White Lasagna

Ingredients:

• 9 lasagna noodles cooked
• 1 jar of Alfredo sauce (or make your own)
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• 1 can of cream of shrimp soup (or cream of mushroom)
• 1 can of crab meat or small shrimp drained
• 1/2 lb. of Italian blend cheese, shredded
• 1 lb. of mozzarella cheese shredded
• 1 lb. of uncooked shrimp, shelled

Directions:

Preheat oven to 350 degrees F. Take a 13x9 inch pan and spray the sides and bottom with cooking spray.

Mix Alfredo, cream of soup, crab, and cheeses in a bowl.

Lay 3 of the noodles in the bottom of the dish. Cover the noodles with 1/3 of the sauce. Place 1/2 of the shrimp on top. If they are large chop them up. 50-60 per pound work well with out chopping them up. I put about 10 per noodle.

Place a layer of noodles on top and press down to push the shrimp into the sauce. Repeat the layer. Top the layer with the last noodles and cover with sauce. (I like to put a little Parmesan on top of the sauce.)

Bake for 45-60 minutes until it is bubbly. It will be on the longer side if the cheese is cold. Once it is out of the oven let set for 15 -20 minutes to jell up.

Options:

• Try adding some chopped sun dried tomatoes to the sauce.
• Put some spinach or chopped broccoli on top of the shrimp.
• Use 16 oz ricotta instead of cream of soup.
• Use chicken instead of shrimp, chopped up or shredded and use cream of chicken soup.
• Imitation crab or lobster worked once it was drained well. Just press it in some paper towels.
• I have not used raw bay scallops, but I think they would work and give it some sweetness.

This reheats well in the microwave and freezes well.

Source: I had this on the Gulf Coast in the 70's.

By scott E. from Chicago