No-Fail Baked Seafood Lasagna

photo by:kraft

Move over marinara. Our creamy Parmesan sauce pairs perfectly with spinach, shrimp and crab for a new take on lasagna that's an easy way to get your family eating seafood.

time

prep:

30 min

total:

1 hr 15 min

servings

total:

12 servings

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What You Need

Tbsp. butter

Tbsp. flour

cups milk

1/2

cup KRAFT Grated Parmesan Cheese

pkg. (10 oz.) frozen chopped spinach, thawed, drained

cup BREAKSTONE'S or KNUDSEN Cottage Cheese

cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1/8

tsp. ground nutmeg

lasagna noodles, cooked, drained

1/2

lb. deveined peeled medium shrimp, cooked

cans (6 oz. each) crabmeat, drained, flaked

Make It

HEAT oven to 350°F.

MELT butter in large saucepan on medium heat. Whisk in flour until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; simmer on low heat 3 to 5 min. or until thickened, stirring constantly. Remove from heat. Stir in Parmesan; set aside. Mix spinach, cottage cheese, 2/3 cup mozzarella and nutmeg.

SPREAD 2/3 cup Parmesan sauce onto bottom of 13x9-inch pan. Cover with 3 lasagna noodles and layers of half each of the shrimp, crabmeat and spinach mixture; top with 2/3 cup of the remaining Parmesan sauce. Repeat layers, starting with the noodles. Top with remaining noodles, Parmesan cheese sauce and mozzarella; cover.

BAKE 45 min. or until heated through, uncovering after 25 min. Let stand 10 min. before cutting to serve.

Kraft Kitchens Tips

Substitute

Substitute ricotta cheese for the cottage cheese.

Serving Suggestion

Serve with a crisp mixed green salad loaded with plenty of cut-up fresh vegetables and tossed with your favorite KRAFT Dressing, such as KRAFT Light Red Wine Vinaigrette Dressing.

Fun Idea

This is a great entertaining recipe as it can be made ahead and put into the oven, while you sit and enjoy your company.

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a cook

posted:3/21/2008

After reading all of the comments on this recipie, I decided to modify it, hoping for more flavor. My husband and I made it together, sauteeing onions and fresh garlic in olive oil along with the shrimp and some mushrooms. We also added Old Bay seasoning. Unfortunately, the final product was still bland. It was edible, but after putting so much effort into making it, we were greatly disappointed. It's not a recipe we will make again.

a cook

posted:9/18/2007

It turned out pretty good. I plan on making it again in the near future with some modifications. I cut the shrimp into pieces for more coverage and added red, yellow, and green bell peppers for flavor. It was very bland, and so I added a little bit of seasoning and just a tad bit of shrimp-boil in to the "cheese sauce" for a spicy flavor. I don't know why, but the bottom of my pan was really watery. I don't know if it was from the cheese sauce or the cottage cheese. Maybe it was the spinach. If you don't have the time to make the cheese sauce from scratch, I would suggest using a jar of alfredo sauce.

a cook

posted:8/28/2007

This was good, but it took way longer to prep than the recipe suggested it would. It was definitely a little bland. Needs salt, for sure, and probably some other seasonings, too. I would also recommend cutting up the shrimp into smaller pieces, and definitely using twice the spinach mixture (or maybe 1 1/2 times it). I tried a suggestion from another poster to put sliced tomatoes on top, and this was really good. It added some great flavor, and next time, I will probably put tomatoes in both layers. Happy cooking!

Jody785

posted:8/26/2007

Have now made this recipe twice. I doubled the amt of shrimp and cut into pieces, sauted an onion and garlic in a little olive oil and added shrimp until just pink. I used one pkg of the fake shredded crab and that works just fine. I also added an egg to the cottage cheese mixture and used half ricotta and half cottage cheese for a total of 15 oz. Add Old Bay and some lemon juice to the sauce. I also plan to add some dry sherry next time. It still needs a litte "kick" and the sherry might just do it. I tried white wine but that didn't seem to do much. I think that scallops and shrimp would also be a really good combo with all of the above.

Wacie

posted:8/23/2007

This is the most interesting lasagna I've ever made.

Morganc81

posted:8/17/2007

great recipe big hit at my house. i read comments before i made and added afew things extra cheese, mushrooms, and ricotta cheese. i also cooked the crab, shrimp, and mushrooms with old bay, garlic,and butter before adding. it was wonderful! can't wait for left overs tomorrow

robinscottpb

posted:7/31/2007

great recipe! My whole family loved it. I did take a little more prep time than what the recipe says.

a cook

posted:7/2/2007

This recipe was fantastic! I added Old Bay on top of each layer of seafood. I also topped the dish with sliced tomatoes and then added the remaining amout of mozzarella cheese. The tomatoe added great extra flavor and added the right amount of extra color to the dish.

jmkelly525

posted:6/29/2007

Fantastic!!! I used shrimp and scallopes using the receipe on the back of Old Bay spice container to cook the seafood. Didn't have cottage but did have ricotta, also added some fresh basil and parsley from my garden. This was easy and delicious, enjoy!!!

wknders

posted:6/10/2007

This was great! I used half Cottage Cheese and half Ricotta cheese. I also added sauted scallops. I cut the shimp and scallops up in bite-size pieces. It definately took me longer than 15 min to make it but it was well worth the time. This is a dish that it is just as good or even better the next day. I gave my co-workers a taste and they liked it so well that they gave me money to make this dish for them for lunch.