Creamy Seafood Lasagna - cooking recipe

Ingredients

9 uncooked lasagna noodles
1/4 cup butter
1 medium onion, finely chopped (1/2 cup)
2 garlic cloves, freshly chopped
1/4 cup all-purpose flour
2 cups half-and-half
1 cup chicken broth
1/3 cup dry sherry or 1/3 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, slightly beaten
1/2 cup grated parmesan cheese
1 (15 ounce) container ricotta cheese
1/4 cup chopped fresh parsley
2 (8 ounce) packages imitation crabmeat, chopped
2 (4 ounce) packages frozen cooked baby shrimp, thawed and drained
3 cups mozzarella cheese (12 ounces)
1 tablespoon chopped fresh parsley, if desired

Preparation

Heat oven to 350\u00b0. 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 lasagna 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 if desired.