Wednesday, September 06, 2006
from Pampered Chef
9 uncooked lasagne noodles
1 an condensed cream of shrimp soup
1 container (15 oz.) ricotta cheese
1/4 c. shredded parmesan cheese
5 T. fresh parsley, snipped
1/4 t. ground black pepper
1 1/2 c. green onions with tops, sliced
1 c. red bell pepper, chopped
1 t. olive oil
4 garlic cloves, pressed
12 oz. frozen, cooked shrimp, thawed
1 pkg. (8 oz) flake- or chunk-style imitation crabmeat
3 c. (12 oz.) shredded mozarella cheese
1. Preheat oven to 350 degrees. Cook noodles according to package directions; drain. Mix soup and milk in small bowl and set aside.
2. Mix ricotta cheese and egg in separate bowl. Add grated parmesan cheese and 4 tablespoons parsley and black pepper. Mix well and set aside.
3. Slice green onions and chop bell pepper. Heat oil in frying pan over medium heat. Add green onions, bell pepper and garlic; cook and stire 2-3 minutes or until tender. Remove pan from heat. If using medium or large shrimp, cut each in half crosswise; if using small shrimp, leave whole. Add seafood to vegetables.
4. To assemble lasagne, spread 1/4 c. of soup mixture over bottom of 9x13 pan. Top with 3 noodles. Spread half the ricotta mixture over the noodles. Sprinkle with half the veggie/seafood mixture and 1 cup mozzarella cheese. Repeat layers of noodles, ricotta, veggie-seafood and mozzarella. Top with remaining 3 noodles. Spread with remaining soup mixture. Top with remaining cheese.
5. Cover pan with foil that has been sprayed with oil (so it doesn't stick) and back for 35 minutes. Remove the foil and bake, uncovered, for an additional 15 minutes or until hot and bubbly. Remove from oven and sprinkle with remaining tablespoon of parsley. Let stand 15 minutes.
mixed salad with ranch dressing
Italian Bread from Breadsmith
I can remember being a kid and when my mom would make lasagne, I'd get to eat the extra (broken) lasagne noodles. I made extras so the girls could do the same. M. chewed holes in hers and called it a "Swiss Noodle":