Recipe - How to make Seafood Lasagna

Seafood Lasagna
How to cook Seafood Lasagna - Bubbling hot cheesy baked pasta with seafood is such a great combo. It smelled amazing while baking and it tasted just as good. 

½ cup butter or margarine
2 garlic cloves, finely chopped
½ cup  all-purpose flour
2 cups milk
2 cups  chicken broth (from 32-ounce carton)
2 cups shredded mozzarella cheese (8 ounces)
4 medium green onions, sliced (1/4 cup)
2 tablespoons capers
1 teaspoon dried tarragon leaves
½ teaspoon lemon pepper
9 uncooked lasagna noodles
1 cup small curd creamed cottage cheese
1 can (6 ounces) crabmeat, drained and cartilage removed
1 can (4 ounces) tiny shrimp, drained
½ cup grated Parmesan cheese

Step 1
Heat oven to 350ºF. Melt butter in 3-quart saucepan over low heat. Cook garlic in butter about 1 minute, stirring occasionally, until golden. Stir in flour. 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, capers, tarragon and lemon pepper. Cook over low heat, stirring constantly, until cheese is melted.

Step 2
Spread one-fourth of the cheese sauce (about 1 1/4 cups) in ungreased rectangular baking dish, 13x9x2 inches; top with 3 uncooked noodles. Spread cottage cheese over noodles. Repeat with one-fourth of the cheese sauce and 3 noodles. Top with crabmeat, shrimp, one-fourth of the cheese sauce, the remaining noodles and cheese sauce. Sprinkle with Parmesan cheese.

Step 3
Bake uncovered about 40 minutes or until noodles are tender. Let stand 15 minutes before cutting.


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