Seafood Lasagna

Seafood Lasagna

It’s divine! Seafood smothered in creamed sauce and layered with a favorite pasta makes a “company’s coming” favorite!

Prep Time

30

Minutes

Total Time

1:25

Hr:Mins

Makes

12

servings

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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead Tip
Wrap the dish of unbaked lasagna tightly with aluminum foil and freeze up to 1 month. Bake frozen lasagna covered 40 minutes, then uncover and bake about 40 minutes longer or until hot and bubbly.
Substitution
You can use 6 ounces of chopped imitation crabmeat for the canned crabmeat in this recipe. It adds a nice touch of color!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 280
    • (Calories from Fat 125 ),
  • Total Fat 14 g
    • (Saturated Fat 9 g,),
  • Cholesterol 70 mg;
  • Sodium 600 mg;
  • Total Carbohydrate 20 g
    • (Dietary Fiber 1 g,
  • Protein 19 g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 2 Lean Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.