You’re gonna back after all

Seafood lasagna

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.

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
1/4 cup finely chopped fresh basil
1 tablespoon fresh lemon juice
1 garlic clove, minced
1/4 cup all-purpose flour

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