“Credit for the inspiration for this one goes to Vicki in CT's Seafood Lasagne but I completely revamped almost everything but the baking time. I still mean to make hers someday, but this is what I had on-hand and it came out so good I had to post it.”
1hr 35mins

Ingredients Nutrition


  1. Melt butter over low heat; whisk in flour until smooth.
  2. Cook over low heat, stirring constantly, until bubbling.
  3. Whisk in milk and broth; increase heat to medium and heat, stirring frequently, until bubbling. Continue to cook, stirring constantly, one minute.
  4. Stir in onion, garlic, cheese and basil; cook, stirring constantly, over low heat until cheese is melted.
  5. Spread 1/3 of cheese mixture into the bottom of a 9x13-inch glass pan.
  6. Layer half of the penne, all of the cottage cheese, and half of the crab and lobster over the sauce.
  7. Pour another 1/3 of cheese mixture over seafood.
  8. Layer remaining half of the penne, the spinach (should still be wet), and the remaining seafood; then top with remaining sauce.
  9. Sprinkle with freshly grated parmesan.
  10. Bake at 350F for 45 minutes; let stand 15 minutes before serving.

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