MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: White Seafood Lasagna
Categories: Seafood, Pasta, Vegetables, Cheese, Dairy
Yield: 12 servings

9 Uncooked lasagna noodles
1 tb Butter
1 lb Uncooked U-40 shrimp;
- peeled, deveined
1 lb Bay scallops
5 cl Garlic; minced
1/4 c White wine
1 tb Lemon juice
1 lb Fresh crabmeat

MMMMM------------------------CHEESE SAUCE-----------------------------
1/4 c Butter; diced
1/4 c A-P flour
3 c Milk
1 c Shredded mozzarella cheese
1/2 c Grated Parmesan cheese
1/2 ts Salt
1/4 ts Pepper
ds Ground nutmeg

MMMMM----------------------RICOTTA MIXTURE---------------------------
15 oz Ricotta cheese
10 oz Box chopped spinach; thawed,
- squeezed dry
1 c Shredded mozzarella cheese
1/2 c Grated Parmesan cheese
1/2 c Seasoned bread crumbs
1 lg Egg; lightly beaten

MMMMM--------------------------TOPPING-------------------------------
1 c Shredded mozzarella cheese
1/4 c Grated Parmesan cheese
Minced fresh parsley

Set oven @ 350ºF/175ºC.

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-in.
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.

Joe Colamonico, North Charleston, South Carolina

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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