White Seafood Lasagna

• 9 uncooked lasagna noodles
• 1 tablespoon butter
• 1 pound uncooked shrimp (31 to 40 per pound), peeled and deveined
• 1 pound bay scallops
• 5 garlic cloves, minced
• 1/4 cup white wine
• 1 tablespoon lemon juice
• 1 pound fresh crabmeat
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 3 cups 2% milk
• 1 cup shredded part-skim mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Dash ground nutmeg
• 1 carton (15 ounces) part-skim ricotta cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup shredded part-skim mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup seasoned bread crumbs
• 1 large egg, lightly beaten
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Minced fresh parsley

1. Preheat oven to 350u0b0. Cook lasagna noodles according to package directions; drain.
2. 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.
3. 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.
4. 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.
5. 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.
6. Bake, uncovered, 40-50 minutes or until bubbly and top is golden brown. Let stand 10 minutes before serving. Sprinkle with parsley.

lasagna noodles, butter, shrimp, bay scallops, garlic, white wine, lemon juice, fresh crabmeat, butter, allpurpose, milk, mozzarella cheese, parmesan cheese, salt, pepper, ground nutmeg, ricotta cheese, spinach, mozzarella cheese, parmesan cheese, bread crumbs, egg, mozzarella cheese, parmesan cheese, fresh parsley

Taken from www.tasteofhome.com/recipes/white-seafood-lasagna/ (may not work)