Seafood lasagna *** (dtcm33b)

---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SEAFOOD LASAGNA *** (DTCM33B)
  Categories: Main dish, Seafood, Italian
       Yield: 8 servings
  
     1/2 c  Butter
     1/2 c  Flour
     1/2 ts Salt
       2 c  Garlic; crushed
       2 c  Milk
       2 c  Chicken broth
     1/4 ts Pepper
       1 ts Basil
       2 c  Mozzarella cheese; shredded
     1/2 c  Green onion; sliced
      15 ea Lasagna noodles; uncooked
       1 c  Cottage cheese; small curd
     2/3 c  Cooked shrimp \cut into bite
     2/3 c  Cooked bay scallops  /   siz
     2/3 c  Crabmeat            /
     1/3 c  Dry white wine
  
   This was originally posted 5/5 by Patti Anderson.
    I've just made it once, but we loved it and it will
   probably be a family favorite. 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 until
   boiling, stirring constantly. Boil for one minute.
   Stir in mozzarella, onions, basil and pepper.  Cook
   over low heat until cheese is melted, stirring
   constantly. Spread about 1 1/2 cups of the sauce in an
   ungreased 9X13 pan.  Top with uncooked lasagna
   noodles, overlapping as needed.  Spread cottage cheese
   over the noodles. Spread with another 1 1/2 cups of
   sauce, and then with another 5 noodles. Top with
   seafood and another round of sauce.  Add last 5
   noodles and top with all remaining sauce.  If desired
   top with 1/2 cup grated parmesan cheese. Bake,
   uncovered, at 350 deg. for 35-40 minutes or until the
   noodles are tender. Let stand for 15 minutes before
   cutting. When I made this, I just used 1 cup each of
   shrimp and faux crab meat, and skipped the scallops.
    The "crab" was just fine.  I mashed the cottage
   cheese, since I don't like the texture of curds.  Next
   time I'll use ricotta. Make sure when you measure the
   last sauce that you leave at least 1 1/2 cups for the
   top, so you don't have crispy noodle tips exposed.
     Also, we didn't want to overlap the noodles so much,
   so we just broke them to make a complete layer.
       Hope you like this as much as we did! FROM: HEIDI
   MCCULLOUGH (DTCM33B)
  
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