Seafood Lasagna

Leslie in Texas's Note:

Creamy bechamel sauce and succulent shrimp, oysters and crab combine in a lasagna that's fit for company fare! Originally from a 1982 Houston Home and Garden featuring an all-seafood Italian feast for Christmas Eve.

• Total Time: 1 hrs 5 mins
• Prep Time: 25 mins
• Cook Time: 40 mins

Ingredients:

Servings: 12

• 8 ounces lasagna noodles
• 1 lb ricotta cheese
• ¾ cup chopped parsley
• salt and pepper
• 1 dash Tabasco sauce
• 1 pinch nutmeg
• 2 garlic cloves , minced
• 4 eggs
• 4 tablespoons flour
• 4 tablespoons butter
• 1 cup hot milk
• 2 cups half-and-half
• 1⁄3; cup grated parmesan cheese
• ¾ lb mozzarella cheese , grated
• 1 lb shrimp , peeled, deveined and chopped
• 10 ounces shuckedoysters or 10 ounces clams
• 8 ounces crabmeat

Directions:

1. Cook lasagna according to package directions; drain and place in ice water, set aside.
2. Mix ricotta cheese, parsley, salt, pepper, Tabasco and eggs; set aside.
3. In a medium saucepan, make a light-colored roux with the flour and butter.
4. Add hot milk and half and half.
5. Cook over low heat for 5 minutes, stirring constantly.
6. Grease a 9x13-inch casserole dish.
7. Pat lasagna noodles with paper towels to remove excess moisture.
8. Cover the bottom of the casserole dish with a layer of the lasagna noodles, overlapping noodles and spread with 1/3 of ricotta mixture.
9. Add 1/3 of the grated Parmesan and mozzarella.
10. Sprinkle 1/3 of shrimp, oysters and crab on top of that.
11. Cover with 1/3 of white sauce.
12. Repeat process, ending with a layer of noodles, sauce, seafood and cheeses.
13. Cover with foil and bake at 350° for 40 minutes, or until bubbly hot.
14. Remove foil for the last 10 minutes to lightly brown the top layer of cheese.