SEAFOOD TORTILLA LASAGNA (LASAGNE)
This was served at a potluck meal and everyone was begging for the recipe. It was the best seafood casserole type dish I have ever had!
Provided by Marg CaymanDesigns
Categories Cheese
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Place the picante sauce in a blender or food processor and blend until smooth. Set aside.
- In a skillet, cook the shrimp, garlic and cayenne in oil until the shrimp turns pink; about 3 minutes. Remove and set aside.
- In the same skillet, melt the butter. Stir in the flour until smooth. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat. Stir in the cream and picante sauce; heat through.
- Spread 1/2 cup of the sauce in a greased 13x9-inch baking dish.
- Layer with six tortillas, half the shrimp, crabmeat and white sauce and 1-1/4 cups of the cheese.
- Repeat layers.
- Tear or cut the remaining tortillas; arrange over cheese. Sprinkle with remaining cheese.
- Bake, uncovered, at 375°F for 30-35 minutes or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 392.6, Fat 21.1, SaturatedFat 11.6, Cholesterol 146.2, Sodium 1028.9, Carbohydrate 24.6, Fiber 2.8, Sugar 2.1, Protein 26.9
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