Lobster-Artichoke Lasagna

Ingredients

• 0.5 cup artichoke hearts canned drained coarsely chopped
• 0.3 teaspoon basil dried
• 1 tablespoon cooking wine dry white
• 1 tablespoon flour all-purpose
• 1 tablespoon parsley fresh chopped
• 0.3 teaspoon garlic minced
• 3  lasagna noodles uncooked
• 8 ounce lobster tail fresh thawed
• 0.5 cup curd cottage cheese 1% low-fat
• 0.7 cup milk 1% low-fat
• 1 teaspoon butter reduced-calorie
• 3 tablespoons part-skim mozzarella cheese shredded divided
• 0.3 teaspoon pepper 
• 2 tablespoons romano cheese freshly grated

Equipment

• bowl
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Cook lobster tail in boiling water 6 to 8 minutes or until done; drain. Rinse with cold water. Split and clean tail. Coarsely chop lobster meat; set aside.
2. Combine cottage cheese and next 4 ingredients in a small bowl, stirring well. Stir in chopped lobster and artichoke hearts; set aside.
3. Melt margarine in a small heavy saucepan over medium heat; add flour. Cook, stirring constantly with a wire whisk, 1 minute. Gradually add milk, stirring constantly. Cook, stirring constantly, 5 minutes or until white sauce is thickened and bubbly. Stir in wine.
4. Remove from heat, and keep warm.
5. Cook lasagna noodles according to package directions, omitting salt and fat; drain.
6. Cut each noodle in half crosswise.
7. Spoon one-third of white sauce onto bottom of a 7- x 5 1/4- x 1 1/2-inch baking dish coated with cooking spray.
8. Place 2 noodle halves lengthwise in a single layer over white sauce, and top with half of lobster mixture and 1 1/2 tablespoons mozzarella cheese. Repeat procedure with half of remaining white sauce, 2 noodle halves, remaining lobster mixture, and remaining mozzarella cheese. Top with remaining 2 noodle halves and remaining white sauce.
9. Sprinkle with Romano cheese. Cover and bake at 350 for 15 minutes; uncover and bake an additional 30 to 35 minutes or until lightly browned.
10. Let stand 10 minutes before serving.