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  Mozzarella cheese; shredded
    1/2 c  Parmesan cheese; grated
    1/2 ts Salt
    1/4 ts Pepper
      1 ds Ground nutmeg

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

MMMMM--------------------------TOPPING-------------------------------
      1 c  Mozzarella cheese; shredded
    1/4 c  Parmesan cheese; grated
           Fresh parsley; minced
 
  Set oven @ 350°F/175°C.
  
  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.
  
  Recipe by Joe Colamonico, North Charleston, South Carolina
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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