An elegant twist on the traditional lasagna recipe.
2 14-1/2 oz. cans stewed tomatoes, chopped
1/2 c. sliced mushrooms
1/2 t. dried oregano
1/2 t. onion powder
1/8 t. salt
1/8 t. pepper
1/2 c. frozen cooked small shrimp, thawed and cleaned
3 T. margarine
3 T. all-purpose flour
1-3/4 c. milk
1 c. shredded Swiss cheese
8-oz. pkg. crabmeat, chopped
1/4 c. white wine or chicken broth
8 strips prepared lasagna
1/4 c. grated Parmesan cheese
Combine undrained tomatoes, mushrooms, oregano, onion powder, salt and pepper in a medium saucepan; bring to boiling. Reduce heat and simmer, uncovered, about 20 minutes or until thickened. Stir in shrimp; set aside. Melt margarine in a second medium saucepan; stir in flour. Add milk; cook and stir over medium heat until thickened and bubbly. Cook and stir an additional minute. Stir in Swiss cheese until melted; stir in crabmeat and wine or broth. Layer half of the shrimp sauce, half of the lasagna strips and half of the cheese sauce in an ungreased 2-quart rectangular casserole dish. Repeat layers. Top with Parmesan cheese. Bake, uncovered, at 350 degrees for about 25 minutes or until heated through. Let stand 15 minutes before serving. Makes 6 to 8 servings.
Asparagus makes such an elegant side dish and is surprisingly simple to prepare! Simply place the spears on a sheet of aluminum foil, drizzle with olive oil and sprinkle with garlic salt. Grill or broil about 5 minutes or until tender.