Updated: Nov 11
8 T Butter
8 T Flour
1 Cup Heavy Cream
1 Cup Milk
1 Cup Chicken Broth
Salt and pepper to taste
¼ tsp Nutmeg
2 Onions, sliced
4 oz. can of sliced mushrooms
3 T olive oil
10 oz fresh spinach (or frozen, twisted and dry)
1 tomato, diced
1 T Parsley and 1 T Rosemary to taste
1 lb. bay scallops, rinsed
1 lb. uncooked small shrimp, peeled and deveined
1 package (8 oz) imitation crab meat, chopped
1 lb. lasagna noodles (no boil) type
16 oz shredded mozzarella cheese
15 oz Ricotta Cheese
½ cup grated parmesan cheese
1. Melt Butter in a large saucepan, then add flour and stir just until it is absorbed by the flour. Add cream, milk and broth and stir constantly over medium heat until the sauce starts to thicken and bubble. Remove from heat and add salt, pepper and nutmeg and set aside.
2. Sauté onions and mushrooms in olive oil until the onions soften. Add spinach, tomato, parsley and rosemary; remove from heat and add the seafood and stir well.
3. Pour 1/3 sauce into a greased lasagna pan and top with a layer of lasagna noodles. Add ½ each of seafood mixture, mozzarella and ricotta. Make another layer the same as the first. Then top with the remaining lasagna noodles, cover with sauce and sprinkle with the parmesan cheese.
4. Bake at 350 degrees for 35-40 minutes.
Serves 6-8 wonderful people!