Ingredients
2 cans (6 ounces each) lump crabmeat, drained1 package (5 ounces) frozen cooked salad shrimp, thawed and patted dry1 carton (15 ounces) ricotta cheese2 large eggs, lightly beaten1 tablespoon Italian seasoning1 pound sliced fresh mushrooms1 large onion, chopped6 tablespoons butter2 garlic cloves, minced1/2 cup all-purpose flour2 cans (12 ounces each) evaporated milk1 cup whole milk1 cup grated Parmesan cheese, dividedSalt and pepper to taste9 lasagna noodles, cooked and drained1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry4 cups shredded part-skim mozzarella cheese3 cups frozen chopped broccoli, thawed
Preparation
In a small bowl, combine crab and shrimp; set aside. In another bowl, combine the ricotta cheese, eggs and Italian seasoning until smooth; set aside.
In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually add evaporated milk and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/2 cup Parmesan cheese, salt and pepper until cheese is melted.
Spread 1 cup mushroom sauce in a greased shallow 4-qt. baking dish. Layer with three noodles and spinach. Top with a third of the ricotta mixture, a third of the mozzarella cheese and a third of the mushroom sauce.
Top with three noodles and crab mixture. Repeat with ricotta mixture, mozzarella cheese and mushroom sauce. Layer with remaining noodles and the broccoli. Repeat with remaining ricotta mixture, mozzarella and mushroom sauce. Sprinkle with remaining Parmesan cheese.
Bake, uncovered, at 350° for 45-55 minutes or until a thermometer reads 160°. Let stand for 10 minutes before cutting.
