Recipe: Seafood Lasagna

Seafood Lasagne
Serves 8

12 pieces Lasagne, 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 lasagne according to package directions. While lasagne 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 375 F. Spray a 9 x 13-inch baking dish with non-stick cooking spray.
To assemble the lasagne, spread 1/2 cup of the cheese sauce on the bottom of the baking dish. Cover with 4 pieces of
lasagne. 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 lasagne. 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 lasagne. 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.