Seafood Lasagna Alfredo

Name: Seafood Lasagna Alfredo
Ingredients: 2 cans (6 ounces each) lump crabmeat, drained; 1 package (5 ounces) frozen cooked salad shrimp, thawed and patted dry; 1 carton (15 ounces) ricotta cheese; 2 large eggs, lightly beaten; 1 tablespoon Italian seasoning; 1 pound sliced fresh mushrooms; 1 large onion, chopped; 6 tablespoons butter; 2 garlic cloves, minced; 1/2 cup all-purpose flour; 2 cans (12 ounces each) evaporated milk; 1 cup whole milk; 1 cup grated Parmesan cheese, divided; Salt and pepper to taste; 9 lasagna noodles, cooked and drained; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 4 cups shredded part-skim mozzarella cheese; 3 cups frozen chopped broccoli, thawed

"Once when expecting a visit from a college friend, I wanted to serve something a little different. So I came up with this lasagna. It's perfect for company because it can be assembled in advance. —Dolores Jensen, Arnold, Missouri..."

INGREDIENTS

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2 cans (6 ounces each) lump crabmeat, drained

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1 package (5 ounces) frozen cooked salad shrimp, thawed and patted dry

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1 carton (15 ounces) ricotta cheese

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2 large eggs, lightly beaten

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1 tablespoon Italian seasoning

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1 pound sliced fresh mushrooms

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1 large onion, chopped

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6 tablespoons butter

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2 garlic cloves, minced

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1/2 cup all-purpose flour

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2 cans (12 ounces each) evaporated milk

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1 cup whole milk

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1 cup grated Parmesan cheese, divided

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Salt and pepper to taste

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9 lasagna noodles, cooked and drained

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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

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4 cups shredded part-skim mozzarella cheese

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3 cups frozen chopped broccoli, thawed

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