Seafood tortilla lasagna is deliciously different entree. It’s a tempting, memorable change of pace from traditional Italian-style lasagnas. From Sharon Sawicki of Carol Stream Illinois.

Ingredients 

1 jar (20 ounces) picante sauce

1-1/2 pounds uncooked medium shrimp, peeled

and deveined

4 to 6 garlic cloves, minced

1/8 teaspoon cayenne pepper

1 tablespoon olive oil

1/3 cup butter

1/3 cup all-purpose flour

1 can (14-1/2 ounces) chicken broth

1/2 cup heavy whipping cream

15 corn tortillas (6 inches), warmed

1 package (16 ounces) imitation crabmeat,

flaked

3 cups (12 ounces) shredded Colby-Monterey

Jack cheese

Method 

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

In a skillet, cook shrimp, garlic and cayenne in oil until shrimp turn pink, about 3 minutes; remove and set aside. In the same skillet, melt the butter. Stir in flour until smooth.

Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cream and picante sauce; heat through.

Spread 1/2 cup of sauce in a greased 13-in. x 9-in. x 2-in. baking dish. 

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

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

Bake, uncovered, at 375° for 30-35 minutes or until bubbly. Let stand 15 minutes before cutting. Yield: 12 servings.