#306 – Creamy Seafood Lasagna & Mandarin Salad

Creamy Seafood Lasagna

• 12 uncooked lasagna noodles
• 1/4 cup butter
• 2 cloves garlic, finely chopped
• 2/3 cup flour
• 2 cups milk
• 1 1/2 cups chicken broth
• 1/4 cup dry sherry or chicken broth
• 2 cups shredded mozzarella cheese
• 8 medium green onions, sliced
• 1 Tbsp. chopped fresh or 1 tsp. dried basil leaves
• 1/4 tsp. pepper
• 1 package (8 oz.) frozen salad-style imitation crabmeat, thawed and chopped
• 1 package (4 oz.) frozen cooked salad shrimp, thawed
• 1 cup ricotta cheese
• 1/2 cup grated parmesan cheese

Heat oven to 350 degrees.  Cook noodles as directed on package.  While noodles are cooking, melt butter in a 3-quart saucepan over low heat.  Stir in garlic and flour.  Cook and stir 1 minute; remove from heat.  Stir in milk, broth and sherry.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in mozzarella cheese, onions, basil and pepper into sauce.  Cook over low heat, stirring constantly, until cheese is melted.  Drain noodles.  Spread 1 cup of the cheese sauce in ungreased rectangular baking dish, 13x9x2-inches.  Top with 4 noodles.  Spread half of the crabmeat and shrimp over noodles; spread with 1 cup of the cheese sauce.  Top with 4 noodles.   Spread ricotta cheese over noodles; spread with 1 cup of the cheese sauce.  Top with 4 noodles.  Spread with remaining crabmeat, shrimp, and cheese sauce.    Bake uncovered 35-40 minutes or until hot in the center.  Sprinkle with Parmesan cheese.  Let stand 15 minutes before cutting.

Mandarin Salad

• 1/4 cup sliced almonds
• 1 Tbsp. plus 1 tsp. sugar
• 1/2 small head lettuce, torn into bit-size pieces
• 1/2 bunch romaine lettuce, torn into bite-size pieces
• 2 medium stalks celery, chopped
• 2 medium green onions, thinly sliced
• 1 can (11 oz.) mandarin orange segments, drained

Sweet-Sour Dressing

• 1/4 cup vegetable oil
• 2 Tbsp. sugar
• 2 Tbsp. white or cider vinegar
• 1 Tbsp. chopped fresh parsley
• 1/2 tsp. salt
• Dash of pepper
• Dash of red pepper sauce

Cook almonds and sugar in a 1-quart saucepan over low heat, stirring constantly, until sugar is melted and almonds are coated; cool and break apart.  Add all sweet-sour dressing ingredients in a tightly covered container, shake until combined.  Toss almonds, dressing and remaining ingredients; serve immediately.