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      RECIPE TITLE "Seafood Lasagne" Author: Sheri Dunaway, Hawthorne, FL

    yields8-10 people timeapprox. 1 hour difficultymoderate

      RECIPE INGREDIENTS

    • 3 - 8 oz packages mock crab meat
    • 6 - 14.5 oz cans stewed tomatos, undrained and finely chopped in a blender
    • 1 1/2 C fresh sliced mushrooms,
    • 1 1/2 t oregano,
    • 1 1/2 t onion powder,
    • 1 1/2 C frozen cooked salad shrimp,
    • 3 C mock lobster meat,
    • 9 T margarine or butter,
    • 9 T all purpose flour,
    • 4 1/4 C milk,
    • 3 C shredded swiss cheese,
    • 3/4 C dry white wine,
    • 24 lasagne noodles, cooked,
    • 3/4 C grated romano/parmesan cheese blend. dash salt & pepper

      RECIPE METHOD

    1. Combine tomatoes, mushrooms, oregano, onion powder, salt and pepper. Bring to a boil and simmer uncovered at least 20 minutes or until thick. Stir in crab, shrimp, and lobster. Set aside.
    2. Melt margarine in a pan. Add flour and milk. Stir until thick and bubbly on low heat. Cook 1 minute. Add swiss cheese. Stir until melted.
    3. Add wint to the seafood mixture.
    4. Layer 1/3 seafood sauce, 1/3 noodles, 1/3 cheese sauce. Repeat layering 2 more times ending with cheese sauce on top. Sprinkle romano/parmesan cheese blend on top.
    5. Bake uncovered in a 12x14 glass dish at 350 for approximately 25 minutes until the bottom of the pan is bubbly. Let stand 15 minutes before serving.

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