Lightened Seafood Lasagna

Ingredients

• 3 tablespoons Smart Balance butter spread
• 3 tablespoons flour
• 3 cups skim milk
• 1/2 cup parmesan cheese
• 1/2 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
• 1/8 teaspoon nutmeg
• 9 lasagna noodles, cooked
• 1/2 lb shrimp (I used small salad shrimp)
• 2 (6 ounce) cans crabmeat, drained and flaked
• 2 roma tomatoes (optional)

Directions

1. 1

   Preheat oven to 350.

2. 2

   Melt butter over medium heat. Add flour, stirring with wire whisk until well blended. Gradually add milk, mixing after each addition. Bring to a boil on medium heat, stirring constantly. Remove from heat. Stir in parmesan cheese and set aside.

3. 3

   Combine spinach, cottage cheese, nutmeg, and 2/3 c mozzarella in a bowl.

4. 4

   Spread 1/4 of the parmesan sauce onto the bottom of a 13 x 9 pan. Cover with 3 noodles and 1/2 each of the spinach mixture, crab, and shrimp. Top with 1/4 of parmesan sauce. Repeat layers, then finish with 3 noodles and 1/4 of parmesan sauce.

5. 5

   Sprinkle top with remaining mozzarella.

6. 6

   Cover and bake 25 minutes. Uncover and bake another 20 minutes or until browned. Let stand 10 minutes before cutting.