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
cooking spray
24 won ton wrappers (each of the 3 layers need 2 wrappers)
2 cups shredded mozzarella

Preparation:
Preheat oven to 350 F.

In skillet melt butter over medium heat. Add shallots and mushrooms, saut� 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 before serving.

from KARE11 site

AUTHOR: Jerseymck