Seafood Lasagna

  Bake 1 hour and 45 minutes.  

Yield:  12 servings.  D

elicious! 9 uncooked dried lasagna noodles

--SAUCE:--

3 tbsp. butter

1/4 c. all-purpose flour

2 tsp. finely chopped garlic

1 1/2 c. milk

1/2 c. dry white wine or milk

1 tsp. nutmeg

1/2 tsp. salt

1/4 tsp. pepper

1/8 tsp. hot pepper sauce

--RICOTTA FILLING:--

2 eggs

3/4 c. Parmesan cheese, grated

1/2 c. chopped fresh parsley

1 (15 oz.) carton (2 c.) Ricotta  cheese

1 (4 oz.) jar sliced pimiento, drained

--LAYERS:--

1 (12 oz.) pkg. sm. frozen, cooked

   shrimp, thawed and drained

1 (8 oz.) pkg. frozen, salad chunks imitation sea stixs, thawed and drained

3 c. (12 oz.) shredded Swiss cheese

12 fresh parsley sprigs

Heat oven to 375 degrees.  

Cook noodles according to package directions; rinse.  

Drain; set aside. 

 In 2 quart saucepan melt butter over medium heat.  

Stir in flour and garlic until bubbly (1 minute).  

Stir in 1 1/2 cups milk.  

Continue cooking, stirring  occasionally, until mixture comes to a full boil (4 to 5 minutes); boil 1 minute.  

Stir in remaining sauce ingredients; set aside. 

 In small bowl, slightly beat eggs; stir in all remaining Ricotta filling ingredients. 

In greased 13 x 9 inch baking pan layer 1/3 noodles, 1/2 Ricotta filling, 1/2 shrimp, 1/2 sea stixs, 1/3 sauce sauce and 1/3 Swiss cheese.  Repeat layering.   

Top with remaining noodles, sauce and Swiss cheese.  

Cover with aluminum foil; bake 25 minutes.  

Uncover; continue baking 15 to 20 minutes or until lightly browned.  

Let stand 10 minutes.  

1 serving:  Calories 370, protein 28g, carbohydrates 20g, fat 18g, cholesterol 150mg, sodium 483mg.  

You can use "light" Ricotta cheese, skim milk to reduce fat and calorie intake.  

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