Seafood Lasagna

A diversion from the usual red sauce lasagna, this seafood lasagna uses a Bechamel sauce. Feel free to use whatever seafood you have on hand, adding up to a total of two cups.

1/2 cup (1 stick) butter
1/2 cup AP unbleached flour
1/2 tsp. salt
2-3 cloves garlic, crushed or minced
2 cups milk
2 cups chicken broth
1/4 tsp. pepper
1 tsp. dried basil
2 cups mozzarella cheese, shredded
1/2 cup green onions, chopped
15 whole wheat lasagna noodles, pre-cooked for 5 minutes
1 cup ricotta cheese
2/3 cup cooked shrimp
2/3 cup cooked scallops
2/3 cup crabmeat
1/3 cup dry white wine
1/2 cup grated parmesan cheese

Heat butter in a large saucepan over low heat until melted. Add garlic. Stir in flour and salt. Cook,stirring constantly until bubbly. Remove from heat. Stir in milk, broth and white wine. Return to stove and heat to boiling, stirring constantly. Boil for 1 minute. Add mozzarella cheese,onions, basil and pepper. Cook over low heat until cheese is melted, stirring constantly.
Spread about 1 1/2 cups of the sauce in an un-greased 9X13 pan. Top with lasagna noodles, overlapping as needed. Spread the ricotta cheese over the noodles. Spread with another 1 1/2 cups of sauce and then top with another 5 lasagna noodles. Spread seafood over this layer and top with another 1 1/2 cups of sauce. Cover with the last 5 lasagna noodles and top with all of the remaining sauce. Top with 1/2 cup grated parmesan cheese.
Bake, uncovered at 350F for 35 – 45 minutes or until the noodles are tender. Let stand for 15 minutes before cutting.

Recipe adapted from recipesource.com

Vegetarian lasagna with soy crumbles

Ingredients
1 tbsp olive oil
2 packages Lightlife Smart Ground Original
half of a large red onion, diced
2 cloves garlic, minced
2 cans (14.5 oz) whole tomatoes
2 cans (6 Ounce) tomato paste
2 tbsp dried parsley
2 tbsp dried basil
1 tsp Salt
1 5 oz package baby spinach
1 container ricotta cheese
2 whole beaten eggs
1/2 cup grated (not Shredded) Parmesan cheese
2 tbsp dried parsley
1 tsp salt
1 lb. sliced fresh Mozzarella cheese
1 package (10 oz) lasagna noodles

Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, heat olive oil. Add onion, saute until onion is soft, 1-2 minutes. Add ground soy and garlic, cook over medium-high heat for 4-5 minutes. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, simmer the sauce for 30 minutes.
In a medium bowl, mix ricotta cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

To assemble:
Add a layer of the soy/tomato sauce to the bottom of a 9 x 13 baking pan. Arrange 4 cooked lasagna noodles, spoon half the ricotta cheese mixture over the noodles. Spread evenly. Cover ricotta cheese with a layer of mozzarella cheese and sprinkle with spinach. Spoon a little less than half the soy/tomato sauce mixture over the top. Repeat, ending with soy/sauce mixture. Sprinkle top generously with extra Parmesan.
Bake the lasagna in preheated 350 degree oven for 30-35 minutes.

Recipe adapted from Pioneerwoman.com