Seafood Lasagna

Culinary Tools:

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

Cooking time: 1 hour and 10 minutes Yield: 6 servings


  • 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, tail off, and cooked)
  • 12 ounce crabmeat, flaked


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, shrimps, 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.