Seafood Lasagna

1/2 cup Butter
1/2 cup Flour
1/2 teaspoon Salt
2 cups Garlic, crushed
2 cups Milk
2 cups Chicken broth
1/4 teaspoon Pepper
1 teaspoon Basil
2 cups Mozzarella cheese, shredded
1/2 cup Green onion, sliced
15 each Lasagna noodles, uncooked
1 cup Cottage cheese, small curd
2/3 cup Cooked shrimp \cut into bite
2/3 cup Cooked bay scallops
2/3 cup Crabmeat /
1/3 cup Dry white wine



Heat butter in a large saucepan over low heat until melted. Add garlic. Stir in flour and
salt. Cook, stirring constantly until bubbly. Remove from heat. Stir in
milk, broth and white wine. Return to stove and heat until boiling, stirring
constantly. Boil for one minute. Stir in mozzarella, onions, basil and
pepper. Cook over low heat until cheese is melted, stirring constantly.
Spread about 1 1/2 cups of the sauce in an un-greased 9X13 pan. Top with
uncooked lasagna noodles, overlapping as needed. Spread cottage cheese over
the noodles. Spread with another 1 1/2 cups of sauce, and then with another
5 noodles. Top with seafood and another round of sauce. Add last 5 noodles
and top with all remaining sauce. If desired top with 1/2 cup grated
parmesan cheese. Bake, uncovered, at 350 deg. for 35-40 minutes or until the
noodles are tender. Let stand for 15 minutes before cutting. When I made
this, I just used 1 cup each of shrimp and faux crab meat, and skipped the
scallops. The "crab" was just fine. I mashed the cottage cheese, since I
don't like the texture of curds. Next time I'll use ricotta. Make sure when
you measure the last sauce that you leave at least 1 1/2 cups for the top,
so you don't have crispy noodle tips exposed. Also, we didn't want to
overlap the noodles so much, so we just broke them to make a complete layer.

Servings: 8
Home Cookin 4.8 Chapter: Fish And Seafood
This was originally posted 5/5 by Patti Anderson.