1/2 cup margarine or butter
2 cloves garlic, crushed
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
2 cups chicken broth
2 cups shredded mozzarella cheese (8 ounces)
1/2 cup sliced green onions (with tops)
1 teaspoon dried basil leaves
1/4 teaspoon pepper
8 ounces uncooked lasagna noodles (9 or 10 noodles)
1 cup creamed cottage cheese
1 can (7 1/2 ounces) crabmeat, drained and cartilage removed
1 can (4 1/2 ounces) tiny shrimp, drained
1/2 cup grated Parmesan cheese
Heat margarine in 3-quart saucepan over low heat until melted; add garlic. Stir in flour and salt. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in mozzarella cheese, onions, basil and pepper. Cook over low heat, stirring constantly, until cheese is melted.
Spread 1/4 of the cheese sauce (about 1 1/2 cups) in ungreased rectangular baking dish, 13x9x2 inches; top with 3 or 4 uncooked noodles, overlapping if necessary. Spread cottage cheese over noodles in dish. Repeat with 1/4 of the cheese sauce and 3 or 4 noodles. Top with crabmeat, shrimp, 1/4 of the cheese sauce, the remaining noodles and cheese sauce. Sprinkle with Parmesan cheese. Bake uncovered in 350 degree oven until noodles are done, 35 to 40 minutes. Let stand 15 minutes before cutting.
**Pandora's variation** I use 1/2 teaspoon of garlic salt in place of the salt and fresh garlic. I also use two cans of crabmeat instead of one because I LOVE crab. I use two cans of shrimp as well but use medium shrimp instead of tiny because I like the shrimp to be deveined.
I double the recipe to make two pans. I cook one and place the other in the freezer for another day**
