Ingredients:

  • 1 lb dried lasagna noodles (semolina sheets)
  • 1 lb Large shrimp, peeled, deveined, and cut into 1/2-inch chunks
  • 1 lb Bay scallops (or sea scallops cut into quarters)
  • 0.5 lb Fresh lump crab meat, picked for shells
  • 1 tbsp Olive oil
  • 2 cloves Garlic, minced
  • 4 tbsp Unsalted butter
  • 0.5 cup All-purpose flour
  • 2 cups Seafood or clam stock
  • 1.5 cups Whole milk
  • 0.5 tsp Nutmeg, freshly grated
  • 15 oz Part-skim ricotta cheese
  • 4 oz Creamy goat cheese, room temperature
  • 1 cup Freshly grated Parmesan cheese
  • 1.5 cups Shredded part-skim mozzarella
  • 0.25 cup Fresh flat-leaf parsley, chopped
  • 10 oz Frozen spinach, thawed and squeezed bone-dry
  • Salt and white pepper to taste

Instructions:

  1. Boil the lasagna sheets in salted water for 2 minutes less than the package directions until they are flexible but still firm.
  2. Heat olive oil in a pan and toss in the shrimp and scallops for 2 minutes until they just turn opaque and the edges sizzle.
  3. Stir in the minced garlic for 30 seconds until fragrant but not browned. Remove from heat and stir in the crab meat.
  4. In a heavy-bottomed saucepan, melt the butter. Whisk in the flour and cook for 3 minute until it smells slightly nutty.
  5. Gradually whisk in the seafood stock and whole milk, whisking constantly until the sauce thickens and coats the back of a spoon. Simmer until the sauce thickens. Stir in nutmeg, salt, and white pepper.
  6. In a mixing bowl, combine the ricotta, goat cheese, 1/2 cup of Parmesan, chopped parsley, and the squeezed spinach. Mix until smooth.
  7. Spread a thin layer of the cream sauce in a 9x13-inch baking dish. Layer with noodles, the ricotta-spinach mixture, the sautéed shrimp/scallops, lump crab, and a sprinkle of mozzarella.
  8. Repeat the layers, finishing with a layer of noodles topped with the remaining sauce, mozzarella, and the remaining Parmesan cheese.
  9. Bake at 350°F (180°C) for 45 minutes until the cheese is bubbly and the edges are golden brown.