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Categories:
butter flour milk Parmesan cheese garlic cooking sherry frozen spinach cottage cheese Mozzarella cheese nutmeg lasagna noodles shrimp crabmeat roma tomatoes
Viewed: 32 - Published at: 8 years agoIngredients
- 3 tablespoons Smart Balance butter spread
- 3 tablespoons flour
- 3 cups skim milk
- 12 cup parmesan cheese
- 12 teaspoon garlic powder
- 1 tablespoon cooking sherry
- 1 (10 ounce) package frozen spinach, thawed and drained
- 1 cup low fat cottage cheese
- 1 cup part-skim mozzarella cheese
- 18 teaspoon nutmeg
- 9 lasagna noodles, cooked
- 12 lb shrimp (I used small salad shrimp)
- 2 (6 ounce) cans crabmeat, drained and flaked
- 2 roma tomatoes (optional)
Method
- Preheat oven to 350.
- Melt butter over medium heat.
- Add flour, stirring with wire whisk until well blended.
- Gradually add milk, mixing after each addition.
- Bring to a boil on medium heat, stirring constantly.
- Remove from heat.
- Stir in parmesan cheese and set aside.
- Combine spinach, cottage cheese, nutmeg, and 2/3 c mozzarella in a bowl.
- Spread 1/4 of the parmesan sauce onto the bottom of a 13 x 9 pan.
- Cover with 3 noodles and 1/2 each of the spinach mixture, crab, and shrimp.
- Top with 1/4 of parmesan sauce.
- Repeat layers, then finish with 3 noodles and 1/4 of parmesan sauce.
- Sprinkle top with remaining mozzarella.
- Cover and bake 25 minutes.
- Uncover and bake another 20 minutes or until browned.
- Let stand 10 minutes before cutting.
