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