Yield: 12 Servings
3/4 cup Butter or margarine; divided
1/2 cup All-purpose flour
1-1/2 teaspoons McCormick Bon Appetit
1 teaspoon Prepared horseradish
1 teaspoon Old Bay Seasoning; divided
1/2 teaspoon Ground Mustard
1/2 teaspoon Lemon & Pepper Seasoning
2 cups Light cream
2 cups Milk
2 tablespoons Dry vermouth
8 oz Lasagna noodles; 9 strips
1 lb Orange roughy; cooked and flaked
1 lb Crab meat;picked over
1 lb Small shrimp, cooked; Peeled & deveined
1 lb Ricotta cheese
1/2 lb Mozzarella cheese; sliced
1 cup Grated Parmesan cheese; Divided
1/4 cup Dry bread crumbs
Melt 1/2 cup butter in 2-quart saucepan over low heat. Stir in flour, Bon Appetit, horseradish, 1/2 teaspoon Old Bay Seasoning, mustard, and Lemon & Pepper seasoning. Cook, stirring, until bubbly. Cook 1 minute more. Stir in cream and milk gradually, stirring after each addition until sauce is smooth. Cook until thickened. Stir in vermouth and set aside. Cook lasagna noodles according to package directions. Drain well and rinse under cold water.
Separate carefully. Place orange roughy, crab meat, and shrimp in bowl and mix lightly. Set aside.Preheat oven to 350 F. Arrange 3 cooked noodles in 13 x 9 x 2-inch baking pan so noodles cover bottom of pan. Spoon ricotta cheese over noodles and spread evenly with back of spoon. Arrange half of mozzarella slices over ricotta cheese and sprinkle with 1/3 cup Parmesan cheese. Pour 1 cup reserved sauce over cheeses. Add another layer of 3 noodles. Spread reserved seafood mixture over noodles and top with remaining slices of mozzarella.
Sprinkle with 1/3 cup Parmesan cheese and pour 1 cup sauce over layer. Top with remaining 3 noodles and pour remaining sauce over noodles. Place remaining 1/3 cup Parmesan cheese, bread crumbs, and remaining 1/2 teaspoon Old Bay Seasoning in small bowl. Melt remaining 1/4 cup butter and stir into mixture until well combined. Sprinkle evenly over lasagna. Bake, uncovered, in 350 F oven 35 minutes. Let stand 10 minutes. Cut into 12 squares.
Makes 12 squares, 3 x 3 inches each.