Seafood Lasagna

Ingredients

• 0.5 cup butter 
• 6 ounces crabmeat drained canned
• 2 tablespoons capers 
• 1 cup curd cottage cheese 
• 2 cups chicken broth progresso® (from 32-ounce carton)
• 0.5 cup flour all-purpose gold medal®
• 2  garlic clove finely chopped
• 0.3 cup spring onion sliced
• 9  lasagne pasta sheets uncooked
• 0.5 teaspoon lemon pepper 
• 2 cups milk 
• 0.5 cup parmesan cheese grated
• 8 ounces mozzarella cheese shredded
• 4 ounces shrimp drained canned
• 1 teaspoon tarragon dried

Equipment

• sauce pan
• oven
• baking pan

Directions

1. Heat oven to 350ºF. Melt butter in 3-quart saucepan over low heat. Cook garlic in butter about 1 minute, stirring occasionally, until golden. Stir in flour. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth.
2. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mozzarella cheese, onions, capers, tarragon and lemon pepper. Cook over low heat, stirring constantly, until cheese is melted.
3. Spread one-fourth of the cheese sauce (about 1 1/4 cups) in ungreased rectangular baking dish, 13x9x2 inches; top with 3 uncooked noodles.
4. Spread cottage cheese over noodles. Repeat with one-fourth of the cheese sauce and 3 noodles. Top with crabmeat, shrimp, one-fourth of the cheese sauce, the remaining noodles and cheese sauce.
5. Sprinkle with Parmesan cheese.
6. Bake uncovered about 40 minutes or until noodles are tender.
7. Let stand 15 minutes before cutting.