3 cups garlic cream sauce
1 cup ricotta cheese
1 cup Parmesan cheese
1 cup mozzarella cheese
20 lasagna noodles
2 tablespoons fresh basil, shredded
2 tablespoons fresh parsley, chopped
2 tablespoons green onion, sliced
3 tablespoons jumbo lump crab meat
4 peeled and deveined jumbo shrimp
In a baking pan, ladle four ounces garlic cream sauce into bottom and spread evenly. Lay uncooked lasagna noodles on top of sauce, overlapping slightly to cover bottom. Ladle four ounces garlic cream sauce on top. Spoon on crab stuffing, one inch thick. Sprinkle stuffing with 1/2 cup Parmesan cheese. Spread one cup of ricotta cheese on top. Lay more noodles on top of cheese. Ladle four ounces of garlic cream sauce on top and spread. Spread on another one-inch layer of crab stuffing. Sprinkle with 1/2 cup Parmesan. Sprinkle with one cup mozzarella. Ladle four ounces of garlic cream sauce on top. Cover with noodles. Smear top with garlic cream sauce.
Bake at 350 degrees F for 45 minutes. Cool and cut. Top each with mozzarella and Parmesan cheese and bake until hot and cheese is melted. Top with jumbo lump crab meat, shrimp sauteed with basil, butter, parsley, green onions and white wine.