Feast of the 7 Fishes Lasagna

Enhanced by tender seafood, layered in cheese and kissed with a creamy white sauce, this Lasagna is a perfect addition to any great Christmas Eve celebration!

• 1 box lasagna sheets
• 1 tablespoon butter
• 1 pound shrimp
• 1 pound crab meat
• 1 pound bay scallops
• 5 cloves of garlic minced
• 1/4 cup white wine
• 1 tablespoon lemon juice
• 4 tablespoons butter
• 4 tablespoons flour
• 3 cups milk
• Pinch of nutmeg
• 1 cup Parmesan cheese (grated)
• salt and pepper to taste
• 1 (16 ounce) container ricotta cheese
• 1 (10 ounce) package spinach (thawed and drained)
• 1 egg
• 2 cups mozzarella (grated)
• 1/2 cup Italian bread crumbs

Lay the lasagna sheets in a large baking dish and pour boiling water over them. Let the sheets rest in the warm bath.
Heat the butter in a pan. Add the seafood and sauté until cooked, just a few minutes and set the seafood aside.
Add the garlic and sauté over med heat. Do not burn. Add the white wine and lemon juice, deglaze the pan, and simmer to reduce by half.
Add the seafood and toss to coat.
Melt the butter in a large sauce pan. Add the garlic and sauté until tender, about a minute. Add the flour and stir while cooking for a few minutes.
Slowly whisk in the milk and simmer until it thickens. Remove from the heat and mix 1/2 cup Parmesan cheese, 1 cup mozzarella, salt and pepper and nutmeg.
Mix the ricotta, spinach, bread crumbs, egg, 1/2 cup Parmesan cheese, 1 cup mozzarella and a cup of the white sauce.
Pour 1/4 cup of the white sauce over the bottom of an 8 inch square baking dish. Add a layer of sheets. Add a layer of half of the ricotta cheese mixture and half of the seafood, pour a cup of the white sauce over it.
Add a layer of sheets. Add a layer of half of the seafood and pour a 1/2 cup of the white sauce over it.
Add a layer of sheets. Add a layer of the remaining cheese mixture.
Pour 1/2 cup of the white sauce over it. Add a final layer of sheets. Pour the rest of the white sauce over it and top with the Parmesan cheese mozzarella, salt, pepper and nutmeg.
Bake in a preheated 350F oven until bubbling on the sides and golden brown on top, about 45-60 minutes.

Source:

http://www.cookingwithnonna.com/italian-cuisine/feast-of-the-7-fishes-lasagna.html