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Seafood Lasagna




Source of Recipe


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Seafood Lasagna

Bettycrocker.com
Reviews rate this recipe 4.5 of 5 stars.
Exchanges
Prep Time 30 min - Total Time 1 hr 25 min
Servings 12

It’s divine! Seafood smothered in creamed sauce and layered with a favorite pasta makes a “company’s coming” favorite!

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

Directions:
• 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.

• 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.

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

1 Serving equals: Calories 280 (Calories from Fat 125); Total Fat 14 g (Saturated Fat 8 g); Cholesterol 70 mg; Sodium 600 mg; Total Carbohydrate 20 g; Dietary Fiber 1 g; Protein 19 g ++++ Exchanges: 1-1/2 Starch; 2 Lean Meat; 1 Fat;