No-Fail Baked Seafood Lasagna

What You Need

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• 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

Make It

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• Heat oven to 350°F.
• 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.
• Spread 2/3 cup Parmesan sauce onto bottom of 13x9-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.
• Bake 45 min. or until heated through, uncovering after 25 min. Let stand 10 min. before cutting to serve.