No-Fail Baked Seafood Lasagna - K

Nana Lee's Note:

Another Kraftfoods.com recipe. I find this site extremely helpful. Of course they use their ingredients but I just list the "generic" ingredients.

• Total Time: 1 hrs 25 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Servings: 12

• ½ cup grated parmesan cheese
• 1 (10 ounce) package frozen chopped spinach , thawed, drained
• 1 cup cottage cheese
• 1 cup shredded mozzarella cheese , divided
• 1⁄8; teaspoon ground nutmeg (optional)
• 9 lasagna noodles , cooked, drained
• ½ lb cooked medium shrimp
• 2 (6 ounce) cans crabmeat , drained, flaked
• 3 tablespoons butter
• 3 tablespoons flour
• 3 cups milk

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.

Reviews

[Drummer Mom K]

I made this recipe for my son's family birthday party. The whole family went wild over it. It was not heavy or ultra rich, just very tasty. I made it exactly as written except I used scallop pieces instead of crabmeat, and I sauteed the shrimp and scallops with a scallion and some garlic. It was easier than any other seafood lasagna recipe I looked at. I will definitely make this again.

[Lu, Falling.]

A completely delicious recipe. I used ready-cook lasagna noodles with no problem. Also, since I had no 9x13 baking pan, I used two loaf pans for a deep-dish version. It was a little watery/leaky when freshly made, but was absolutely perfect as leftovers the next day.