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Seafood Lasagne

1 package imitation crab (chunks work the best)
1 can tiny shrimp (120 ct. are the cheapest), rinsed
1 med onion, diced
3 med garlic cloves, crushed
2 tablespoons butter or margarine
1 cup skim milk
1/2 cup cream
mozzarella cheese, grated
part skim rocotta cheese, drained in a strainer
2 tablespoons paprika
1/2 teaspoon salt
grating fresh pepper (to taste)
1 teaspoon basil leaves
1/2 teaspoon oregano
4 tablespoons roux (1/2 butter and 1/2 flour, to thicken)
9 lasagne noodles, al dente

Saute onion and garlic in butter in a 2 quart or bigger saucepan.
Add crab and shrimp, milk, cream, and spices. Simmer 20 minutes
till the crab begins to unravel. Thicken with roux. Layer in a
Pam'ed 5" x 7" (approx.) pan in the normal lasagne way (noodle,
sauce, cheese) with the top terminating with mozzarella. Amounts
of cheese are to taste, but it is important to drain the rocotta
(or cottage cheese if that is substituted to keep the amount of
liquid down. Cook at 375 degrees for 25 to 35 minutes. If there
is excess liquid, you can continue to cook at 325 with the top
covered with foil to prevent burning and evaporate it. Serves 6.


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