Seafood Lasagna
Source: Sargento
Yield: 6 Servings

1 clove garlic, minced
3 tbsp butter or margarine
3 tbsp all-purpose flour
1 tsp Italian seasoning
1/8 tsp pepper
1 cup milk and reduced-sodium chicken broth
1 (10 ounce) pkg frozen cooked shrimp, thawed and rinsed
1/2 lb cooked crabmeat or imitation crab

Filling:
1 cup (8 ounces) Sargento Old Fashioned Ricotta Cheese
2 tsp grated lemon peel
1 tbsp lemon juice
5 lasagna noodles, cooked and drained, cut in half
3/4 cup Sargento Fancy Shredded Parmesan Cheese

In medium saucepan, prepare sauce:
Cook garlic in butter over medium heat until soft, about 1 minute, stirring occasionally. Remove from heat. Stir in flour, Italian seasoning and pepper until smooth. Gradually stir in milk and broth until smooth. Heat to a boil over medium heat, stirring frequently. Boil and stir 1 minute. Remove from heat. Stir in shrimp and crabmeat.

For filling:
Combine Ricotta cheese, lemon peel and juice.

Spread 1 cup seafood sauce in bottom of 8 or 9-inch square baking pan. Layer 3 lasagna noodles over sauce. Top with 1/2 cup Ricotta mixture, one-third of remaining seafood sauce and 1/4 cup Parmesan cheese. Repeat layers of lasagna noodles, 1/2 cup Ricotta mixture, seafood sauce and 1/4 cup Parmesan cheese. Top with remaining lasagna noodles and seafood sauce.

Cover with foil; bake at 375F 30 minutes, Uncover; bake 10 minutes more. Sprinkle with remaining 1/4 cup Parmesan cheese. Let stand 10 minutes before serving.