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Creamy Seafood Lasagna

Ingredients

  • 1/2 cup margarine or butter
  • 2 cloves crushed garlic
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 2 cups milk
  • 2 cups chicken broth
  • 2 cups shredded mozzarella cheese (8 oz.)
  • 1/2 cup sliced green onions (with tops)
  • 1 tsp. dried basil leaves
  • 1/4 tsp. pepper
  • 8 oz. uncooked lasagna noodles (9 or 10 noodles)
  • 1 cup creamed cottage cheese
  • 1 can (7 1/2 oz.) crabmeat, drained and cartilage removed
  • 1 can (4 1/2 oz.) tiny shrimp, drained
  • 1/2 cup grated parmesan cheese
  1. Preheat the oven to 350 degrees.
  2. Heat the margarine in a 3 quart saucepan over low heat until melted. Add the garlic. Stir in the flour and salt.
  3. Cook, stirring constantly, until bubbly. Remove from heat. Stir in the milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.  Stir in mozzarella cheese, onions, basil and pepper.
  4. Cook over low heat, stirring constantly until cheese is melted.
  5. Spread  1/4 of the cheese sauce (about 1-1/2 cups) in an un-greased rectangular baking dish (13x9x2 inches)
  6. Top with 3 or 4 uncooked noodles, overlapping if necessary. Spread the cottage cheese over the noodles in dish. Repeat with 1/4 of the cheese sauce and 3 or 4 noodles. Top with crabmeat, shrimp, 1/4 of the cheese sauce and remaining noodles and cheese sauce.
  7. Sprinkle with parmesan cheese.  Bake, uncovered, until the noodles are done, 35-40 minutes.
  8. Let stand 15 minutes before cutting.

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