Ingredients
1/4
cup all-purpose flour
9
uncooked lasagna noodles
1/4
cup butter or margarine
1
medium onion, finely chopped (1/2 cup)
2
cloves garlic, finely chopped
2
cups half-and-half
1
cup Progresso™ chicken broth (from 32-oz carton)
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
container (15 oz) ricotta cheese
1/4
cup chopped fresh parsley
2
packages (8 oz each) frozen salad-style imitation crabmeat, thawed, drained and chopped
2
packages (4 oz each) frozen cooked salad shrimp, thawed, drained
3
cups shredded mozzarella cheese (12 oz)
1
tablespoon chopped fresh parsley, if desired
Preparation
Heat oven to 350°F. Cook noodles as directed on package.
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. Stir in flour; cook and stir until bubbly. 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.
In medium bowl, mix egg, Parmesan cheese, ricotta cheese and 1/4 cup parsley; set aside.
Drain noodles. In ungreased 13x9-inch (3-quart) glass baking dish, spread 3/4 cup of the sauce. Top with 3 noodles. Spread half of the crabmeat and half of the shrimp over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread ricotta mixture over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread with remaining crabmeat, shrimp and sauce. Sprinkle with remaining 1 cup mozzarella cheese.
Bake 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley.
