---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pasta, Seafood, Sauces, Cheese/eggs, Italian
       Yield: 8 servings
     1/2 c  Butter
     1/2 c  Flour
     1/2 ts Salt
       2 c  Garlic; crushed
       2 c  Milk
       2 c  Chicken broth
     1/4 ts Pepper
       1 ts Basil
       2 c  Mozzarella cheese, shredded
     1/2 c  Green onions, chopped
      15 ea Lasagna noodles: UNCOOKED
       1 c  Cottage cheese; small curd
     2/3 c  Cooked shrimp cut bite size
     2/3 c  Cooked bay scallops bite siz
     2/3 c  Crabmeat cut bite size
     1/3 c  Dry white wine
   Heat butter in a large saucepan over low heat until
   melted. Add garlic. Stir in flour and salt.
   Cook,stirring constantly until bubbly. Remove from
   heat. Stir in milk, broth and white wine. Return to
   stove and heat to boiling, stirring constantly. Boil
   for 1 minute. Add mozzarella cheese,onions, basil and
   pepper. Cook over low heat until cheese is melted,
   stirring constantly. Spread about 1 1/2 cups of the
   sauce in an ungreased 9X13 pan. Top with UNCOOKED
   lasagna noodles, overlapping as needed. Spread the
   cheese over the noodles. Spread with another 1 1/2
   cups of sauce and then top with another 5 lasagna
   noodles. Spread seafood over this layer and top with
   another 1 1/2 cups of sauce. Cover with the last 5
   lasagna noodles and top with all of the remaining
   sauce. If desired, top with 1/2 cup grated parmesan
   cheese. Bake, uncovered at 350~F for 35 - 45 minutes
   or until the noodles are tender. Let stand for 15
   minutes before cutting. Hope you love this as much as
   we do!!!
      Patti Anderson, Prodigy Food & Wine Board