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    No-Fail Baked Seafood Lasagna


    Source of Recipe


    kraft.com

    List of Ingredients




    3 Tbsp. butter
    3 Tbsp. flour
    3 cups milk
    1/2 cup KRAFT 100% Grated Parmesan Cheese
    1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
    1 cup BREAKSTONE'S or KNUDSEN Cottage Cheese
    1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella divided
    1/8 tsp. ground nutmeg
    9 lasagna noodles cooked, drained
    1/2 lb. fresh or thawed frozen cleaned medium shrimp (31 to 35 count), cooked
    2 cans (6 oz. each) crabmeat, drained, flaked

    Recipe



    PREHEAT oven to 350°F. Melt butter in large saucepan on medium heat. Add flour; stir with wire whisk until well blended. Gradually add milk, mixing well after each addition. Bring to boil on medium heat, stirring constantly. Reduce heat to low; simmer 3 to 5 min. or until thickened, stirring constantly. Remove from heat. Stir in Parmesan cheese; set aside. Combine spinach, cottage cheese, 2/3 cup of the mozzarella cheese and the nutmeg.

    SPREAD 1/4 of the Parmesan cheese sauce onto bottom of 13x9-inch baking pan. Cover with 3 of the lasagna noodles and layers of 1/2 each of the shrimp, crabmeat and spinach mixture; top with 1/4 of the Parmesan cheese sauce. Repeat layers, starting with the noodles. Top with remaining 3 lasagna noodles, remaining Parmesan cheese sauce and the remaining 1/3 cup mozzarella cheese. Cover with foil.
    BAKE 25 min. Uncover; bake an additional 20 min. or until lasagna is heated through and top is lightly browned. Let stand 10 min. before cutting into 12 pieces to serve.

 

 

 

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