#306 – Creamy Seafood Lasagna & Mandarin Salad

Consolidated Cooking Crave on Consolidated Channel 18

hosted by Laverne Diede & Rhonda Fitterer

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.


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