The weekend

Weekend is coming to a close. Really wish I had one more day to rest. Slept 9.5 hours last night and too a two-hour nap this afternoon. Still tired.

This weekend was more than a bit nutty. Open house at work on Saturday morning. More than 500 people attended! It was fun to take people through the building and let them see the newsroom and the presses. That appears to be everyone's favorite.

Had a lot of fun at my daughter-in-law's baby shower. It's amazing what sorts of things available for parents now. It's also always interesting to watch group dynamics at work. It's especially interesting to see genetics at play in a group setting. Got to see that twice yesterday, at the baby shower, and later at the bridal shower at my home. Both parties were fun. But, I never took ANY photos...

We wound up with 20 people at the bridal shower. We used lots of hot pink and white lace, with a sprinkling of Easter decorations and fresh flowers. Fun. Served crackers and cheese for appetizers, with fresh fruit, then we had rolls and seafood lasagna. I liked the lasagna, but thought it could be more moist.

Used the recipe from the Kraft website. Made it the night before, then baked at last minute. Didn't use the low-fat stuff, subbed ricotta for cottage cheese. Used twice as much ricotta as it called for and would have liked more shrimp.

What You Need
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

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.

Here's to the start of a new week, with my new goals in mind.