Seafood Lasagna

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             FOOD FUNNY
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This urban legend has been circulating for decades, but it's still
worthy of a chuckle. Thanks to Peggy Brock for sending it in.

A Michigan woman and her family were vacationing in a small New England
town where Paul Newman and his family often visited. One Sunday morning,
the woman got up early to take a long walk. After a brisk five-mile
hike, she decided to treat herself to a double-dip chocolate ice cream
cone. She hopped in the car, drove to the center of the village and went
straight to the combination bakery/ice cream parlor.

There was only one other patron in the store: Paul Newman, sitting at
the counter having a doughnut and coffee. The woman's heart skipped a
beat as her eyes made contact with those famous baby-blue eyes. The
actor nodded graciously and the star-struck woman smiled demurely.

Pull yourself together! She chides herself. You're a happily married
woman with three children, you're forty-five years old, not a teenager!

The clerk filled her order and she took the double-dip chocolate ice
cream cone in one hand and her change in the other. Then she went out
the door, avoiding even a glance in Paul Newman's direction.

When she reached her car, she realized that she had a handful of change
but her other hand was empty. Where's my ice cream cone? Did I leave it
in the store? Back into the shop she went, expecting to see the cone
still in the clerk's hand or in a holder on the counter or something! No
ice cream cone was in sight.

With that, she happened to look over at Paul Newman. His face broke into
his familiar, warm, friendly grin and he said to the woman, "You put it in your purse."

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             TODAY'S RECIPE
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This dish is delicious and a bit on the rich side, and the price of
seafood these days relegates it to the "special occasion" category. Try
it the next time you want to impress a crowd.

Seafood Lasagna

4 oz (225 g) cream cheese
1 1/2 cups (375 ml) ricotta or cottage cheese
1 cup (250 ml) shredded mozzarella cheese
2 scallions (spring onions), green and white parts, thinly sliced
1/4 cup (60 ml) chopped fresh parsley
3 Tbs (45 ml) butter
3 Tbs (45 ml) all-purpose flour
1 3/4 cups (450 ml) milk
1/4 tsp (1 ml) dried oregano
Salt and freshly ground pepper to taste
1/4 cup (60 ml) dry white wine
3/4 lb (340 g) small shrimp, peeled
1/2 lb (225 g) crab meat, picked over
9 lasagna noodles, cooked according to package directions and drained
1 cup (250 ml) freshly grated Parmesan cheese

Blend the cream cheese and ricotta together in a mixing bowl. Stir in
the mozzarella, green onions, and parsley, and set aside. Heat the
butter in a saucepan over moderate heat and cook the flour for 3 to 4
minutes. Stir in the milk and bring to a boil, stirring frequently.
Remove from the heat and stir in the oregano, salt, pepper, wine,
shrimp, and crab meat. Lay 3 noodles side by side in a 9x13-inch (23x33
cm) greased baking dish. Top with one third of the cream cheese mixture
and one third of the seafood sauce (it won't cover completely). Repeat
twice and top with the parmesan cheese. Bake uncovered in a preheated
350F (180C) oven until bubbly, about 45 minutes. Let stand for 10 minutes before serving.
Serves 6 to 8.
Received on Wed Apr 29 18:34:18 2009