Seafood Lasagna
Mmmm...creamy seafood lasagna with a rich white sauce. I sometimes add broccoli just to give some color (and sneak in those "Five A Day"). I think spinach or zucchini would also be a wonderful addition. YUMMY!!
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INGREDIENTS
Nutrition- 3
- 1⁄2cup flour
- 1⁄4 - 1⁄2teaspoon salt
- 1⁄4teaspoon black pepper
- 2cups milk
- 2cups chicken broth
- 2cups shredded mozzarella cheese
- 1⁄2teaspoon dried basil
- 1⁄2teaspoon dried oregano
- 8ounces uncooked lasagna noodles (9-10 noodles)
- 1(7 1/2 ounce) can crabmeat, drained
- 1
- 1⁄2cup grated parmesan cheese
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DIRECTIONS
- Heat margarine in 3-quart saucepan over low heat until melted; add garlic.
- Stir in flour, salt, and pepper; cook, stirring constantly until bubbly.
- Stir in milk and broth and heat to boiling, stirring constantly, 1 minute.
- Stir in mozzarella, onions, basil, and oregano.
- Cook over low heat, stirring constantly, until cheese is melted.
- Spread 1/4 of the cheese sauce (about 1 c.) in 13x9-inch baking dish.
- Top with 3 or 4 uncooked noodles.
- Spread cottage cheese over noodles.
- Repeat with 1/4 of cheese sauce, then 3 or 4 noodles.
- Top with crabmeat, shrimp, 1/4 of cheese sauce, remaining noodles and cheese sauce.
- Sprinkle with parmesan cheese.
- Bake, uncovered, in 350 degree oven until noodles are done, 35-40 minutes.
- Let stand 10 minutes before serving.
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