Seafood Lasagna

• 2 teaspoons olive oil
• 5 cups finely chopped mushrooms (about 1 pound)
• 1 1/2 cups chopped onion
• 2 tablespoons chopped fresh thyme
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 2 (6.5-ounce) cans lump crabmeat
• 1 pound uncooked large shrimp
• 2 cups water
• 1 1/2 teaspoons celery salt
• 1 teaspoon fennel seeds
• 1 1/4 cups (5 ounces) crumbled goat or feta
• cheese
• 1 cup 2% reduced-fat cottage cheese $
• 1/4 cup finely chopped fresh basil
• 1 tablespoon fresh lemon juice
• 1 garlic clove, minced
• 1/4 cup all-purpose flour
• 1 cup 1% low-fat milk
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• Cooking spray
• 1 (8-ounce) package precooked lasagna noodles
• 2 cups (8 ounces) shredded part-skim mozzarella

1. Preheat oven to 375u0b0.
2. Heat oil in a large nonstick skillet over medium heat. Add mushrooms, onion, thyme, and 2 garlic cloves; cook 10 minutes, stirring occasionally. Add wine. Bring to a boil; cook 1 1/2 minutes or until liquid almost evaporates. Remove from heat; stir in crabmeat. Set aside.
3. Peel and devein shrimp, reserving shells. Cut each shrimp in half lengthwise; cover and refrigerate. Combine reserved shrimp shells, 2 cups water, celery salt, and fennel seeds in a small saucepan. Bring to a boil; cook until reduced to 1 1/2 cups shrimp stock (about 15 minutes). Strain stock through a sieve into a bowl; discard solids. Set stock aside.
4. Combine goat cheese, cottage cheese, basil, juice, and 1 garlic clove; set aside.
5. Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a small saucepan; gradually add milk, stirring with a whisk. Stir in shrimp stock; bring to a boil. Reduce heat; simmer 5 minutes or until thick. Remove from heat; stir in Parmesan cheese.
6. Spread 1/2 cup sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles, slightly overlapping, over sauce; top with one-third goat cheese mixture, one-third crab mixture, one-third shrimp, 2/3 cup sauce, and 2/3 cup mozzarella. Repeat layers twice, ending with mozzarella. Bake at 375u0b0 for 40 minutes or until golden. Let stand 15 minutes. Sprinkle with parsley.
7. Cooking Light
8. DECEMBER 2003

olive oil, mushrooms, onion, thyme, garlic, white wine, lump crabmeat, shrimp, water, celery salt, fennel seeds, crumbled goat, cheese, fresh basil, lemon juice, garlic, allpurpose, milk, parmesan cheese, cooking spray, lasagna noodles, mozzarella

Taken from www.epicurious.com/recipes/member/views/seafood-lasagna-51585621 (may not work)