Seafood lasagna *** (dtcm33b)

8 Servings

Ingredients

Quantity Ingredient
½ cup Butter
½ cup Flour
½ teaspoon Salt
2 cups Garlic; crushed
2 cups Milk
2 cups Chicken broth
¼ teaspoon Pepper
1 teaspoon Basil
2 cups Mozzarella cheese; shredded
½ cup Green onion; sliced
15 eaches Lasagna noodles; uncooked
1 cup Cottage cheese; small curd
⅔ cup Cooked shrimp \\cut into bite
⅔ cup Cooked bay scallops / siz
⅔ cup Crabmeat /
⅓ cup Dry white wine

Directions

This was originally posted 5/5 by Patti Anderson.

I've just made it once, but we loved it and it will probably be a family favorite. Heat butter in a large saucepan over low heat until melted. Add garlic.

Stir in flour and salt. Cook, stirring constantly until bubbly.

Remove from heat. Stir in milk, broth and white wine. Return to stove and heat until boiling, stirring constantly. Boil for one minute. Stir in mozzarella, onions, basil and pepper. Cook over low heat until cheese is melted, stirring constantly. Spread about 1½ cups of the sauce in an ungreased 9X13 pan. Top with uncooked lasagna noodles, overlapping as needed. Spread cottage cheese over the noodles. Spread with another 1 ½ cups of sauce, and then with another 5 noodles. Top with seafood and another round of sauce. Add last 5 noodles and top with all remaining sauce. If desired top with ½ cup grated parmesan cheese. Bake, uncovered, at 350 deg. for 35-40 minutes or until the noodles are tender. Let stand for 15 minutes before cutting. When I made this, I just used 1 cup each of shrimp and faux crab meat, and skipped the scallops.

The "crab" was just fine. I mashed the cottage cheese, since I don't like the texture of curds. Next time I'll use ricotta. Make sure when you measure the last sauce that you leave at least 1 ½ cups for the top, so you don't have crispy noodle tips exposed.

Also, we didn't want to overlap the noodles so much, so we just broke them to make a complete layer.

Hope you like this as much as we did! FROM: HEIDI MCCULLOUGH (DTCM33B)

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