Seafood Lasagna

Seafood Lasagna

FROM: KarenSue





Seafood layered with lasagna noodles with a creamy sauce


1/2 cup butter or margarine
2 garlic cloves, finely chopped
1/2 cup Gold Medal« all-purpose flour
2 cups milk
2 cups chicken broth
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


1 . Heat oven to 350║F. 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.


Check Them Off Check each Item!
select itembutter or margarine
select item2 garlic cloves
select itemGold Medal« all-purpose flour
select item milk
select item2 cups chicken broth
select itemshredded mozzarella cheese
select itemgreen onions
select itemcapers
select itemdried tarragon leaves
select item lemon pepper
select item9 uncooked lasagna noodles
select item1 cup small curd creamed cottage cheese
select item1 can (6 ounces) crabmeat
select item1 can (4 ounces) tiny shrimp
select itemgrated Parmesan cheese

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