Seafood Lasagna

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 3 large eggs 
• 1.5 ounces flour all-purpose
• 0.5 cup parsley fresh divided chopped
• 1 tablespoon thyme leaves fresh chopped
• 6  garlic cloves minced
• 0.5 cup half-and-half 
• 12  no-cook lasagna noodles 
• 3 cups milk 2% reduced-fat
• 0.1 teaspoon nutmeg whole grated
• 2 cups onion thinly sliced
• 8 ounces parmigiano-reggiano cheese divided grated
• 15 ounce carton ricotta cheese fat-free
• 0.3 teaspoon salt 
• 0.8 pound scallops coarsely chopped
• 0.8 pound shrimp deveined peeled coarsely chopped

Equipment

• food processor
• frying pan
• sauce pan
• oven
• knife
• whisk
• baking pan
• measuring cup

Directions

1. Preheat oven to 35
2. Lightly spoon flour into a dry measuring cup; level with a knife.
3. Place a large saucepan over medium heat; add flour to pan. Gradually add milk to pan, stirring constantly with a whisk until smooth; cook 1 minute. Stir in butter, thyme, salt, and pepper; bring to a boil. Cook 5 minutes or until thick, stirring constantly.
4. Remove pan from heat; stir in 1 1/4 cups Parmigiano and nutmeg. Set cheese sauce aside.
5. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
6. Add onion; saut 4 minutes.
7. Add garlic; saut for 1 minute.
8. Remove from heat.
9. Add cream cheese; stir until cheese melts. Stir in half-and-half, 1/4 cup parsley, shrimp, and scallops.
10. Combine eggs and ricotta in a food processor; process until smooth. Stir ricotta mixture into seafood mixture.
11. Spoon 1 cup cheese sauce into bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over sauce; top with half of ricotta mixture. Repeat layers with 4 noodles, remaining half of ricotta mixture, and remaining 4 noodles.
12. Pour remaining cheese sauce over noodles; sprinkle with remaining 3/4 cup Parmigiano.
13. Bake at 350 for 45 minutes or until lightly browned.
14. Sprinkle lasagna with remaining 1/4 cup parsley.
15. Let stand 10 minutes before serving.
16. Wine note: The rich, mellow flavor and creamy, mouth-filling texture of this seafood lasagna demands a white wine that's soft and full on the palate. Chardonnay is a great answer-especially a luscious, full-bodied Italian version like Antinori's Cervaro della Sala 2003 from Umbria ($45). -Karen MacNeil