White Seafood Lasagna
"We make lasagna with shrimp and scallops as part of the traditional Italian Feast of the Seven Fishes. Every bite delivers a tasty “jewel” from the sea. —Joe Colamonico, North Charleston, South Carolina..."
INGREDIENTS
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9 uncooked lasagna noodles
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1 tablespoon butter
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1 pound uncooked shrimp (31 to 40 per pound), peeled and deveined
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1 pound bay scallops
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5 garlic cloves, minced
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1/4 cup white wine
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1 tablespoon lemon juice
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1 pound fresh crabmeat
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CHEESE SAUCE:
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1/4 cup butter, cubed
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1/4 cup all-purpose flour
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3 cups 2% milk
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1 cup shredded part-skim mozzarella cheese
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1/2 cup grated Parmesan cheese
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1/2 teaspoon salt
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1/4 teaspoon pepper
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Dash ground nutmeg
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RICOTTA MIXTURE:
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1 carton (15 ounces) part-skim ricotta cheese
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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1 cup shredded part-skim mozzarella cheese
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1/2 cup grated Parmesan cheese
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1/2 cup seasoned bread crumbs
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1 large egg, lightly beaten
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TOPPING:
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1 cup shredded part-skim mozzarella cheese
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1/4 cup grated Parmesan cheese
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Minced fresh parsley
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