Published: by Absolutely Recipes, in the Fish & Seafood recipes category.

White Seafood Lasagna Recipe.

Ingredients:

9 uncooked lasagna noodles
1 TBSP butter
1 pound uncooked shrimp (31 to 40 per pound), peeled and deveined
1 pound bay scallops
5 garlic cloves, minced
1/4 cup white wine
1 TBSP 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 TSP salt
1/4 TSP 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

Recipe Instructions:

Preheat oven to 350 degrees.
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 until thickened, 1-2 minutes.
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" baking dish.
Layer with 3 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 top with 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.

Bake, uncovered, 40-50 minutes or until casserole is bubbly and top is golden brown.
Let stand 10 minutes before serving.
Sprinkle with parsley.

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