Lasagne is a classical dish that is shared all over the country. DSM Food limited wants to show you a new way to make lasagne. Seafood Lasagne is a special recipe delivered straight to you from Dominic Milner. Your friends and family will thank you for delivering such an inspirational dish to your tabletop. Lasagne is famous for taking a while to cook. However, this recipe is as simple as it gets when it comes to cooking seafood lasagne. Keep out all the extra steps and make this a simple and tasty recipe.

Seafood Lasagne is very versatile for many reasons. You can make this dish is batches and then freeze it in the oven. Otherwise, you can just keep the recipe close by so that you can make it at any time. There is no one to stand over your shoulders to tell you how to make this recipe. That is good news because this recipe practically makes itself. There is a few things you can do to prepare for this fabulous recipe. For starters, you will want to make sure you have all of the ingredients.

Since lasagne is a tedious dish, you will want to make sure you write down all of the ingredients. It’s easy to go to the store and forget what you are buying exactly. Save time and money by staying organized while making this lasagne. Another key factor of this recipe is to follow all of the instructions closely. Sometimes when you have a large dish to make it is easier to skip ahead. Following the exact ingredients and protocol will produce the best Seafood Lasagne in the world. Remember, that no one is a perfect cook but there are things you can do to get better. There is no better recipe to get practice with, then this lasagne recipe. Cook, eat and enjoy!

Seafood Lasagne:

Ingredients:

9 Uncooked Lasagne Sheets

Sauce

3 tbsp Butter
1/4 Cup All Purpose Flour
2 tsp Finely Chopped Garlic
1 1/2 Cup Milk
1/2 Cup 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 Cup Parmesan Cheese, Grated
1/2 Cup Chopped Fresh Parsley
1 (15 oz.) Carton (2 Cups) Ricotta
1 (4 oz) Jar Sliced Pimiento, Drained

Layers

1 (12 oz.) Frozen, Cooked Shrimp, Thawed And Drained
1 (8 oz.) Frozen, Salad Chunks
Imitation Sea Sticks, Thawed And Drained
3 Cups (12 oz) Shredded Swiss Cheese
12 Fresh Parsley Sprigs 

Method:

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 stirs, 1/3 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 the lasagna stand for 10 minutes.

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