A diversion from the usual red sauce lasagna, this seafood lasagna uses a Bechamel sauce. Feel free to use whatever seafood you have on hand, adding up to a total of two cups.
1/2 cup (1 stick) butter
1/2 cup AP unbleached flour
1/2 tsp. salt
2-3 cloves garlic, crushed or minced
2 cups milk
2 cups chicken broth
1/4 tsp. pepper
1 tsp. dried basil
2 cups mozzarella cheese, shredded
1/2 cup green onions, chopped
15 whole wheat lasagna noodles, pre-cooked for 5 minutes
1 cup ricotta cheese
2/3 cup cooked shrimp
2/3 cup cooked scallops
2/3 cup crabmeat
1/3 cup dry white wine
1/2 cup grated parmesan cheese
Heat butter in a large saucepan over low heat until melted. Add garlic. Stir in flour and salt. Cook,stirring constantly until bubbly. Remove from heat. Stir in milk, broth and white wine. Return to stove and heat to boiling, stirring constantly. Boil for 1 minute. Add mozzarella cheese,onions, basil and pepper. Cook over low heat until cheese is melted, stirring constantly.
Spread about 1 1/2 cups of the sauce in an un-greased 9X13 pan. Top with lasagna noodles, overlapping as needed. Spread the ricotta cheese over the noodles. Spread with another 1 1/2 cups of sauce and then top with another 5 lasagna noodles. Spread seafood over this layer and top with another 1 1/2 cups of sauce. Cover with the last 5 lasagna noodles and top with all of the remaining sauce. Top with 1/2 cup grated parmesan cheese.
Bake, uncovered at 350F for 35 – 45 minutes or until the noodles are tender. Let stand for 15 minutes before cutting.
Recipe adapted from recipesource.com