Seafood Lasagna

By carvalhohm

Ingredients

• 1/2 cup butter or margarine
• 2 garlic cloves, finely chopped
• 1/2 cup Gold Medal® all-purpose flour
• 2 cups milk
• 2 cups Progresso® chicken broth (from 32-ounce carton)
• 2 cups shredded mozzarella cheese (8 ounces)
• 4 medium green onions, sliced (1/4 cup)
• 2 tablespoons capers
• 1 teaspoon dried tarragon leaves
• 1/2 teaspoon lemon pepper
• 9 uncooked lasagna noodles
• 1 cup small curd creamed cottage cheese
• 1 can (6 ounces) crabmeat, drained and cartilage removed
• 1 can (4 ounces) tiny shrimp, drained
• 1/2 cup grated Parmesan cheese

Details

Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 350º. Melt butter in 3-quart saucepan over low heat. Cook garlic in butter about 1 minute, stirring occasionally, until golden. Stir in flour. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mozzarella cheese, onions, capers, tarragon and lemon pepper. Cook over low heat, stirring constantly, until cheese is melted.

2 Spread one-fourth cheese sauce (about 1 1/4 cups) in ungreased rectangular baking dish, 13x9x2 inches; top with 3 uncooked noodles. Spread cottage cheese over noodles. Repeat with one-fourth cheese sauce and 3 noodles. Top with crabmeat, shrimp, one-fourth cheese sauce, remaining noodles and cheese sauce. Sprinkle with Parmesan cheese.

3 Bake uncovered about 40 minutes or until noodles are tender. Let stand 15 minutes before cutting.

Expert Tips:

Wrap the dish of unbaked lasagna tightly with aluminum foil and freeze up to 1 month. Bake frozen lasagna covered 40 minutes, then uncover and bake about 40 minutes longer or until hot and bubbly.

You can use 6 ounces of chopped imitation crabmeat for canned crabmeat in this recipe. It adds nice touch of color!

1 Serving: Calories 280