Seafood Lasagna

12 lasagna noodles, uncooked
1 tsp. vegetable oil
1 medium onion, chopped
1 medium red bell pepper, chopped
3 cloves garlic, chopped
1 28-oz. can crushed tomatoes
1 6-oz. can tomato paste
6 oz. small shrimp, peeled, deveined and diced
6 oz. scallops, diced
1/4 cup chopped fresh basil or 1 tbsp. dried basil
2 cups skim milk, divided
2 tbsp. all-purpose flour
2 cups 1% cottage cheese, pureed in a food processor or blender
1 tsp. salt
1/2 tsp. pepper
1 cup shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese

Prepare lasagna noodles according to package directions.

While lasagna is cooking, warm the oil in a large, non-stick saucepan over high heat. Add the onion, red pepper and garlic and saute 4 minutes. Stir in the crushed tomatoes and tomato paste, reduce heat to low and simmer 15 minutes, stirring often. Stir in the shrimp, scallops and basil and simmer 1 minute.

In a small bowl, whisk together 1/4 cup skim milk and the flour.

In a large saucepan, heat the remaining milk until it steams. Whisk the flour mixture into the saucepan and continue to cook, whisking constantly, until the milk simmers and thickens. Remove from heat and whisk in the cottage cheese, salt and pepper.

When lasagne is done, drain well.

Preheat the oven to 375F. Spray a 9 x 13-inch baking dish with non-stick cooking spray.

To assemble the lasagna, spread 1/2 cup of the cheese sauce on the bottom of the baking dish. Cover with 4 pieces of lasagna. Spoon on half of the tomato sauce and then 1/3 of the remaining white sauce. Sprinkle with 1/2 cup mozzarella. Top with another 4 pieces lasagna. Spoon on the rest of the tomato sauce, another 1/3 of the white sauce and sprinkle with 1/2 cup mozzarella. Cover with the last 4 pieces of lasagna. Spread the remaining white sauce on top and sprinkle with Parmesan.

Bake uncovered for 40 to 45 minutes, until brown and bubbling. Let stand 10 minutes before serving.

Servings: 8
Source: National Pasta Association