Cheesey Low-Fat Seafood Lasagna

• 1/3 cup flour
• 3 cups low-fat milk
• 1 Tbl butter
• 1 Tbl chopped fresh thyme
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cups freshly grated Parmesan cheese
• 1/8 tsp grated fresh nutmeg
• cooking spray
• 2 cups thinly sliced onion
• 6 garlic cloves, minced
• 1/3 cup low-fat cream cheese
• 12 cup half-and-half
• 1/2 cup chopped parsley
• 3/4 lb. med. shrimp, peeled,
• deveined and chopped
• 3/4 lb. scallops, chopped
• 3 large eggs
• 15 oz. carton fat-free ricotta
• 12 no-cook lasagna noodles

1. 1. Preheat oven 350
2. 2. Place flour in large saucepan. Gradually add milk. Cook, whisking constantly until smooth, about 1 min. Stir in butter, thyme, salt, pepper; bring to boil. Cook 5 min. until thick, stirring constantly. Remove from heatl' stir in 1 1/4 cup Parmesan and nutmeg. Set aside.
3. 3. Heat a large skillet and spray with cooking spray. Add onion; saute 4 minutes. Add cream cheese; stir until cheese is melted. Stir in half-and-half; 1/4 cup parsley, shrimp and scallops. In a food processor, combine eggs and ricotta. Process until smooth. Stir into seafood.
4. 4. Spoon 1 cup cheese cause into bottom of 13X9 baking dish coated with cooking spray. Arrange 4 noodles, top with 1/2 of ricotta mixture. Repeat layers with 4 noodles, remaining ricotta mix and remaining 4 noodles. Pour remainign cheese saucew over noodels, sprinkle with remaining Parmesan. Bake for 45 minutes, or until lightly browned. Remove from oven and sprinkle with remaining parsley. Let stand 10 minutes before serving.

flour, lowfat milk, tbl butter, tbl, salt, ground black pepper, parmesan cheese, fresh nutmeg, cooking spray, onion, garlic, lowfat cream cheese, parsley, shrimp, eggs, ricotta, noodles

Taken from www.epicurious.com/recipes/member/views/cheesey-low-fat-seafood-lasagna-50161744 (may not work)