Seafood Lasagna

 

1/2

cup butter or margarine

2

garlic cloves, finely chopped

1/2

cup Gold Medal® all-purpose flour

2

cups milk

2

cups Progresso® 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

1/2

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

1/2

cup grated Parmesan cheese

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