• 1 lb mushrooms, finely chopped
• 1 1/2 cup(s) yellow onion, chopped
• 2 tsp thyme (dried)
• 1 1/2 tsp minced garlic, divided
• 1/4 cup(s) white wine
• 1 lb jumbo lump crabmeat
• 5 oz feta cheese, crumbled
• 1 cup(s) cottage cheese, low fat
• 1/4 cup(s) basil (fresh), finely chopped
• 1 tbsp lemon juice (fresh)
• 1/4 cup(s) flour
• 1 cup(s) milk, 1%
• 1 1/2 cup(s) shrimp stock
• 1/4 cup(s) parmesan cheese, grated
• 8 oz lasagna noodles
• 8 oz mozzarella cheese (part skim), shredded
• 1 lb shrimp, large, peeled and deveined
|  | 1. Preheat oven to 375 degrees.
2. Crab Mixture: Cook mushrooms, onion, and thyme for about 10 minutes in a little olive oil. Add 1 tsp. minced garlic and cook for 1 more minute. Add wine. Bring to a boil, cook until liquid almost evaporates. Remove from heat and stir in crab meat.
3. Cheese Mixture: Combine feta, cottage cheese, basil, lemon juice and 1/2 tsp minced garlic. Set aside.
4. Sauce: Place flour in a small sauce pan and gradually add milk while stirring with a whisk. Stir in shrimp stock and bring to a boil. Reduce heat and simmer for 5 minutes or until thick. Remove from heat and stir in parmesan cheese.
5. Assemble lasagna in a 9X13 pan coated with cooking spray and 1/2 cup sauce on bottom of dish: Arrange 4 noodles (slightly overlapping), then cheese mixture, crab mixture, shrimp, 2/3 cup sauce and 2/3 cup mozzarella. Repeat layers twice, ending with mozzarella on top.
6. Bake at 375 degrees for 40 minutes or until golden. Let sit for 15 min. before cutting.
|
