• 12servings
  • 75minutes
  • 260calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, D, E
MineralsChromium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 Tbsp. butter

  2. 3 Tbsp. flour

  3. 3 cups milk

  4. 1/2 cup KRAFT Grated Parmesan Cheese

  5. 1 pkg. (10 oz.) frozen chopped spinach , thawed, drained

  6. 1 cup BREAKSTONE'S or KNUDSEN Cottage Cheese

  7. 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese , divided

  8. 1/8 tsp. ground nutmeg

  9. 9 lasagna noodles , cooked, drained

  10. 1/2 lb. deveined peeled medium shrimp , cooked

  11. 2 cans (6 oz. each) crabmeat , drained, flaked

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350°F.

  2. MELT butter in large saucepan on medium heat. Whisk in flour until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; simmer on low heat 3 to 5 min. or until thickened, stirring constantly. Remove from heat. Stir in Parmesan; set aside. Mix spinach, cottage cheese, 2/3 cup mozzarella and nutmeg.

  3. SPREAD 2/3 cup Parmesan sauce onto bottom of 13x9-inch pan. Cover with 3 lasagna noodles and layers of half each of the shrimp, crabmeat and spinach mixture; top with 2/3 cup of the remaining Parmesan sauce. Repeat layers, starting with the noodles. Top with remaining noodles, Parmesan cheese sauce and mozzarella; cover.

  4. BAKE 45 min. or until heated through, uncovering after 25 min. Let stand 10 min. before cutting to serve.


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