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White Seafood Lasagna

(Serves 6)
White Seafood Lasagna

Seafood Mixture:
2 tablespoons finely chopped onion
2 garlic cloves, minced
2 tablespoons butter
1 (8 ounce) bottle clam juice
8 ounces bay scallops
8 ounces medium shrimp, peeled and deveined
Salt and pepper
1 (6 ounce) can white crab meat
About 1 cup milk

White Cheese Sauce:
2 tablespoons butter
2 tablespoons flour
Salt and pepper
Pinch of ground nutmeg
2 tablespoons grated Parmesan cheese

Ricotta Mixture:
5 ounces fresh spinach, coarsely chopped
8 ounces ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg, lightly beaten

1/2 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

9 lasagna noodles, cooked and drained
Minced fresh parsley, for garnish


To make the seafood mixture:
In a large skillet over medium-high heat, saute the onion and garlic in 2 tablespoons of butter until tender, about 2 minutes.  Add the clam juice and bring to a boil.  Add the scallops and shrimp; season with salt and pepper.  Simmer the seafood, uncovered for 3-4 minutes or until the shrimp turn pink and the scallops are opaque. Use a slotted spoon to transfer the seafood to a bowl. Add the crabmeat to the bowl and set aside.  Pour the cooking liquid from the skillet into a large measuring cup.  Add enough milk to the cooking liquid to measure 2 cups; set aside.

To make the white cheese sauce:
Melt the 2 tablespoons of butter in a large skillet over medium heat.  Add the flour and stir until smooth.  Cook the flour mixture for 1-2 minutes, but don't allow it to turn brown.  Add the combined milk and cooking liquid to the skillet.  Season with salt and pepper and add the nutmeg.  Bring to a boil and stir the sauce until thickened, about 2-3 minutes.  Remove from the heat and stir in the Parmesan cheese. Stir 1/2 cup of the sauce into the seafood mixture.

To make the ricotta mixture:
Add the chopped spinach to a dry skillet over medium-high heat. Cook 3-4 minutes, turning often with tongs, until the spinach is completely wilted.  Transfer the spinach to a strainer, rinse with cold water and then squeeze out as much water as possible.  Transfer the spinach to a large bowl. Add the remaining ricotta mixture ingredients and stir to combine well.

To assemble and bake the lasagna:
Preheat the oven to 350 degrees F.  Grease an 11 x 7-inch baking dish.
Spread 1/4 of the white sauce over the bottom of the baking dish.  Layer with 3 of the lasagna noodles, half of the ricotta mixture, half of the seafood mixture and 1/4 of the white sauce.  Repeat the layers one more time.  Top with the remaining noodles and white sauce.  Evenly spread the mozzarella and Parmesan topping ingredients over the top.  Bake for 40-45 minutes or until bubbly and the top is lightly golden brown.  Remove from the oven and allow to rest for 10 minutes before serving.  Sprinkle the top with the minced parsley.
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In this lasagna recipe, shrimp, scallops and crabmeat are layered with a white cheese sauce and a 3-cheese ricotta mixture to create a luscious rich and creamy lasagna.  It is an ambitious and time-consuming recipe but the results are well worth it.
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