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Seafood Lasagna Recipe

Me Mate's Lasagna
8 ounces
1/4 cup
1/4 cup
1/2 teaspoon
1/4 teaspoon
2 cups
2 tablespoons
1 tablespoons
3 green
12 ounces
8 ounces
1 clove
1 pound
1/2 cup
1/2 cup
2 cup
1 – 8 ounce can
1/2 cup
1/4 pound
4 ounces
4 ounces
1/8 teaspoon
lasagna noodles
dry white sherry
onions, chopped fine
medium shrimp
sea scallops, chopped
garlic, minced
white fish
dry white wine
clam juice
fresh mushrooms, sliced thin
tomatoes, crushed
half and half
bacon, cooked & crumbled
Swiss cheese, shredded
Gruyere cheese, shredded
cayenne pepper

Oven Temp: 350°
Recipe Cooking Time: 45 minutes
Pan Type: baking pan

Seafood Lasagna Directions

Preheat Oven.

Peel and de-vein the shrimp, set aside.
Cook lasagna according to package directions, drain.
Melt the first amount of butter.
Add the flour, salt and pepper.
Use a wire whisk to mix. Add the milk and sherry whisk quickly to prevent any lumps.
Cook over medium heat until mixture is thickened, stir occasionally.
In a clean skillet melt the second amount of butter.
Add the green onions and garlic, stir and cook for 1 minute. Add the white fish; cook for 5 minutes use a fork to flake fish.
Add the shrimp and scallops and stir while cooking.
When white fish is done and shrimp and scallops turn pink add the wine and clam juice.
Bring seafood mixture to a boil.
Remove fish from skillet with slotted spoon leaving juices in the pan.
Put skillet back on stove and heat on medium.
Add the mushrooms, cook until slightly tender.
Add white sauce and tomatoes, half and half, cayenne pepper and parsley flakes.
Cook over medium heat.
Add crumbled bacon and stir gently to blend.
Spoon a layer of sauce in bottom of pan.
Layer noodles on top of sauce.
Put a layer of white sauce on noodles a layer of seafood and layer of cheeses.
Repeat layers.
Bake seafood lasagna for allotted time.
Serve with your favorite bread and drink.

Recipe Serves: 8 – 12

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

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