1/2 cup butter
1/2 cup flour
1/2 tsp. salt 1/4 tsp. pepper
4 cloves garlic crushed
2 cups milk
2 cups chicken broth
1 tsp. basil
2 cups Mozzarella cheese, shredded
1/2 cup Green onions, chopped
15 Lasagna noodles Uncooked
1 cup Cottage cheese, small curd
2/3 cup Cooked shrimp cut bite size
2/3 cup Cooked scallops bite size
2/3 cup Crab meat cut bite size
1/3 cup dry white wine
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 to boiling, stirring constantly. Boil for one minute. Add mozzarella cheese, onions, basil and pepper. Cook over low heat until the cheese is melted. Stir constantly!Spread about 1/1/2 cups of the sauce in an ungreased 9×13 pan. Top with 5 uncooked lasagna noodles, overlapping as needed.
Spread the cottage cheese over the noodles. Spread with another 1 1/2 cups of sauce and then top with another 5 lasagna noodles. Spread seafood over this layer and top with another 1 1/2 cups of sauce. Cover with the last 5 lasagna noodles and top with all the remaining sauce. If desired, top with 1/2 cup of grated Parmesan cheese. Bake, uncovered at 350-F for 35-45 minutes or until the noodles are tender. Let stand for fifteen minutes before cutting.
from Patti Anderson, Prodigy Food and Wine Board
I feel like a lost sock in the Laundromat of oblivion!
Great recipe that I haven’t made in years. I’m wondering why the shrimp and scallops need to be cooked and the crab meat doesn’t. Is this deliberate or a typo?
The crab meat has already been cooked. Imitation crab is no problem either, but shrimp and scallops need to be cooked before adding to a lasagna.