Method:Baking

1. Formula

1. 3 tablespoons butter
2. 3 tablespoons flour
3. 3 cups milk
4. 1/2 cup KRAFT 100% Grated Parmesan Cheese
5. 1 (10 ounce) package frozen chopped spinach, thawed, drained
6. 1 cup BREAKSTONE'S or KNUDSEN Cottage Cheese
7. 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
8. 1/8 teaspoon ground nutmeg
9. 9 lasagna noodles, cooked, drained
10. 1/2 pound fresh or thawed frozen cleaned medium shrimp, cooked
11. 2 (6 ounce) cans crabmeat, drained, flaked

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Preheat oven to 350 degrees F. Melt butter in large saucepan on medium heat. Add flour; stir with wire whisk until well blended. Gradually add milk, mixing well after each addition. Bring to boil on medium heat, stirring constantly. Reduce heat to low; simmer 3 to 5 min. or until thickened, stirring constantly. Remove from heat. Stir in Parmesan cheese; set aside. Combine spinach, cottage cheese, 2/3 cup of the mozzarella cheese and the nutmeg.
2. Spread 1/4 of the Parmesan cheese sauce onto bottom of 13x9-inch baking pan. Cover with 3 of the lasagna noodles and layers of 1/2 each of the shrimp, crabmeat and spinach mixture; top with 1/4 of the Parmesan cheese sauce. Repeat layers, starting with the noodles. Top with remaining 3 lasagna noodles, remaining Parmesan cheese sauce and the remaining 1/3 cup mozzarella cheese. Cover with foil.
3. Bake 25 min. Uncover; bake an additional 20 min. or until lasagna is heated through and top is lightly browned. Let stand 10 min. before cutting into 12 pieces to serve.

4. Remark

Notes: