Ingredients
- 2 teaspoons olive oil
- 5 cups finely chopped mushrooms (about 1 pound)
- 1 1/2 cups chopped onion
- 2 tablespoons chopped fresh thyme
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 2 (6.5-ounce) cans lump crabmeat
- 1 pound uncooked large shrimp
- 2 cups water
- 1 1/2 teaspoons celery salt
- 1 teaspoon fennel seeds
- 1 1/4 cups (5 ounces) crumbled goat or feta cheese
- 1 cup 2% reduced-fat cottage cheese
- 1/4 cup finely chopped fresh basil
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1/4 cup all-purpose flour
- 1 cup 1% low-fat milk
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- Cooking spray
- 1 (8-ounce) package precooked lasagna noodles
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1/4 cup chopped fresh flat-leaf parsley
Description
You Can Always Splurge On Fresh Crabmeat, But We Tested This Dish With Canned Chicken Of The Sea Lump Crabmeat And Liked The Results. Shrimp Shells Render A Quick Stock To Flavor The Sauce. We Used Oven-ready Lasagna Noodles To Save Time.
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