1/2 c. butter
1 tbsp. minced-diced garlic or garlic juice
1/2 c. flour (all-purpose)
2 c. milk
2 c. chicken broth
8 oz. (2 c.) shredded mozzarella cheese, diced
3/4 c. sliced green onions or white onions
1 tbsp. Italian seasoning
1/4 tsp. black pepper
Approx. 10 uncooked lasagne noodles
1 c. ricotta cheese, skim or reg.
1 (7 1/2 oz.) can fancy crabmeat, drained
1 (4 1/2 oz.) can med. deveined shrimp
1/2 c. grated Parmesan cheese

Melt butter over low heat in 3 quart saucepan; add garlic. Stir in flour. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boil, stirring constantly. Boil and stir 1 minute. Stir in mozzarella, onion and seasonings. Cook over low heat, stirring constantly until cheese is melted.

Spread 1/4 cheese sauce in ungreased rectangular 13 x 9 x 2 inch baking dish; top with layer of noodles. Spread ricotta over noodles. Repeat with 1/4 cheese sauce and then more noodles. Top noodles with crab and shrimp and 1/4 cheese sauce, then remaining noodles and finish with remaining sauce. Sprinkle with Parmesan cheese. Bake 40 minutes at 350 degrees.