How to make Seafood Lasagna

 

 

Ingredients:

½ cup butter or margarine

2 garlic cloves, finely chopped

½ cup  all-purpose flour

2 cups milk

2 cups  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

½ 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

½ cup grated Parmesan cheese

Step 1

Heat oven to 350ºF. 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.

Step 2

Spread one-fourth of the 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 of the cheese sauce and 3 noodles. Top with crabmeat, shrimp, one-fourth of the cheese sauce, the remaining noodles and cheese sauce. Sprinkle with Parmesan cheese.

Step 3

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