Seafood Tortilla Lasagna (Lasagne)

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READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the picante sauce in a blender or food processor and blend until smooth. Set aside.
  • In a skillet, cook the shrimp, garlic and cayenne in oil until the shrimp turns pink; about 3 minutes. Remove and set aside.
  • In the same skillet, melt the butter. Stir in the flour until smooth. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Reduce heat. Stir in the cream and picante sauce; heat through.
  • Spread 1/2 cup of the sauce in a greased 13x9-inch baking dish.
  • Layer with six tortillas, half the shrimp, crabmeat and white sauce and 1-1/4 cups of the cheese.
  • Repeat layers.
  • Tear or cut the remaining tortillas; arrange over cheese. Sprinkle with remaining cheese.
  • Bake, uncovered, at 375°F for 30-35 minutes or until bubbly. Let stand 15 minutes before serving.
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