Seafood Lasagna

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

You can always splurge on fresh crabmeat, but we tested with canned Chicken of the sea lump crabmeat. Shrimp shells render a quick stock to flavor the sauce. To save prep time, we used oven-ready lasagna noodles.

Ingredients

• 2 teaspoons olive oil
• 5 cups finely chopped mushrooms (about 1 pound)
• 1 1/2 cups chopped onion
• 2 tablespoons chopped fresh thyme
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 2 (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 finely chopped fresh basil
• 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 chopped fresh flat-leaf parsley

Directions

1. Preheat oven to 375°.
2. Heat oil in a large nonstick skillet over medium heat.
3. Add mushrooms, onion, thyme, and garlic cloves; cook 10 minutes, stirring occasionally.
4. Add wine.
5. Bring to a boil; cook 1 1/2 minutes or until liquid almost evaporates.
6. Remove from heat; stir in crabmeat.
7. Set aside.
8. Peel and devein shrimp, reserving shells.
9. Cut each shrimp in half lengthwise; cover and refrigerate.
10. Combine reserved shrimp shells, 2 cups water, celery salt, and fennel seeds in a small saucepan.
11. Bring to a boil; cook until reduced to 1 1/2 cups shrimp stock (about 15 minutes).
12. Strain stock through a sieve into a bowl; discard solids.
13. Set aside.
14. Combine goat cheese, cottage cheese, basil, juice, and 1 garlic clove; set aside.
15. Lightly spoon flour into a dry measuring cup, and level with a knife.
16. Place flour in a small saucepan; gradually add milk, stirring with a whisk.
17. Stir in shrimp stock; bring to a boil.
18. Reduce heat; simmer 5 minutes or until thick.
19. Remove from heat; stir in Parmesan cheese.
20. Spread 1/2 cup sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray.
21. 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.
22. repeat layers twice, ending with mozzarella.
23. Bake at 375° for 40 minutes or until golden.
24. Let stand 15 minutes.
25. Sprinkle with parsley.

Yield: 8 servings