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1
Cook lasagna to desired doneness, drain.
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2
Heat oven to 350u00b0F.
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3
In medium saucepan, combine broth and cornstarch, blend well. Add milk and dill. Bring to boil, stirring constantly. Cook over medium heat one minute, or until bubbly and thickened, stirring constantly.
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4
Spread 1/2 cup white sauce in bottom of ungreased 13x9 baking dish. Top with 3 cooked noodles. In medium bowl, combine crabmeat and 1 cup of the white sauce. Mix well. Spoon half of crabmeat mixture over noodles, spread evenly. Sprinkle with 2/3 cup of the Swiss cheese.
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5
In another medium bowl, combine spinach, shrimp and 1 cup of the white sauce, mix well. Spoon spinach mixture over cheese; spread evenly. Top with 3 noodles. Top with remaining crabmeat mixture, 2/3 cup Swiss cheese, remaining noodles and any remaining white sauce.
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6
Cover tightly with sprayed foil. Bake at 350 for 50-60 minutes until hot and bubbly. Remove and uncover. Sprinkle with remaining 2/3 Swiss and the parmesan cheese.
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7
Let stand 10 minutes, then enjoy!
