Tuesday, April 12, 2016

Fisherman's Lasagna

This is so freaking good! AHOY MATEYS!

 Fisherman's Lasagna


8 sheets Cooked Fresh Lasagna Noodles (try to get the refrigerated kinds, not dry)

10 oz Shrimp, peeled deveined sliced in 4ths
10 oz Scallops, defooted, and sliced in 4ths
1 "can" fresh jumbo lump Crabmeat (approximately 10 oz) from the refrigerated section
1 cup blanched shredded, chopped carrot
1 diced Red Pepper
1/4 cup diced Green Pepper
4 Chopped Scallions

Toss all above ingredients together in a large bowl, set aside

Newberg sauce

3 T Butter
4 T Flour
3 Cups Milk
1-2 t Salt
1/2 t fresh ground Pepper
1/3 cup Sherry

Preheat oven to 375oF

Spray a tall rectangular pan with Pam

Melt the butter and flour in a pot till bubbly, whisk in the milk. Season with salt and pepper, add the Add the Sherry and bring to the boil...whisk it until its thickened

Pour a bit in the bottom of the greased pan

Add the rest of the sauce to the seafood mixture and pour some evenly over the first layer of pasta.

Sprinkle over about 1/4 to 1/3 cup shredded Mozzarella



Top with more Pasta, then sauce, then mozzarella, on and on, ending with sauce and mozzarella,. cover with foil and bake 50-60 minutes
till bubbly and then uncover and sprinkle the following over all...

1/3 cup crushed saltines ( I love Fillipino Skyflakes Brand)  mixed with 2 T melted butter and a few dashes of Old Bay, and the last of the mozzarella.

Rebake till golden. Maybe even run it under the broiler to toast it up.



The Pasta Brand I used

O Sole Mio
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