Recipe by Vicki in CT
Lasagne with a twist. White sauce and seafood makes for a great combination.
Top Review by mersaydees
I love the seafood twist and the fact that the seafood comes out of cans! How cool is that?! Because of that, this is like a pantry-ready lasagne for me when company calls or I'm in the mood for it. The combination of the 4+ cups of liquid made the uncooked noodles going in to the baking come out my favorite al dente texture. I admit that I rinsed and drained the shrimp, and I drained the crab. I also served with a lemon wedge -- a squeeze of lemon really puts this dish over the top! :) Thanks, Vicki! Made for Aussie New Zealand Recipe Swap #21.
- 118.29 ml butter
- 118.29 ml flour
- 473.18 ml milk
- 118.29 ml green onion, chopped
- 226.79 g mozzarella cheese, shredded
- 453.59 g lasagna noodle, uncooked
- 127.57 g canned shrimp
- 2 garlic cloves, chopped
- 2.46 ml salt
- 473.18 ml chicken broth
- 4.92 ml basil
- 236.59 ml cottage cheese
- 212.62 g canned crabmeat
- 118.29 ml parmesan cheese, freshly grated
Directions See How It's Made
- Make roux with butter, garlic, flour, and salt. When bubbly remove from heat. Stir in milk and broth. Heat this until boiling. Continue to cook, while stirring constantly, for one minute or until thickened. Add onion, basil, and mozzarella. Cook over very low heat until cheese is melted.
- Spread 1 1/2 cups of this mixture on bottom of 9X13 inch pan.
- Top with 3 or 4 UNcooked lasagne noodles. Spread cottage cheese over this. Repeat with another quarter of the sauce and 3 or 4 more noodles. Top this with crab and shrimp and another quarter of the sauce. Add 3 or 4 more noodles and top with remaining sauce.
- Sprinkle parmesan on top.
- Bake uncovered at 350 degrees for 35-40 minutes.
- Let stand 15 minutes before cutting.