This lasagna starts with a layer of cheese and spinach followed by a layer stuffed with yummy seafood followed by another layer of cheese and spinach and of course it is topped of with a layer of golden brown bubbling cheese. The layers of cheese and spinach reminded my of the green pastitsio that I had made a while ago and that made me think of dill and I decided to add some dill to cheese and spinach layer. 

Seafood Lasagna

ingredients

• 1 tablespoon butter
• 1 pound seafood (king crab, shrimp and scallops)
• 1 teaspoon garlic (chopped)
• 1/4 cup white wine (or chicken stock)
• 1 tablespoon lemon juice
• 4 tablespoons butter
• 2 teaspoons garlic (chopped)
• 4 tablespoons flour (rice flour or masa harina for gluten free)
• 3 cups milk
• 1/2 cup parmigiano reggiano (grated)
• salt and pepper to taste
• 1/4 cup dill (chopped)
• 1 (16 ounce) container ricotta cheese
• 1 (10 ounce) package spinach (thawed and drained)
• 1 egg
• 1/2 cup parmigiano reggiano (grated)
• 1 cup mozzarella (grated)
• 1/2 pound lasagna noodles (cooked) (gluten free for gluten free)
• 1/4 cup parmigiano reggiano (grated)
• 1/2 cup mozzarella (grated)

directions

1. Heat the butter in a pan.
2. Add the seafood and saute until cooked, just a few minutes and set the seafood aside.
3. Add the garlic and saute until fragrant, about a minutes.
4. Add the white wine and lemon juice, deglaze the pan, and simmer to reduce by half.
5. Add the seafood and toss to coat.
6. Melt the butter in a large sauce pan.
7. Add the garlic and saute until fragrant, about a minute.
8. Add the flour and stir while cooking for a few minutes.
9. Slowly whisk in the milk and simmer until it thickens.
10. Remove from the heat and mix in the parmigiano reggiano, salt and pepper and dill.
11. Mix the ricotta, spinach, egg, parmigiano reggiano, mozzarella and a cup of the white sauce.
12. Pour 1/4 cup of the white sauce over the bottom of an 8 inch square baking dish.
13. Add a layer of noodles.
14. Add a layer of half of the cheese mixture.
15. Add a layer of noodles.
16. Add a layer of all of the seafood and pour a cup of the white sauce over it.
17. Add a layer of noodles.
18. Add a layer of the remaining cheese mixture.
19. Add a final layer of noodles.
20. Pour 1/2 cup of the white sauce over the noodles and top with the parmigiano reggiano and mozzarella.
21. Bake in a preheated 350F/180C oven until bubbling on the sides and golden brown on top, about 45-60 minutes.

Note: This lasagna has 4 layers of noodles so make sure that you cook the right amount.

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