NOVEMBER 2006

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Seafood Lasagna

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Seafood Lasagna

Ingredients:

• 1 qt. Cream of Broccoli Soup
• 1 qt. hot milk
• 4 lb. Ricotta Cheese
• 1 pt. cold milk
• 1 lb. frozen broccoli, chopped
• 2 tbsp. garlic powder, coarse
• 1 tbsp. seafood base
• 1 ½ lb. salad shrimp, cooked and well drained
• 1 lb. whitefish (Cod, Roughy, Haddock, etc)
• 2 lb. Lasagna noodles, firm, cooked, drained al dente
• 1 lb. mozzarella cheese, shredded

Method:

1. Combine soup, hot milk and mix well.
2. Place ricotta cheese and milk in electric mixer. Using whip, mix on low for one minute, then on medium for two minutes. 
3. Divide cheese into 2 bowls. In one, add garlic powder and chopped broccoli and mix together. In the other bowl, add the seafood base and cooked fish and mix.
4. Coat bottom of pan (12” x 20” x 2”) with soup. Then place a layer of noodles and top with chopped broccoli and ricotta.
5. Sprinkle 6 oz. of shrimp on top. Then place another layer of noodles, top with soup.
6. Add another layer of noodles topped with fish and ricotta. Continue procedure until desired height is reached, Top with Cream of Broccoli soup and mozzarella cheese and bake at 350 for approximately 35-45 minutes.

We're hungry for new recipes! Please share yours with us! Send to: dcardona@kreinik.com