Seafood Lasagna

Whether you bake these in individual oven proof baking pans or make it in one large lasagna pan. .this lasagna will be a special evening treat for company. Served with crusty bread and a crisp green salad. . . for seafood lovers .. it is delicious.Seafood Lasagna

• 2 cups whole milk
• 1/2 cup butter
• 1/2 cup all purpose flour
• 1 10 0z. or 284 ml. can of chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• dash of nutmeg

1. In a medium saucepan, melt the butter. . don't boil it.. just melt it. Add the flour and stir until smooth.
2. Add a little bit of the milk. . stir well until smooth .. add a bit more milk again stirring until smooth .. add the rest of the milk and broth and bring to a simmer. . .stirring all the time. . .don't walk away .. it will scorch.
3. Add the seasoning. . and set aside.

• 1 package of dry no boil whole wheat lasagna noodles
• 4 cups of quick frozen. .the kind that is loose in the bag. . spinach ( I prefer this to the frozen brick of spinach. . .it is quicker to thaw and easy to divide) . . Thaw the spinach and allow it to drain in a sieve.
• 2 cups of ricotta cheese
• 1 egg
• 250 grams or 1 cup of mozzarella shredded
• 400 grams of provolone cheese. . .sliced
• 1 tablespoon olive oil
• 4 cups of sliced button mushrooms
• 1 large onion diced
• small basket of cherry tomatoes. .halved
• 2 pounds of seafood. . .I used a combination of 1 pound crab, 1/2 pound or about 230 grams small cooked shrimp and 1/2 pound or 230 grams frozen scallops. .quartered. . .allow the seafood to thaw.
• 1/2 cup fresh parsley
• 1/4 cup finely minced dill weed

1. Put the olive oil in a large saucepan, add the mushrooms and onions. ..saute until onions are translucent and mushrooms have released their liquid.
2. Add the spinach, tomatoes and parsley and dill weed.
3. Add the seafood and the white sauce that you made earlier and then. . .set aside
4. Mix together the ricotta cheese and egg. . .set aside.
5. In a large pan .. 9 1/2 by 14 X 2 1/2 inch pan .. (9 X 13 would certainly boil over. . use two smaller pans if you haven't a true lasagna sized pan). . .spray with cooking spray. Spoon 1/4 of the sauce to cover the bottom of the pan. .
6. Layer over sauce

• noodles
• 1/4 of the seafood sauce
• mozzarella cheese
• ricotta cheese/egg
• provolone cheese
• and repeat the layers. . . finishing with noodles. . the last 1/4 amount of sauce
• Sprinkle with cheese

Bake uncovered at 350 F for an hour .. until hot and bubbly. Allow to rest for 10 minutes before cutting and serving.