Seafood Lasagna

Culinary Tools:

• 1½-quart Saucepan
• 8-quart Mixing Bowl
• 10½-inch Skillet with Cover  

Ingredients:

• 3 tablespoons butter
• 3 tablespoons flour
• 3 cups 2% milk
• ½ cup Parmesan cheese, grated
• 1 (9-ounce) package fresh spinach, chopped
• 1 cup 2% Cottage cheese
• 1 cup low-moisture part-skim mozzarella cheese, shredded
• 1/8 teaspoon ground nutmeg
• 1 tablespoon olive oil
• 9 lasagna noodles, precooked
• 1½ pounds fresh or thawed frozen medium shrimps (peeled, deveined, and cooked)
• 12 ounce crabmeat, flaked

Procedure:

In the 1½-quart Saucepan, melt butter at medium heat. Add flour; stir until well blended. Gradually add milk, mixing well after each addition. Bring to a boil at medium heat, stirring constantly. Reduce heat to low; simmer 3 to 5 minutes or until thickened, stirring constantly. Remove from heat. Stir in Parmesan cheese; set aside.

In the 8-quart Mixing Bowl, combine spinach, cottage cheese, 2/3 cup mozzarella cheese, and nutmeg.

In the 10½-inch Skillet, add ¼ cup water and olive oil; tilt in circular motion until covering the inside walls. Arrange 3 noodles on the bottom of the skillet and add a layer each of the Parmesan sauce, shrimp, crabmeat, and spinach mixture. Repeat three times, and top with remaining mozzarella cheese. Cover with Redy-cook valve open. When it whistles, reduce heat to low, close valve, and cook for 30 minutes.

Chef’s Tip: This recipes serves 6 so be sure to invite your friends or family.