Seafood Tortilla Lasagna (Lasagne)

1. 1

   Place the picante sauce in a blender or food processor and blend until smooth. Set aside.

2. 2

   In a skillet, cook the shrimp, garlic and cayenne in oil until the shrimp turns pink; about 3 minutes. Remove and set aside.

3. 3

   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.

4. 4

   Reduce heat. Stir in the cream and picante sauce; heat through.

5. 5

   Spread 1/2 cup of the sauce in a greased 13x9-inch baking dish.

6. 6

   Layer with six tortillas, half the shrimp, crabmeat and white sauce and 1-1/4 cups of the cheese.

7. 7

   Repeat layers.

8. 8

   Tear or cut the remaining tortillas; arrange over cheese. Sprinkle with remaining cheese.

9. 9

   Bake, uncovered, at 375u00b0F for 30-35 minutes or until bubbly. Let stand 15 minutes before serving.

* Per serving · 4 servings · Values may vary.