A delightful seafood lasagna featuring a creamy cottage cheese sauce and succulent shrimp, perfect for a family dinner.
Melt the butter in a saucepan over medium heat.
Ensure the butter does not brown for a smooth sauce.
Add the minced garlic and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
Whisk in the flour, salt, and pepper to form a roux.
Cook the roux for a minute to remove the raw flour taste.
Gradually add the milk and chicken broth, whisking constantly until the mixture thickens.
Ensure the liquid is added slowly to avoid lumps.
Stir in the mozzarella cheese, scallions, basil, and oregano until the cheese melts.
Keep the heat low to prevent the cheese from separating.
Spread a layer of the sauce in the bottom of a baking dish.
This prevents the noodles from sticking to the dish.
Place a layer of lasagna noodles over the sauce.
Ensure the noodles cover the sauce completely.
Spread a layer of cottage cheese over the noodles.
Use a spatula for an even layer.
Add a layer of shrimp and another layer of sauce.
Distribute the shrimp evenly for consistent flavor.
Repeat the layers, ending with a layer of sauce.
Press down gently to compact the layers.
Sprinkle the top with parmesan cheese.
Ensure the cheese covers the top evenly for a golden crust.
Bake in a preheated oven at 350°F for 35-40 minutes.
Check the noodles for doneness by inserting a knife.
Let the lasagna rest for 10 minutes before serving.
This allows the layers to set for easier slicing.
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