Creamy Seafood Lasagna

Creamy Seafood Lasagna
Book: Betty Crocker's Cookbook, 9th Edition
Makes 8 servings

When choosing your cheese for this lasagna, it's best to select regular or part-skim ricotta. Creamed cottage cheese, which is not as dry as ricotta, will thin the cheese sauce and make the lasagna a bit soupy.

12 uncooked lasagna noodles (12 ounces)
1/4 cup butter or stick margarine
2 cloves garlic, finely chopped
2/3 cup all-purpose flour
2 cups milk
1 1/2 cups chicken broth
1/4 cup dry sherry or chicken broth
2 cups shredded mozzarella cheese (8 ounces)
8 medium green onions, sliced (1/2 cup)
1 tablespoon chopped fresh or 1 tsp dried basil leaves
1/4 teaspoon pepper
1 (8-ounce) package frozen salad-style imitation crabmeat, thawed and chopped
1 (4-ounce) package frozen cooked salad shrimp, thawed
1 cup ricotta cheese
1/2 cup grated Parmesan cheese

1. Heat oven to 350'. Cook noodles as directed on package.

2. While noodles are cooking, melt butter in 3-quart saucepan over low heat. Stir in garlic and flour. Cook and stir 1 minute; remove from heat. Stir in milk, broth and sherry. Heat to boiling, stirring constantly. Boil and stir 1 minute.

3. Stir mozzarella cheese, onions, basil and pepper into sauce. Cook over low heat, stirring constantly, until cheese is melted.

4. Drain noodles. Spread 1 cup of the cheese sauce in ungreased rectangular baking dish, 13 x 9 x 2 inches. Top with 4 noodles. Spread half of the crabmeat and shrimp over noodles; spread with 1 cup of the cheese sauce. Top with 4 noodles. Spread ricotta cheese over noodles; spread with 1 cup of the cheese sauce. Top with 4 noodles. Spread with remaining crabmeat, shrimp and cheese sauce.

5. Bake uncovered 35 to 40 minutes or until hot in center. Sprinkle with Parmesan cheese. Let stand 15 minutes before cutting.