Ingredients
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1/2 cup margarine (or butter)
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2 garlic cloves (crushed)
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1/2 cup all-purpose flour
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1/2 teaspoon salt
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2 cups milk
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2 cups chicken broth
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2 cups mozzarella cheese (8 oz, shredded)
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1 teaspoon dried basil
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1/4 teaspoon black pepper
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8 ounces lasagna noodles (9-10 noodles, uncooked)
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1 cup cream-style cottage cheese
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1 (8 ounce) can crabmeat (drained & debris removed)
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1 (4 1/2 ounce) can shrimp (small size, drained)
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1/2 cup parmesan cheese (grated)
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1/2 cup green onion (sliced with tops)
Instructions
- Preheat oven to 350°F.
- Heat margarine (or butter) in a 3 qt saucepan over low-heat till melted.
- Stir in the garlic, flour & salt. Cook (stirring constantly) till bubbly & remove from heat.
- Stir in the milk & broth. Return to heat source & bring to a boil, stirring constantly. Boil & stir for 1 minute.
- Add mozzarella cheese, onions, basil & pepper. Cook over low-heat (stirring constantly) till cheese is melted.
- Spread 1/4 of the cheese sauce (about 1-1/2 cups) in an ungreased oblong baking dish (13x9x2 in). Top w/3-4 uncooked noodles (overlap as necessary).
- Spread the cottage cheese over the noodles. Repeat with 1/4 of the cheese sauce & 3 noodles.
- Top w/crabmeat, shrimp, 1/4 of the cheese sauce & then w/the remaining 3 noodles & cheese sauce.
- Sprinkle evenly w/parmesan cheese. Bake (uncovered) till noodles are done (35-40 minutes). Let stand 15 min b4 cutting.