Not-Like-The-Others Seafood Lasagna

This is a nice, lighter seafood lasagna. No cottage cheese. No mozzarella. No cream-of-anything soup. The secret is the SWISS CHEESE sauce - sounds crazy, but it works really nicely with the other flavors. I am generally not a fan of imitation crab (nothing's as good as the real thing!), but in this case you need the firmer texture to hold its own with everything else. It's 7 WW points/serving.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 6  lasagna noodles, cooked & drained
• 8  ounces  imitation crabmeat, cut to bite sized pieces
• 2 (14 1/2ounce) cans stewed tomatoes, cut up
• 1⁄2 cup mushroom, thinly sliced
• 1⁄2 teaspoon dried oregano, crushed
• 1⁄2 teaspoon onion powder
• 1  dash salt
• 1  dash pepper
• 1⁄2 cup shrimp, cooked and chopped (or one 4 1/2 oz. can shrimp, drained)
• 3  tablespoons butter
• 3  tablespoons flour
• 1 3⁄4 cups 1% low-fat milk
• 1  cup swiss cheese, shredded
• 1⁄4 cup dry white wine
• 1⁄4 cup parmesan cheese, grated

Directions

1. For tomato sauce: combine undrained tomatoes, mushrooms, oregano, onion powder, salt & pepper in medium saucepan; bring to boil. Reduce heat and simmer, uncovered about 20 mins or until thickened. Stirm in shrimp. Set aside.
2. For cheese sauce: melt butter in medium saucepan. Stir in flour. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1 minute more. Stir in Swiss cheese until melted. Stir in imitation crab and wine.
3. Layer half of the shrimp sauce, half of the noodles and half of the cheese sauce in 2-qt. rectangular baking dish. Repeat layers. Top with Parmesan cheese.
4. Bake uncovered in 350* oven about 25 minutes or until heated through. Let stand for 15 minutes before serving.