Creamy Seafood Lasagna (Treasure Trove #5)

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“I seem to be on a roll entering recipes from my long-lost treasure trove of recipes newly found. This is #5 of the series & was sent to me by ContentMail as their RECIPE OF THE DAY E-mail for 1/2/2001! They acknowledged Vicky S. who said "While this lasagna takes a bit of effort to prepare, it's so well worth it. It's absolutely fabulous served w/a fresh garden salad & warm garlic bread." ... There are 15 RZ recipes for seafood lasagna & ea is unique & appealing in its own way. Now there will be 16 to enjoy!”
1hr 2mins

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Heat margarine (or butter) in a 3 qt saucepan over low-heat till melted.
  3. Stir in the garlic, flour & salt. Cook (stirring constantly) till bubbly & remove from heat.
  4. Stir in the milk & broth. Return to heat source & bring to a boil, stirring constantly. Boil & stir for 1 minute.
  5. Add mozzarella cheese, onions, basil & pepper. Cook over low-heat (stirring constantly) till cheese is melted.
  6. Spread 1/4 of the cheese sauce (about 1-1/2 cups) in an ungreased oblong baking dish (13x9x2 in). Top w/3-4 uncooked noodles (overlap as necessary).
  7. Spread the cottage cheese over the noodles. Repeat with 1/4 of the cheese sauce & 3 noodles.
  8. Top w/crabmeat, shrimp, 1/4 of the cheese sauce & then w/the remaining 3 noodles & cheese sauce.
  9. Sprinkle evenly w/parmesan cheese. Bake (uncovered) till noodles are done (35-40 minutes). Let stand 15 min b4 cutting.

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