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Seafood Lasagna Recipe

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This recipe for Seafood Lasagna, by , is from Yow Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amanda Yow


c. margarine or butter
2 cloves garlic, crushed
c. all-purpose flour
tsp. salt
2 c. milk
2 c. chicken broth
2 c. shredded mozzarella cheese
c. sliced green onions (with tops)
1 tsp dried basil leaves
tsp. pepper
8 oz. uncooked lasagna noodles (9 or 10 noodles)
1 c. creamed cottage cheese
2 can (7 oz.) crabmeat, drained and cartilage removed
2 can (4 oz.) tiny shrimp, drained
c. grated parmesan cheese

Heat margarine in 3-quart saucepan over low heat until melted; add garlic. Stir in flour and salt. 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, basil, and pepper. Cook over low heat, stirring constantly, until cheese is melted.

Spread of the cheese sauce (about 1 c.) in an ungreased rectangular baking dish, 13 x 9 x 2 inches; top with 3 or 4 uncooked noodles, over lapping if necessary. Spread cottage cheese over noodles in dish. Repeat with of the cheese sauce and 3 or 4 noodles. Top with crabmeat, shrimp, of the cheese sauce, the remaining noodles and cheese sauce. Sprinkle with parmesan cheese. Bake uncovered in 350 oven until noodles are done, 35-40 minutes. Let stand 15 minutes before cutting.




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