degree oven, uncovered, for 25 minutes. Remove from oven and let rest for 15 minutes before serving.

Enjoy! Élvez! Piacere! Gustirati! Radosť!