Creamy Seafood Lasagna - cooking recipe

Ingredients

1 (8 ounce) box no-boil lasagna noodles
4 tablespoons butter
4 garlic cloves, minced
5 tablespoons flour
4 cups fat-free half-and-half
1 1/2 cups shredded parmesan cheese
2 cups shredded part-skim mozzarella cheese, DIVIDED USE
1/2 teaspoon dill
1 (15 ounce) carton part-skim ricotta cheese
1 egg, beaten
1/2 teaspoon salt
1/3 cup chopped scallion, reserve dark green tops
1 (10 ounce) box chopped spinach, thawed and squeezed dry, can use chopped broccoli
16 ounces small cooked baby shrimp, thawed if frozen
8 ounces cooked bay scallops, thawed if frozen

Preparation

Preheat oven to 350. Have a rectangular lasagna pan handy.
In a saucepan, melt butter and add garlic.
Stir in flour and cook until smooth.
Gradually whisk in the milk until smooth.
Stir in the parmesan cheese and ONLY 1 CUP of the mozzarella. Add dill. Stir until melted, smooth and thickened. SET ASIDE 1 CUP OF THIS SAUCE TO POUR OVER TOP OF FINISHED LASAGNA.
In a small bowl, beat together ricotta, egg, salt, scallion and spinach (or broccoli).
In a separate small bowl, toss together the shrimp and scallops.
Spread a thin layer of the cheese sauce on the bottom of the lasagna pan.
Place 3 lasagna noodles across the bottom.
Spread 1/3 of the ricotta/spinach mixture over noodles.
Sprinkle 1/3 of the shrimp/scallop combo over top.
Spread 1/3 cheese sauce over that.
Repeat these layers two more times.
End with the last 3 lasagna noodles.
Evenly top with the reserved 1 cup of cheese sauce and the remaining 1 cup of mozzarella cheese.
Sprinkle chopped dark green parts of scallions over top; if desired.
Cover with non-stick foil and bake for 45 minutes.
Uncover and bake for an additional 15 to 20 minutes.
Remove from oven and let rest for at least 20 minutes before cutting to serve.