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1
Heat oven to 350u00b0. Cook noodles as directed on package.
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2
Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender.
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3
Stir in flour; cook and stir until bubbly.
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4
Gradually stir in half-and-half, broth, sherry, salt and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and set aside.
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5
In medium bowl, mix egg, parmesan cheese, ricotta cheese and 1/4 cup parsley; set aside.
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6
Drain lasagna noodles.
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7
In ungreased 13x9-inch (3-quart) glass baking dish, spread 3/4 cup of the sauce. Top with 3 noodles.
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8
Spread half of the crabmeat and half of the shrimp over noodles; spread with 3/4 cup of the sauce.
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9
Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles.
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10
Spread ricotta mixture over noodles; spread with 3/4 cup of the sauce.
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11
Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles.
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12
Spread with remaining crabmeat, shrimp and sauce.
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13
Sprinkle with remaining 1 cup mozzarella cheese.
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14
Bake 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley if desired.
