Seafood Lasagna

Course : Seafoods
Serves: 8
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1/2 cup butter
1/2 cup flour
1/2 teaspoon salt
2 cups garlic -- crushed
2 cups milk
2 cups chicken broth
1/4 teaspoon pepper
1 teaspoon basil
2 cups mozzarella cheese -- shredded
1/2 cup green onions -- chopped
15 sheets lasagna noodles uncooked
1 cup cottage cheese -- small curd
2/3 cup cooked shrimp cut bite size
2/3 cup cooked bay scallops bite siz
2/3 cup crabmeat cut bite size
1/3 cup dry white wine

Preparation / Directions:

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 350F for 35 - 45 minutes or until the noodles are tender. Let stand for 15 minutes before cutting. Patti Anderson, Prodigy Food and Wine Board

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