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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Mmmm...creamy seafood lasagna with a rich white sauce. I sometimes add broccoli just to give some color (and sneak in those Five A Day ). I think spinach or zucchini would also be a wonderful addition. YUMMY!! Ingredients:
1/2 cup margarine or 1/2 cup butter |
3 cloves garlic, minced |
1/2 cup flour |
1/4-1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 cups milk |
2 cups chicken broth |
2 cups shredded mozzarella cheese |
1/2 cup sliced scallions or 1/2 cup regular onion |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
8 ounces uncooked lasagna noodles (9-10 noodles) |
1 cup cream-style cottage cheese |
1 (7 1/2 ounce) can crabmeat, drained |
1 (4 1/2 ounce) can baby shrimp, drained |
1/2 cup grated parmesan cheese |
Directions:
1. Heat margarine in 3-quart saucepan over low heat until melted; add garlic.
2. Stir in flour, salt, and pepper; cook, stirring constantly until bubbly.
3. Stir in milk and broth and heat to boiling, stirring constantly, 1 minute.
4. Stir in mozzarella, onions, basil, and oregano.
5. Cook over low heat, stirring constantly, until cheese is melted.
6. Spread 1/4 of the cheese sauce (about 1 c.) in 13x9-inch baking dish.
7. Top with 3 or 4 uncooked noodles.
8. Spread cottage cheese over noodles.
9. Repeat with 1/4 of cheese sauce, then 3 or 4 noodles.
10. Top with crabmeat, shrimp, 1/4 of cheese sauce, remaining noodles and cheese sauce.
11. Sprinkle with parmesan cheese.
12. Bake, uncovered, in 350 degree oven until noodles are done, 35-40 minutes.
13. Let stand 10 minutes before serving.
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