Ingredients

• raw shelled shrimp
• small scallops
• crab meat
• olive oil
• garlic cloves, minced
• lemon juice
• black pepper
• butter
• all-purpose flour
• milk
• cream 15%
• salt
• black pepper
• nutmeg
• lemon zest
• grated parmesan
• lasagna pasta
• grated mozzarella
• grated parmesan
• fresh parsley, chopped

Instructions

1. Preheat oven to 375 °F.
2. Cook the lasagna noodles according to the manufacturer's instructions until slightly firm. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds.
4. Add the scallops and shrimp. Cook for about 2 to 3 minutes, just long enough for the shrimp to start turning opaque.
5. Remove from heat. Add the crab meat, lemon juice, and pepper. Gently mix and set aside.
6. Melt the butter in a saucepan over medium heat. Add the flour and whisk for 1 minute.
7. Gradually incorporate the milk while continuously whisking. Add the cream and continue cooking until the sauce thickens.
8. Add the salt, pepper, nutmeg, lemon zest, and 1/2 cup of Parmesan. Mix until the cheese is melted.
9. Spread a thin layer of sauce at the bottom of a 9 x 13 inch baking dish.
10. Layer 3 lasagna noodles, then spread a third of the sauce, half of the seafood mixture, and about 1/2 cup of mozzarella.
11. Repeat with 3 more noodles, another third of sauce, the remaining seafood, and 1/2 cup of mozzarella.
12. Finish with the last 3 noodles, the remaining sauce, 1 cup of mozzarella, and 1/2 cup of Parmesan.
13. Cover with aluminum foil and bake for 25 minutes.
14. Remove the foil and continue baking for 15 to 20 minutes, until the top is golden and the sauce is bubbling on the sides.
15. Let rest for 10 minutes before garnishing with parsley and cutting into portions
16. Avoid overcooking the seafood in the pan since it will continue to cook in the oven.
17. Wipe the scallops and shrimp thoroughly before cooking to prevent a runny lasagna.