Ingredients:
1/2 cup grated parmesan cheese
1 (10 ounce) packages frozen chopped spinach, thawed, drained
1 cup cottage cheese
1 cup shredded mozzarella cheese, divided
1/8 teaspoon ground nutmeg (optional)
9 lasagna noodles, cooked, drained
1/2 lb cooked medium shrimp
2 (6 ounce) cans crabmeat, drained, flaked
3 tablespoons butter
3 tablespoons flour
3 cups milk
Directions:
NOTE RE: shrimp,
use fresh or thawed frozen shrimp. Medium would be 31-35 shrimp.
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 minute or until thickened, stirring constantly.
Remove from heat.
Stir in Parmesan cheese; set aside.
Combine spinach, cottage cheese, 2/3 cup of mozzarella cheese and nutmeg(if used).
SPREAD 1/4 of Parmesan cheese sauce onto bottom of 13×9-inch baking pan.
Cover with 3 lasagna noodles and layers of 1/2 of shrimp, 1/2 of crabmeat and 1/2 of spinach mixture; top with 1/4 of Parmesan cheese sauce.
Repeat layers, starting with the noodles.
Finally topping with remaining 3 lasagna noodles, remaining Parmesan cheese sauce and the remaining 1/3 cup mozzarella cheese.
foil with PAM and cover casserole.
BAKE 25 minute
Uncover; bake an additional 20 minute or until lasagna is heated through and top is lightly browned.
Let stand 10 minute before cutting into 12 pieces to serve.
TIPS:
Great Substitute:
Prepare as directed, substituting ricotta cheese for the cottage cheese.
Round Out The Meal:
Serve with a crisp mixed green salad loaded with plenty of cut-up fresh vegetables and tossed with your favorite dressing, such as Red Wine Vinaigrette Dressing.
Servings: 12
Time preparation: 15 min.
Time total: 85 min.