K's Fabulous Seafood Lasagna

By calypan

Ingredients

• CHEESE SAUCE:
• 9-12 uncooked Oven Ready lasagna noodles
• 1 tablespoon butter
• 1-1/4 pounds uncooked shrimp
• 1 pound bay scallops
• 1 tsp. Cajun Seasoning
• 5 garlic cloves, minced
• 1/4 cup white wine
• 1 tablespoon lemon juice
• 1 pound fresh crabmeat
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 3 cups 2% milk
• 1 cup (4 ounces) shredded part-skim mozzarella cheese or Italian Cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• COTTAGE CHEESE MIXTURE:
• 1 carton (16 ounces) reduced fat Cottage cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup (4 ounces) shredded part-skim mozzarella cheese or Italian Cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup seasoned bread crumbs
• 1 large egg, lightly beaten
• TOPPING:
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese

Details

Adapted from tasteofhome.com

Preparation

Step 1

1. Preheat oven to 350°.** No need to cook the noodles.
2. Meanwhile, in a large skillet, heat butter over medium heat. Add shrimp and scallops in batches (sprinkling each batch with Cajun seasoning); cook 2-4 minutes or until shrimp turn pink and scallops are firm and opaque. Remove from pan.
3. Add garlic to same pan; cook 1 minute longer. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Add crab; heat through. Stir in shrimp and scallops.
4. For cheese sauce, melt butter over medium heat in a large saucepan. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in remaining cheese sauce ingredients. In a large bowl, combine Cottage Cheese mixture ingredients; stir in 1 cup cheese sauce.
5. Spread 1/2 cup cheese sauce into a greased 13x9-in. baking dish. Layer with three noodles, half of the ricotta mixture, half of the seafood mixture and 2/3 cup cheese sauce. Repeat layers. Top with remaining noodles and cheese sauce. Sprinkle with remaining mozzarella cheese and Parmesan cheese.
6. Bake, uncovered, 40-50 minutes or until bubbly and top is golden brown. Let stand 10 minutes before serving. Sprinkle with parsley. Yield: 12 servings.


***Can also be made in Slow Cooker and cooked on Low for 3 hrs. 45 min. Let stand for 15 min. before serving.