Posted by: Sue Freeman 10-01-99 7:20 AM
Seafood Lasagna
9 uncooked lasagna noodles
2 cups chicken broth
4 Tbl. cornstarch
2 cups skim milk
3 tsp. dried dill weed
2 (8 oz. pkgs.) imitation crab meat, chopped
8 oz. shredded Swiss cheese
1 (9 oz.) pkg. frozen chopped spinach, thawed, drained, squeezed dry
1 (12 oz.) pkg. frozen shelled and deveined cooked small shrimp, thawed and drained
2 oz. shredded fresh Parmesan cheese
In medium saucepan, combine broth, cornstarch and blend well.
Add milk and dill weed and bring to a boil and stir constantly.
Cook over medium heat for l minute until it boils and is slightly thickened.
Spread 1/2 cup sauce on bottom of ungreased 13x9 inch baking dish.
Top with 3 uncooked noodles.
In medium bowl, combine crabmeat and 2 cups sauce and mix well.
Spoon half over noodles and spread evenly and sprinkle with 2/3 Swiss cheese.
In another medium bowl combine spinach and shrimp and 1 cup of white sauce; mix well.
Spoon over top of cheese and top off with 3 more uncooked noodles.
Top with remaining crabmeat mixture, 2/3 cup cheese, remaining noodles and any remaining sauce.
Cover with sprayed foil tightly and refrigerate overnight.
Bake at 350 for 60 to 65 minutes in a preheated oven until hot and bubbly.
Uncover and top with remaining 2/3 cheese and Parmesan cheese and bake an additional 10 to 15 minutes until cheese is melted and lightly browned.
Let stand 10 minutes before serving.