Seafood Lasagna *** (dtcm33b)

---------- Recipe via Meal-Master (tm) v8.02

Title: SEAFOOD LASAGNA *** (DTCM33B)
Categories: Main dish, Seafood, Italian
Yield: 8 servings

1/2 c Butter
1/2 c Flour
1/2 ts Salt
2 c Garlic; crushed
2 c Milk
2 c Chicken broth
1/4 ts Pepper
1 ts Basil
2 c Mozzarella cheese; shredded
1/2 c Green onion; sliced
15 ea Lasagna noodles; uncooked
1 c Cottage cheese; small curd
2/3 c Cooked shrimp cut into bite
2/3 c Cooked bay scallops / siz
2/3 c Crabmeat /
1/3 c Dry white wine

This was originally posted 5/5 by Patti Anderson.
I've just made it once, but we loved it and it will
probably be a family favorite. 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
ungreased 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.
Hope you like this as much as we did! FROM: HEIDI
MCCULLOUGH (DTCM33B)

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