Lightened Seafood Lasagna

• 3 tablespoons Smart Balance butter spread
• 3 tablespoons flour
• 3 cups skim milk
• 12 cup parmesan cheese
• 12 teaspoon garlic powder
• 1 tablespoon cooking sherry
• 1 (10 ounce) package frozen spinach, thawed and drained
• 1 cup low fat cottage cheese
• 1 cup part-skim mozzarella cheese
• 18 teaspoon nutmeg
• 9 lasagna noodles, cooked
• 12 lb shrimp (I used small salad shrimp)
• 2 (6 ounce) cans crabmeat, drained and flaked
• 2 roma tomatoes (optional)

1. Preheat oven to 350.
2. Melt butter over medium heat.
3. Add flour, stirring with wire whisk until well blended.
4. Gradually add milk, mixing after each addition.
5. Bring to a boil on medium heat, stirring constantly.
6. Remove from heat.
7. Stir in parmesan cheese and set aside.
8. Combine spinach, cottage cheese, nutmeg, and 2/3 c mozzarella in a bowl.
9. Spread 1/4 of the parmesan sauce onto the bottom of a 13 x 9 pan.
10. Cover with 3 noodles and 1/2 each of the spinach mixture, crab, and shrimp.
11. Top with 1/4 of parmesan sauce.
12. Repeat layers, then finish with 3 noodles and 1/4 of parmesan sauce.
13. Sprinkle top with remaining mozzarella.
14. Cover and bake 25 minutes.
15. Uncover and bake another 20 minutes or until browned.
16. Let stand 10 minutes before cutting.

butter, flour, milk, parmesan cheese, garlic, cooking sherry, frozen spinach, cottage cheese, mozzarella cheese, nutmeg, lasagna noodles, shrimp, crabmeat, roma tomatoes

Taken from www.food.com/recipe/lightened-seafood-lasagna-258605 (may not work)