WHITE SEAFOOD LASAGNE

WHITE SEAFOOD LASAGNE

For Feast of Seven Fishes

TOTAL TIME: Prep: 1 hour Bake: 40 min. + standingYIELD:12 servings

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

1. Preheat oven to 350°. Cook lasagna noodles according to package directions; drain.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.