Seafood Lasagna Florentine

  • GeniMT Posted: 02/06/14
    Worthy of a Special Occasion

    I've been making this recipe for almost 20 years from my old CL issues. It is ALWAYS a hit! I have made it enough to know there is never enough sauce to spread on the bottom, on the layers and on the top so either make 1.5 or 2 times the amount of sauce. I also make the lasagna in three layers rather than two, and finally I do top it with a little light mozzarella. Don't skip toasting your flour in the oven. It is an important step and makes the sauce taste a little bit nutty rather than that raw flour taste.

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