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NOTE RE: shrimp,
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use fresh or thawed frozen shrimp. Medium would be 31-35 shrimp.
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PREHEAT oven to 350u00b0F
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Melt butter in large saucepan on medium heat.
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Add flour; stir with wire whisk until well blended.
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Gradually add milk, mixing well after each addition.
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Bring to boil on medium heat, stirring constantly.
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Reduce heat to low; simmer 3 to 5 minute or until thickened, stirring constantly.
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Remove from heat.
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Stir in Parmesan cheese; set aside.
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Combine spinach, cottage cheese, 2/3 cup of mozzarella cheese and nutmeg(if used).
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SPREAD 1/4 of Parmesan cheese sauce onto bottom of 13x9-inch baking pan.
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Cover with 3 lasagna noodles and layers of 1/2 of shrimp, 1/2 of crabmeat and 1/2 of spinach mixture; top with 1/4 of Parmesan cheese sauce.
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Repeat layers, starting with the noodles.
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Finally topping with remaining 3 lasagna noodles, remaining Parmesan cheese sauce and the remaining 1/3 cup mozzarella cheese.
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foil with PAM and cover casserole.
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BAKE 25 minute
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Uncover; bake an additional 20 minute or until lasagna is heated through and top is lightly browned.
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Let stand 10 minute before cutting into 12 pieces to serve.
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TIPS:
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Great Substitute:
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Prepare as directed, substituting ricotta cheese for the cottage cheese.
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Round Out The Meal:
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Serve with a crisp mixed green salad loaded with plenty of cut-up fresh vegetables and tossed with your favorite dressing, such as Red Wine Vinaigrette Dressing.
