Seafood Lasagna

Ingredients

• 1.5 teaspoons celery salt 
• 0.3 cup wine dry white
• 1 teaspoon fennel seeds 
• 5 ounces feta cheese crumbled
• 0.3 cup flour all-purpose
• 0.3 cup basil fresh finely chopped
• 0.3 cup parsley fresh chopped
• 2 tablespoons thyme sprigs fresh chopped
• 1  garlic clove minced
• 2  garlic clove minced
• 8 ounce lasagne pasta sheets 
• 1 tablespoon juice of lemon fresh
• 1 cup cottage cheese 2% reduced-fat
• 1 cup milk 1% low-fat
• 13 ounce lump crab meat canned
• 1 pound mushrooms finely chopped
• 2 teaspoons olive oil 
• 1.5 cups onion chopped
• 1 ounce parmesan fresh grated
• 8 ounces part-skim mozzarella cheese shredded
• 1 pound shrimp uncooked
• 2 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• sieve
• baking pan
• measuring cup

Directions

1. Preheat oven to 37
2. Heat oil in a large nonstick skillet over medium heat.
3. Add mushrooms, onion, thyme, and 2 garlic cloves; cook 10 minutes, stirring occasionally.
4. Add wine. Bring to a boil; cook 1 1/2 minutes or until liquid almost evaporates.
5. Remove from heat; stir in crabmeat. Set aside.
6. Peel and devein shrimp, reserving shells.
7. Cut each shrimp in half lengthwise; cover and refrigerate.
8. 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.
9. Combine goat cheese, cottage cheese, basil, juice, and 1 garlic clove; set aside.
10. Lightly spoon flour into a dry measuring cup, and level with a knife.
11. 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.
12. Remove from heat; stir in Parmesan cheese.
13. 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.
14. Bake at 375 for 40 minutes or until golden.
15. Let stand 15 minutes.
16. Sprinkle with parsley.