1/2 c. butter
2 cloves garlic, crushed
1/2 c. flour
1/2 tsp. salt
2 c. milk
2 c. chicken broth
2 c. (6 oz.) mozzarella cheese, shredded
1/2 c. green onions with tops, sliced
1 tsp. dried basil leaves
1/4 tsp. pepper
8 oz. (9 or 10) lasagna noodles, uncooked
1 c. creamed cottage cheese
1 (7 1/2 oz.) can crab meat, drained and cartilage removed
1 (4 1/2 oz.) can tiny shrimp, drained
1/2 c. parmesan cheese, grated

Heat butter 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 1 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; 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 crab meat, shrimp, 1/4 of the cheese sauce, the remaining noodles and cheese sauce. Sprinkle with parmesan cheese. Bake, uncovered, at 350 degrees until noodles are done, about 35 to 40 minutes. Let stand 15 minutes before cutting.

Makes 12 servings.