No-Fail Baked Seafood Lasagna - K Recipe

Directions:

1. NOTE RE: shrimp,
2. Use fresh or thawed frozen shrimp. Medium would be 31-35 shrimp.
3. PREHEAT oven to 350°F
4. Melt butter in large saucepan on medium heat.
5. Add flour; stir with wire whisk until well blended.
6. Gradually add milk, mixing well after each addition.
7. Bring to boil on medium heat, stirring constantly.
8. Reduce heat to low; simmer 3 to 5 minute or until thickened, stirring constantly.
9. Remove from heat.
10. Stir in Parmesan cheese; set aside.
11. Combine spinach, cottage cheese, 2/3 cup of mozzarella cheese and nutmeg(if used).
12. SPREAD 1/4 of Parmesan cheese sauce onto bottom of 13x9-inch baking pan.
13. Cover with 3 lasagna noodles and layers of 1/2 of shrimp, 1/2 of crabmeat and 1/2 of spinach mixture; top with 1/4 of Parmesan cheese sauce.
14. Repeat layers, starting with the noodles.
15. Finally topping with remaining 3 lasagna noodles, remaining Parmesan cheese sauce and the remaining 1/3 cup mozzarella cheese.
16. Foil with PAM and cover casserole.
17. BAKE 25 minute
18. Uncover; bake an additional 20 minute or until lasagna is heated through and top is lightly browned.
19. Let stand 10 minute before cutting into 12 pieces to serve.
20. TIPS:
21. Great Substitute:
22. Prepare as directed, substituting ricotta cheese for the cottage cheese.
23. Round Out The Meal:
24. Serve with a crisp mixed green salad loaded with plenty of cut-up fresh vegetables and tossed with your favorite dressing, such as Red Wine Vinaigrette Dressing.