Shrimp and Crab Lasagna
2 Tbsp. Butter
1/3 cup Yellow onion, minced
1/3 cup Celery, minced
1/3 cup Carrot, minced
1 1/4 lbs. Shrimp, peeled, deveined
3/4 lb. Crab, carefully picked through for shells
1 1/2 cups Spinach, chopped fresh
3/4-1 lb. Lasagna sheets
4 Tbsp. Butter
4 Tbsp. Flour
2 cups Cream
3/4 cup Milk
1/2 cup Robert Rothschild Farm Emerald Isle Onion Dill Horseradish Dip
1 cup Gruyere or white cheddar cheese, shredded
1/2-3/4 lb. Ricotta cheese, softened
Parmesan cheese, grated
1. Melt butter in a large sauté pan. Add onion, celery and carrot and sauté until tender. Dice shrimp and crab, add to sauté pan and cook for 4-5 minutes. Add fresh spinach, mix well, remove from heat and set aside.
2. Bring a pot of water to boil. Add lasagna pasta sheets and cook until almost finished (should still be a little al dente). Drain well. Melt butter in a medium saucepan. Whisk in flour to form roux. Slowly whisk in the cream and milk to form a cream sauce. Add Emerald Isle Onion Dill Horseradish Dip and Gruyere cheese.
3. Grease bottom and sides of a 9x13 inch baking dish with butter. Place a little cheese sauce in the bottom of the pan, then line with 1 layer of pasta sheets. Spread all the ricotta cheese on the pasta sheets. Spoon 1/3 of cheese sauce and then half of the seafood mixture on top of ricotta cheese. Top with another layer of pasta sheets. Pour another 1/3 of cheese sauce and remaining seafood mixture on top. Top with final layer of pasta sheets.
4. Spread remaining cheese sauce on top and sprinkle with some parmesan cheese. Cover with foil and bake for 25 minutes in a 350 degrees F oven. Remove foil and bake an additional 8-10 minutes.