|Margarine||1⁄2 Cup (8 tbs) (1 Stick)|
|Garlic||4 Clove (20 gm), crushed|
|Flour||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Dried basil leaves||1 Teaspoon|
|Shredded mozzarella cheese||2 Cup (32 tbs)|
|Lasagna noodles||8 Ounce|
|Creamed cottage cheese||1 1⁄2 Cup (24 tbs)|
|Canned crab meat||7 Ounce, drained (1 Can)|
|Canned shrimp||4 Ounce, drained (1 Can, Tiny Ones)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Melt the margarine in a 3 quart saucepan over low heat.
Add the garlic, flour and salt.
Cook until bubbly, stirring constantly.
Remove from heat.
Stir in the milk, chicken broth and basil.
Return to heat and bring to a boil, stirring constantly; boil and stir for 1 minute.
Reduce heat and stir in the mozzarella cheese and pepper.
Cook over low heat until cheese is melted, stirring constantly.
Spread 1/4 of the cheese mixture in an ungreased 9x13 inch baking dish.
Layer 3 or 4 uncooked lasagna noodles over the cheese mixture, overlapping if necessary.
Layer the cottage cheese, 1/4 of the cheese mixture, 3 or 4 uncooked noodles, crab meat, shrimp, 1/4 of the cheese mixture, the remaining noodles and the remaining cheese mixture over the noodles.
Sprinkle with Parmesan cheese.
Bake, uncovered, at 350 degrees for 35 to 40 minutes or until hot and beginning to brown.
Let stand for 15 minutes before cutting