Seafood Lasagna

1/2  cup  butter
2  cloves  garlic, minced, or 1/4 tsp garlic powder 
1/2  cup  flour
2  cups  milk
2  cups  clam juice (use juice drained from clams, plus additional  juice to equal 2 cups)
2-1/2  cups  Mozzarella, grated
6  green onions, chopped
2  Tbs  fresh parsley, chopped
12  lasagna noodles
2  cups  ricotta cheese
1  lb  cooked shrimp (can use more)
2  cans  chopped clams (drain and save liquid)
2  small cans  crab meat, or 1 large refrigerated can (I prefer refrigerated crab*) 
1  lb  frozen scallops, thawed, cut to 1/2” dice 
1-1/2  cups  grated fresh parmesan

Preheat oven to 350°
Lightly (very lightly) sauté fresh garlic in the butter, if using fresh garlic. Whisk in flour, and now add powdered garlic if that is what you are using. Cook to lightly brown the flour. Add milk and the chicken broth/clam juice mixture. Cook, stirring constantly, until thickened and bubbly. Stir
in 1½ cups mozzarella cheese until melted.  In a skillet over medium heat, sauté the scallops just until done, about 2 minutes. In another bowl, combine crab meat, drained clams, sautéed scallops, chopped green onions, and parsley. Cook the noodles al’dente (slightly undercooked).

Spray a 9x13” baking pan with PAM cooking spray. Spread about 1½ cups of the cheese sauce in bottom of pan. Using 4 noodles per layer, begin layering the lasagna as follows: Noodles; then spoon on about 1 cup of ricotta cheese; half of the seafood mixture; place half of the shrimp over this; sprinkle with 1/2 cup grated parmesan cheese; spread another 1½ cups cheese sauce over this, and repeat layers. When you add the second and third layer of noodles, gently press down the mixture in the pan. End up with the last 4 noodles, covered with the remaining cheese sauce.

Sprinkle with about a cup or so, mozzarella cheese, and top with the remaining 1/2 cup parmesan cheese. Bake, uncovered, about 45 - 55 minutes, until the top is lightly browned and bubbly. Remove from oven; cover with foil and let rest at least 15-20 minutes to firm up.

Serve this with my Mixed Green Salad With Orange Raspberry Dressing, and a nice light yeast roll.

*Be sure to pick through crab to remove any bones or cartilage.