White Seafood Lasagna

• Seafood

  • 1 lb Bay scallops
  • 1 lb Crabmeat, fresh
  • 1 lb Shrimp

• Produce

  • 5 Garlic cloves
  • 1 Parsley, fresh
  • 1 package Spinach, frozen dry

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tbsp Lemon juice

• Pasta & Grains

  • 9 Lasagna noodles

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Dash Nutmeg, ground
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1/2 cup Bread crumbs, seasoned

• Dairy

  • 3 cups 2% milk
  • 5 tbsp Butter
  • 3 cup Mozzarella, part skim
  • 1 1/4 cup Parmesan, grated
  • 1 carton Ricotta cheese, part skim

• Beer, Wine & Liquor

  • 1/4 cup White wine

Found on tasteofhome.com

Description

Ingredients

• 9 uncooked lasagna noodles
• 1 tablespoon butter
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 1 pound bay scallops
• 5 garlic cloves, minced
• 1/4 cup white wine
• 1 tablespoon lemon juice
• 1 pound fresh crabmeat
• CHEESE SAUCE:
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 3 cups 2% milk
• 1 cup shredded part-skim mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Dash ground nutmeg
• RICOTTA MIXTURE:
• 1 carton (15 ounces) part-skim ricotta cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup shredded part-skim mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup seasoned bread crumbs
• 1 large egg, lightly beaten
• TOPPING:
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Minced fresh parsley

Directions

• Directions Preheat oven to 350°. Cook lasagna noodles according to package directions; drain. Meanwhile, in a large skillet, heat butter over medium heat. Add shrimp and scallops in batches; cook 2-4 minutes or until shrimp turn pink and scallops are firm and opaque. Remove from pan. Add garlic to same pan; cook 1 minute. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Add crab; heat through. Stir in shrimp and scallops. For cheese sauce, melt butter over medium heat in a large saucepan. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in remaining cheese sauce ingredients. In a large bowl, combine ricotta mixture ingredients; stir in 1 cup cheese sauce. Spread 1/2 cup cheese sauce into a greased 13x9-in. baking dish. Layer with three noodles, half of the ricotta mixture, half of the seafood mixture and 2/3 cup cheese sauce. Repeat layers. Top with remaining noodles and cheese sauce. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake, uncovered, 40-50 minutes or until bubbly and top is golden brown. Let stand 10 minutes before serving. Sprinkle with parsley. Yield: 12 servings. Originally published as White Seafood Lasagna in Taste of Home December 2015, p74 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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