For as long as I can remember, I have loved all kinds of seafood!! I know I told you before that scallops are my favorite, but all seafood is yummy!
With this recipe I was hoping to sway my husband’s negative opinion of crab. Unfortunately, it did not work. 😦
However, I absolutely loved it, and so did my son! 🙂
This is a versatile recipe. You can incorporate any combination of seafood that you and your family like. You could also use any vegetables or greens that suits your family. Below is the recipe for how I made it.
3 tbsp butter
3 tbsp flour
3 cups lowfat milk
1/2 cup Parmesan Cheese, grated
1 bag spinach
1 garlic clove, grated or finely minced
1 cup fat free cottage cheese
1 cup reduced fat shredded Mozzarella Cheese, divided
1/8 tsp ground nutmeg
12 no cook lasagna noodles
3/4 lb. deveined peeled large shrimp, cooked, cut into thirds
12 oz. crabmeat, drained, flaked
2 tbsp olive oil
Preheat oven to 350 degrees.
Melt butter in large saucepan on medium heat. Whisk in flour until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; simmer on low heat 3 to 5 minutes until thickened, stirring often. Remove from heat. Stir in Parmesan; set aside.
Heat olive oil over medium heat in a large sauté pan. Once oil is hot, add spinach and grated garlic. Sauté until spinach is wilted.
In a bowl mix cottage cheese, 2/3 cup mozzarella, nutmeg, and sautéed spinach until well combined.
Spread 2/3 cup Parmesan sauce onto bottom of 13×9-inch pan. Cover with 4 lasagna noodles. Layer with half of each of the shrimp, crabmeat and spinach mixture; top with 2/3 cup of the Parmesan sauce. Repeat layers, starting with the noodles. Top with remaining noodles, Parmesan cheese sauce and mozzarella.
Cover with foil.
Bake for 45 minutes, uncovering after 25 minutes.
Let stand 10 minutes before cutting to serve.
I served it with a simple garden salad filled with my family’s favorite vegetables.
**Recipe credit: Kraft Recipes
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