Here is a tasty variation of an old favourite! It’s the delicious Seafood Lasagna recipe from the Best of Bridge ladies, and it’s ideal for serving at Holiday season gatherings, provided your guests do not have seafood allergies, of course.
This recipe is from the Best of Bridge Holiday Classics: 225 Recipes for Special Occasions. Text Copyright © 2014 Robert Rose Inc. Photographs copyright © 2014 Robert Rose Inc. www.robertrose.ca. Used by special arrangement with Robert Rose Inc. Publishing. Available wherever books are sold. All rights reserved.
Ingredients for Seafood Lasagna
8 lasagna noodles 8
1 cup chopped onion 250 mL
2 TBSP butter 30 mL
1 package (8 oz/250 g) crEam 1
11/2 cups Ricotta cheese 375 mL
1 egg, beaten 1
2 TSP basil 10 mL
1/2 TSP salt 2 mL
1/8 TSP black pepper 0.5 mL
2 cans (each 10 OZ/284 mL) 2
cream of mushroom soup
1/3 cup dry white wine OR dry vermouth 75 mL
5 OZ crabmeat 150 g
1 lb SHRIMP, deveined and cooked 500 g
1/4 CUP grated Parmesan cheese 50 mL
1/2 cup shredded sharp (old) Cheddar 125 mL
Cook noodles. Place 4 noodles in a 13- by 9-inch (33 by 23 cm) baking dish. cook onion in butter. Add cheeses, egg, basil, salt and pepper. Spread half the cheese mixture over noodles. combine soup and wine. Stir in crab and shrimp and spread half over cheese layer. Repeat all layers. Sprinkle with Parmesan and Cheddar. bake, uncovered, at 350°F (180°C) for 45 minutes. Let stand 15 minutes before serving. Serves 8 to 10. Freezes well.