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 onions; chopped
15 Uncooked lasagna noodles
1 c Cottage cheese; small curd
2/3 c Cooked shrimp; cut bite size
2/3 c Cooked bay scallops; bite size
2/3 c Crab meat; cut bite size
1/3 c 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
1 minute. Add mozzarella cheese, 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 the
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 of the remaining sauce. If
desired, top with 1/2 cup grated parmesan cheese.
Bake, uncovered at 350 F for 35 to 45 minutes or until the noodles
are tender. Let stand for 15 minutes before cutting.
Hope you love this as much as we do!
Recipe by Patti Anderson, Prodigy Food & Wine Board
