Entrée

No-Fail Baked Seafood Lasagne

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prep time

30 min

total time

1 hr 15 min

makes

12 servings, 1 piece (152 g) each

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kraft

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What You Need

3 Tbsp. butter

3 Tbsp. flour

3 cups milk

1/2 cup Kraft 100% Parmesan Grated Cheese

1 pkg. (300 g) frozen chopped spinach, thawed, drained

1 cup low-fat cottage cheese

1 cup Kraft Mozzarella Shredded Cheese, divided

1/8 tsp. ground nutmeg

9 lasagne noodles, cooked, drained

1/2 lb. (225 g) cooked cleaned medium shrimp

2 cans (120 g each) crabmeat, drained, flaked

Make It

HEAT oven to 350°F.

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.

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

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

kraft kitchens tips

Substitute

Substitute ricotta cheese for the cottage cheese.

Serving Suggestion

Serve with a crisp mixed green salad loaded with cut-up fresh vegetables and tossed your favourite Kraft Dressing.

Make Ahead

This is a great entertaining recipe as it can be made ahead and put into the oven, while you sit and enjoy your company.

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rating

It was overall delicious! We used fresh spinach and added mushrooms to the mixture. I may just double the amount of sauce used in the future since I like more sauce in my lasagna.
posted by discovery86 | on 10/27/2012

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This was a very good recipe.I made it for company and it was a hit.I made a few changes and additions.I sauted onions and red pepper with garlic and used fresh spinach to the onion mixture near the end of cooking to cook the spinach a bit.I used ricotta cheese and I used fresh lobster,scallops and shrimp,however I didn't cook the scallops or shrimp before as they cook quickly in the lasagna.I will definatly make this again.Yummy.
posted by WendyLandry | on 5/7/2012

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This recipe was good but very heavy (of course, with all the cheese). Canned crabmeat is the cheaper option but it would be much much better with fresh crabmeat...and maybe onions as well. I used cottage cheese, but I think it would be better with the ricotta.
posted by nschlau | on 2/13/2012

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this was the worst thing i ever ate
posted by a cook | on 11/7/2011

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This was absolutely delicious! I used shrimp, scallops, and crabmeat. Feeds a large crowd and is versatile with other seafood.
posted by a cook | on 9/14/2011

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wow this was soooo good. the taste was fantastic and it was such a simple recipe. even my 10 year old loved it. I also put a little spicy salsa on it and that made it perfect!!
posted by a cook | on 5/12/2011

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Recipe took longer to make and the ingredients were not enough for 9x13. Canned crabmeat should be substituted with fresh, if possible, or another type of seafood.
posted by a cook | on 2/26/2011

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really easy and taste fantastic. Even the family members that would prefer not to eat seafood had seconds. In my version I used fresh spinach and added sea scallops in addition to the shrimp and crab. for the weight watchers member this is 6 points per serving
posted by a cook | on 10/18/2010

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big hit - I am going to try to double the recipe as the youngest in our home of 6 is 22 years old - big appites
posted by SandydaSilva | on 1/15/2010

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Fantastic! Very rich,creamy and filling!My whole family loved it, will definitely make again.
posted by a cook | on 12/14/2009