Seafood Lasagna by Sue Freeman

Posted by: Sue Freeman 10-01-99 7:20 AM

Seafood Lasagna

9 uncooked lasagna noodles
2 cups chicken broth
4 T cornstarch
2 cups skim milk
3 tsp dried dill weed
2 (8oz pkgs) imitation crab meat, chopped
8 oz shredded Swiss cheese
1 (9 oz) pkg frozen chopped spinach, thawed, drained, squeezed dry
1 (12 oz) pkg frozen shelled and deveined cooked small shrimp, thawed and drained
2 oz shredded fresh Parmesan cheese

In med. saucepan, combine broth, cornstarch and blend well.

Add milk and dill weed and bring to a boil and stir constantly.

Cook over medium heat for l minute until it boils and is slightly thickened.

Spread 1/2 cup sauce on bottom of ungreased 13x9 inch baking dish.

Top with 3 uncooked noodles.

In medium bowl, combine crabmeat and 2 cups sauce and mix well.

Spoon half over noodles and spread evenly and sprinkle with 2/3 Swiss cheese.

In another medium bowl combine spinach and shrimp and 1 cup of white sauce; mix well.

Spoon over top of cheese and top off with 3 more uncooked noodles.

Top with remaining crabmeat mixture, 2/3 cup cheese, remaining noodles and any remaining sauce.

Cover with sprayed foil tightly and refrigerate overnight.

Bake at 350 for 60 to 65 minutes in a preheated oven until hot and bubbly.

Uncover and top with remaining 2/3 cheese and Parmesan cheese and bake an additional 10 to 15 minutes until cheese is melted and lightly browned.

Let stand 10 minutes before serving.

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