Seafood Lasagna

Creamy, delicious, low-fat version! Taken from a Pillsbury Low Fat cookbook I have had for years. Based on the two reviews - it doesn't seem popular. I still love it!

• Ready In: 1 hr 35 mins
• Serves: 12
• Yields: 1/8 slice

Ingredients

• 9  uncooked  lasagna noodles
• 1  cup chicken broth
• 3  tablespoons cornstarch
• 3  cups skim milk
• 3  teaspoons dried dill
• 2 (8 ounce) packages  chopped  imitation crabmeat (can use real crab if you want)
• 2  cups  shredded swiss cheese
• 1 (9 ounce) package frozen spinach, drained
• 1 (12 ounce) package  frozen shelled deveined  cooked shrimp, thawed, drained
• 1⁄2 cup  shredded fresh parmesan cheese

Directions

1. Cook lasagna to desired doneness, drain.
2. Heat oven to 350°F.
3. In medium saucepan, combine broth and cornstarch, blend well. Add milk and dill. Bring to boil, stirring constantly. Cook over medium heat one minute, or until bubbly and thickened, stirring constantly.
4. Spread 1/2 cup white sauce in bottom of ungreased 13x9 baking dish. Top with 3 cooked noodles. In medium bowl, combine crabmeat and 1 cup of the white sauce. Mix well. Spoon half of crabmeat mixture over noodles, spread evenly. Sprinkle with 2/3 cup of the Swiss cheese.
5. In another medium bowl, combine spinach, shrimp and 1 cup of the white sauce, mix well. Spoon spinach mixture over cheese; spread evenly. Top with 3 noodles. Top with remaining crabmeat mixture, 2/3 cup Swiss cheese, remaining noodles and any remaining white sauce.
6. Cover tightly with sprayed foil. Bake at 350 for 50-60 minutes until hot and bubbly. Remove and uncover. Sprinkle with remaining 2/3 Swiss and the parmesan cheese.
7. Let stand 10 minutes, then enjoy!