Seafood Lasagna

Name: Seafood Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons freshly ground black pepper; 1 Tbsp butter; 3 larges eggs; 43 grams 1/3 cup all-purpose flour (about; 118 milliliters chopped fresh parsley, divided; 1 Tbsp chopped fresh thyme; 6 garlic cloves, minced; 118 milliliters half-and-half; 12 no-cook lasagna noodles; 710 milliliters 2% reduced-fat milk; 0 teaspoons grated whole nutmeg; 473 milliliters thinly sliced onion; 227 grams cups grated Parmigiano-Reggiano cheese, divided; 425 grams carton fat-free ricotta cheese; 0 teaspoons salt; 340 grams scallops, coarsely chopped; 340 grams shrimp, peeled, deveined, and coarsely chopped

The recipe Seafood Lasagn A mixture of onion, shrimp, milk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a good option if you're following a pescatarian diet.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Lightly spoon flour into a dry measuring cup; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Place a large saucepan over medium heat; add flour to pan. Gradually add milk to pan, stirring constantly with a whisk until smooth; cook 1 minute. Stir in butter, thyme, salt, and pepper; bring to a boil. Cook 5 minutes or until thick, stirring constantly.

Ingredients you will need

Butter

Pepper

All Purpose Flour

Thyme

Milk

Salt

Equipment you will use

Sauce Pan

Whisk

Frying Pan

Remove pan from heat; stir in 1 1/4 cups Parmigiano and nutmeg. Set cheese sauce aside.

Ingredients you will need

Cheese Sauce

Parmigiano Reggiano

Nutmeg

Equipment you will use

Frying Pan

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add onion; saut 4 minutes.

Ingredients you will need

Onion

Add garlic; saut for 1 minute.

Ingredients you will need

Garlic

Remove from heat.

Add cream cheese; stir until cheese melts. Stir in half-and-half, 1/4 cup parsley, shrimp, and scallops.

Ingredients you will need

Cream Cheese

Scallops

Parsley

Cheese

Shrimp

Combine eggs and ricotta in a food processor; process until smooth. Stir ricotta mixture into seafood mixture.

Ingredients you will need

Ricotta Cheese

Seafood

Egg

Equipment you will use

Food Processor

Spoon 1 cup cheese sauce into bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over sauce; top with half of ricotta mixture. Repeat layers with 4 noodles, remaining half of ricotta mixture, and remaining 4 noodles.

Ingredients you will need

Cooking Spray

Sauce

Pasta

Ricotta Cheese

Equipment you will use

Baking Pan

Pour remaining cheese sauce over noodles; sprinkle with remaining 3/4 cup Parmigiano.

Ingredients you will need

Cheese Sauce

Parmigiano Reggiano

Pasta

Bake at 350 for 45 minutes or until lightly browned.

Equipment you will use

Oven

Sprinkle lasagna with remaining 1/4 cup parsley.

Ingredients you will need

Parsley

Let stand 10 minutes before serving.

Wine note: The rich, mellow flavor and creamy, mouth-filling texture of this seafood lasagna demands a white wine that's soft and full on the palate. Chardonnay is a great answer-especially a luscious, full-bodied Italian version like Antinori's Cervaro della Sala 2003 from Umbria ($45). -Karen MacNeil

Ingredients you will need

White Wine