Seafood Lasagna
Ingredients
  • 1 large egg, beaten to blend
  • salt and pepper to taste
  • 12 to 15 lasagna noodles, cooked
  • 1/4 tsp. ground nutmeg
  • 1 tsp. butter
  • 6 tbs. all purpose flour
  • 1/3 cup parmesan cheese, grated
  • 3 cups low fat (1%) milk
  • 2 cups Oikos® Greek Plain Yogurt (or substitute with yogurt cheese)
  • 1 1/2 cups shredded mozzarella
  • 1 1/2 cups shredded gruyere
  • 1 lb. lobster meat (slightly undercooked if possible), coarsely chopped
  • 1 lb. small shrimp (uncooked)
  • 1 lb. small scallops (uncooked)
Directions
  1. Whisk flour in heavy medium saucepan to remove any lumps.
  2. Gradually add 1 cup milk, whisking until smooth.
  3. Add remaining 2 cups milk and nutmeg; whisk over medium heat until mixture thickens and boils, about 10 minutes.
  4. Remove from heat. Whisk in Parmesan, egg and butter.
  5. Season with salt and pepper.
  6. Can be made 1 day ahead, just cover and refrigerate.
  7. Reheat over low heat until heated through before using; do not boil.
  8. Preheat oven to 350. In a mixing bowl combine lobster, shrimp, and scallops together.
  9. In a separate bowl fold together 1 1/4 cup gruyere, 1 1/4 cup mozzarella and yogurt.
  10. In 8 1/2 by 11 inch baking dish, start by coating the bottom of the dish with a thin layer of white sauce, next add a layer of lasagna noodles placing tightly together, cut to fit if necessary.
  11. Spread 1/3 of yogurt and cheese mixture, and sprinkle with 1/3 seafood.
  12. Repeat layers 2 times ending with lasagna noodles.
  13. Finish the top with white sauce and sprinkled with remaining cheese.
  14. Cook for 35 minutes on top of sheet pan in case it bubbles over.