Creamy Seafood Lasagna

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 (8 ounce) box no-boil lasagna noodles
• 4 tablespoons butter
• 4 garlic cloves, minced
• 5 tablespoons flour
• 4 cups fat-free half-and-half
• 1 1/2 cups shredded parmesan cheese
• 2 cups shredded part-skim mozzarella cheese, divided use
• 1/2 teaspoon dill
• 1 (15 ounce) carton part-skim ricotta cheese
• 1 egg, beaten
• 1/2 teaspoon salt
• 1/3 cup chopped scallion, reserve dark green tops
• 1 (10 ounce) box chopped spinach, thawed and squeezed dry, can use chopped broccoli
• 16 ounces small cooked baby shrimp, thawed if frozen
• 8 ounces cooked bay scallops, thawed if frozen

Recipe

• 1 preheat oven to 350. have a rectangular lasagna pan handy.
• 2 in a saucepan, melt butter and add garlic.
• 3 stir in flour and cook until smooth.
• 4 gradually whisk in the milk until smooth.
• 5 stir in the parmesan cheese and only 1 cup of the mozzarella. add dill. stir until melted, smooth and thickened. set aside 1 cup of this sauce to pour over top of finished lasagna.
• 6 in a small bowl, beat together ricotta, egg, salt, scallion and spinach (or broccoli).
• 7 in a separate small bowl, toss together the shrimp and scallops.
• 8 spread a thin layer of the cheese sauce on the bottom of the lasagna pan.
• 9 place 3 lasagna noodles across the bottom.
• 10 spread 1/3 of the ricotta/spinach mixture over noodles.
• 11 sprinkle 1/3 of the shrimp/scallop combo over top.
• 12 spread 1/3 cheese sauce over that.
• 13 repeat these layers two more times.
• 14 end with the last 3 lasagna noodles.
• 15 evenly top with the reserved 1 cup of cheese sauce and the remaining 1 cup of mozzarella cheese.
• 16 sprinkle chopped dark green parts of scallions over top; if desired.
• 17 cover with non-stick foil and bake for 45 minutes.
• 18 uncover and bake for an additional 15 to 20 minutes.
• 19 remove from oven and let rest for at least 20 minutes before cutting to serve.