No-Fail Baked Seafood Lasagna

Move over marinara. Our creamy Parmesan sauce pairs perfectly with spinach, shrimp and crabmeat for a new take on lasagna.

Preparation time

  • Prep Time 30min.
  • Total Time 1hr. 15min.
  • Servings 12 servings


  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 3 cups milk
  • 1/2 cup KRAFT Grated Parmesan Cheese
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
  • 1 cup BREAKSTONE’S or KNUDSEN Cottage Cheese
  • 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
  • 1/8 tsp. ground nutmeg
  • 9 lasagna noodles, cooked, drained
  • 1/2 lb. deveined peeled medium shrimp, cooked
  • 2 cans (6 oz. each) crabmeat, drained, flaked


  1. Heat oven to 350°F.
  2. Melt butter in large saucepan on medium heat. Whisk in flour until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly, simmer on low heat 3 to 5 min. or until thickened, stirring constantly. Remove from heat. Stir in Parmesan, set aside. Mix spinach, cottage cheese, 2/3 cup mozzarella and nutmeg.
  3. Spread 2/3 cup Parmesan sauce onto bottom of 13×9-inch pan. Cover with 3 lasagna noodles and layers of half each of the shrimp, crabmeat and spinach mixture, top with 2/3 cup of the remaining Parmesan sauce. Repeat layers, starting with the noodles. Top with remaining noodles, Parmesan cheese sauce and mozzarella, cover.
  4. Bake 45 min. or until heated through, uncovering after 25 min. Let stand 10 min. before cutting to serve.