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      RECIPE TITLE "Seafood Lasagna"
    Source: © Cooking Light Magazine
    courtesy of Cooking.com

    yields8 servings time--- difficultymoderate

    If Mom's fan club includes lots of relatives, make this dish! A departure from the traditional meat sauce, this one is a seafood sensation, made with crab and shrimp. It's one of the cheesiest we've seen with four kinds: goat, feta, Parmesan and mozzarella. It's not shy of seasonings either with fennel, celery salt, thyme, basil and parsley added to the sauce.

      RECIPE INGREDIENTS

    2 teaspoons olive oil
    5 cups mushrooms, finely chopped (about 1 pound)
    1 1/2 cups onion, chopped
    2 tablespoons fresh thyme, chopped
    2 garlic cloves, minced
    1/4 cup dry white wine
    Two (6.5 ounce) cans lump crabmeat
    1 pound uncooked large shrimp
    2 cups water
    1 1/2 teaspoons celery salt
    1 teaspoon fennel seeds
    1 1/4 cups (5 ounces) crumbled goat or feta cheese
    1 cup 2% reduced-fat cottage cheese
    1/4 cup fresh basil, finely chopped
    1 tablespoon fresh lemon juice
    1 garlic clove, minced
    1/4 cup all-purpose flour
    1 cup 1% low-fat milk
    1/4 cup (1 ounce) grated fresh Parmesan cheese
    Cooking spray
    1 (8 ounce) package precooked lasagna noodles
    2 cups (8 ounces) shredded part-skim mozzarella cheese
    1/4 cup fresh flat-leaf parsley chopped


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      RECIPE METHOD

    Preheat oven to 375 degrees F.

    Heat oil in a large nonstick skillet over medium heat. Add mushrooms, onion, thyme, and 2 garlic cloves; cook 10 minutes, stirring occasionally. Add wine. Bring to a boil; cook 1 1/2 minutes or until liquid almost evaporates. Remove from heat; stir in crabmeat. Set aside.

    Peel and devein shrimp, reserving shells. Cut each shrimp in half lengthwise; cover and refrigerate. Combine reserved shrimp shells, 2 cups water, celery salt, and fennel seeds in a small saucepan. Bring to a boil; cook until reduced to 1 1/2 cups shrimp stock (about 15 minutes). Strain stock through a sieve into a bowl; discard solids. Set stock aside.

    Combine goat cheese, cottage cheese, basil, juice, and 1 garlic clove; set aside.

    Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a small saucepan; gradually add milk, stirring with a whisk. Stir in shrimp stock; bring to a boil. Reduce heat; simmer 5 minutes or until thick. Remove from heat; stir in Parmesan cheese.

    Spread 1/2 cup sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles, slightly overlapping, over sauce; top with one-third goat cheese mixture, one-third crab mixture, one-third shrimp, 2/3 cup sauce, and 2/3 cup mozzarella. Repeat layers twice, ending with mozzarella. Bake at 375 degrees F for 40 minutes or until golden. Let stand 15 minutes. Sprinkle with parsley.

    Recipe reprinted by permission of © Cooking Light Magazine. All rights reserved.

      Nutrition Facts

    8 servings
    Facts per Serving
    Calories: 428 Fat: 14g Carbohydrates: 34g
    Cholesterol: 143mg Sodium: 934mg Protein: 10g
    Fiber: 4g % Cal. from Fat: 29% % Cal. from Carbs: 32%


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