Shrimp and Crab Lasaganettes
2 tablespoons butter
1/4 cup minced shallots
3.5 ounces shiitake mushrooms, stems removed, sliced
1/4 cup dry vermouth
2 teaspoons Urban Accents Fisherman’s Wharf seasoning
1 (10 ounces) jar refrigerated Alfredo sauce
8 ounces medium shrimp, cooked chopped coarsely
1 (6. 5 ounce) can crab meat, drained
1 cup Mozzarella Fresca Whole Milk Ricotta
1/2 cup freshly grated Parmesan
1 tablespoon minced fresh basil
freshly ground pepper
4 Emile Henry Individual Lasagna Pans
24 won ton wrappers (each of the 3 layers need 2 wrappers)
2 cups shredded mozzarella
Preheat oven to 350 F.
In skillet melt butter over medium heat. Add shallots and mushrooms, sauté 2 to
3 minutes or until shallots are soft. Pour in vermouth and seasoning. Bring to
boil, cook until reduced by half. Stir in Alfredo sauce and simmer 3 to 4
minutes. Stir in shrimp and crab meat; set aside.
In mixing bowl combine ricotta, Parmesan, basil and pepper; set aside. Spray
lasagna pans with cooking spray.
Fill large bowl with hot tap water. Dip 2 won ton wrappers in water and gently
move around just to remove cornstarch. Remove from water and place in each of
the prepared pans.
Divide half of shrimp mixture into each pan lined with won ton wrapper. Sprinkle
half of mozzarella over shrimp mixture. Repeat dipping 2 won tons in water and
placing two wrappers in each pan over the mozzarella.
Divide ricotta mixture over wrapper in each pan. Repeat dipping 2 won tons in
water and placing two wrappers in each pan over the ricotta.
Divide remaining shrimp mixture and mozzarella over wrappers in each pan. Bake
15 minutes or until cheese is melted and nicely browned. Let sit 8 to 10 minutes
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