Click on picture to enlarge | Seafood Lasagna Alfredo | |
24 servings | ||
Amount | Measure | Ingredients |
1/2 | cup | Butter |
3 | oz | Flour, all purpose |
1 | tsp | Salt |
1/2 | tsp | White Pepper |
1 1/2 | quarts | Milk |
14 | oz | Parmesan Cheese |
1 | pound | Red Bell Pepper, diced |
3/4 | pound | Onion, chopped |
1.5 | oz | Garlic, minced |
1/4 | cup | Olive oil |
1/4 | cup | Wine, white dry |
1 1/2 | pounds | Shrimp, raw, small |
1 | pound | Tilapia or Cod |
3/4 | pound | Crabmeat, flaked, cooked |
12 | oz | California Ripe Olives, quartered |
2 | tsp | Lemon Zest |
6 | pound | Ricotta cheese, part skim |
2 | oz | Italian Parsley |
1 1/4 | pounds | Lasagna noodles, cooked |
1 1/2 | pounds | Provolone cheese |
24 | slices | Tomatoes, plum, sliced |
1.
Melt
butter
in
stockpot.
Add
flour,
salt
and
pepper,
cooked
1
minute.
add
milk,
cook
over
medium
high
heat,
stirring
constantly,
until
liquid
comes
to
a
boil.
Continue
boiling
for
one
minute.
Stir
in
12
oz.
parmesan
cheese.
In
another
pan
sauté
pepper,
onion
and
garlic
in
oil.
add
wine,
simmer
until
wine
has
evaporated.
Stir
into
sauce. Calories 772, Fat 34g, Cholesterol 149mg, sodium 1230mg, Carbohydrate 65g, Protein 50g Calories from fat 39% |
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*California Olive Producers, Recipe and Picture |