Angela Hall of Reisterstown requested a recipe for shrimp lasagna. Carol Wilson of Bend, Ore., responded with a recipe that includes crab meat and shrimp. Wilson noted that the recipe is good made with leftover baked or barbecued salmon.
1 clove garlic, minced
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 teaspoon Italian seasoning
1/8 teaspoon ground black pepper
1 cup each milk and reduced-sodium chicken broth
one 10-ounce package frozen cooked shrimp, thawed and rinsed
1/2 pound cooked crab meat or imitation crab
1 cup (8 ounces) ricotta cheese
2 teaspoons grated lemon peel
1 tablespoon lemon juice
5 lasagna noodles, cooked, drained and cut in half
3/4 cup (3 ounces) shredded parmesan cheese
In a medium saucepan, cook garlic in butter over medium heat until soft, about 1 minute, stirring occasionally. Remove from heat. Stir in flour, Italian seasoning and pepper until smooth.
Gradually stir in milk and broth until smooth. Heat to a boil over medium heat, stirring frequently. Boil and stir 1 minute. Remove from heat. Stir in shrimp and crab meat.
In a separate bowl, combine ricotta cheese, lemon peel and lemon juice. Spread 1 cup of seafood sauce in bottom of 8-inch- or 9-inch-square baking pan. Layer one-third of the lasagna noodles over sauce. Top with 1/2 cup ricotta mixture, one-third of remaining seafood sauce and 1/4 cup parmesan cheese.
Repeat layers of lasagna noodles, 1/2 cup ricotta mixture, seafood sauce and 1/4 cup parmesan cheese. Top with remaining lasagna noodles and seafood sauce. Cover with foil; bake at 375 degrees for 30 minutes. Uncover and bake 10 minutes more. Sprinkle with remaining 1/4 cup parmesan cheese. Let stand 10 minutes before serving.
Tester Laura Reiley: "A great do-ahead dish. (If you assemble it earlier in the day, bring to room temperature before popping in oven.) Chicken broth reduces richness of the bechamel sauce.
Muff Donohue of Dayton, Wash., seeks a recipe for Jack Horner Pie, which Donohue says was frequently served during moneymaking activities in the early history of Grace Episcopal Church there. The church celebrated the 100th anniversary of the church building in October.
Julie Tiahrt of Glen Burnie wants a recipe she enjoyed "years ago at the Battletown Inn restaurant in Berryville, Va. It was smothered chicken, which was the best of all meals there."
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