1/2 cup butter
2 cloves garlic -- crushed
1/2 cup flour
1/2 teaspoon salt
2 cups milk
2 cans chicken broth
1/3 cup dry white wine
1/4 teaspoon pepper
1 teaspoon dried basil
2 cups mozzarella cheese, part skim milk -- shredded
1/2 cup green onions -- chopped
15 lasagna noodles -- UNCOOKED
1 cup cottage cheese, lowfat
2/3 cup shrimp -- cooked & cut in bite size pieces
2/3 cup scallops -- cooked & cut in bite size pieces
2/3 cup crabmeat -- cut in bite size pieces
1/2 cup Parmesan cheese
Preheat oven to 350 degrees. Heat butter in a large saucepan over low heat until melted. Add the garlic. Stir in the flour
and salt. Cook, stirring constantly until bubbly. Remove from heat. Stir in milk, broth and white wine. Return to stove and heat to boiling, stirring constantly. Boil for 1 minute. Add pepper, basil, mozzarella cheese and green onions. Cook over low heat until cheese is melted, stirring constantly.
Spread 1 1/2 cups of the sauce into an ungreased 9x13-inch pan. Top with 5 lasagna noodles, overlapping as needed.
Spread the cottage cheese over the noodles. Spread another 1 1/2 cups of the sauce over the cottage cheese and top with another 5 lasagna noodles. Spread the seafood over this layer and top with another 1 1/2 cups of the sauce. Cover with the last 5 lasagna noodles and top with all of the remaining sauce. Sprinkle with the Parmesan cheese.
Bake, uncovered, for 35-45 minutes or until the noodles are tender. Let stand for 15 minutes before cutting.
NOTES : Can use canned seafood; drained.
