Who wants to work for their lobster dinner when you can enjoy lobster along with other seafood favorites in this remarkably delicious dish?
| 1 | large egg (beaten to blend) | |
| 1 | box | lasagna noodles (cooked) |
| 1⁄4 | tsp | ground nutmeg |
| 1 | tsp | butter |
| 6 | tbsp | all-purpose flour |
| 1⁄3 | c | Parmesan cheese (grated) |
| 3 | c | Stonyfield Organic 1% Milk |
| 2 | c | Stonyfield Organic Low Fat Plain Greek Yogurt (or substitute with yogurt cheese) |
| 1 1⁄2 | c | shredded mozzarella |
| 1 1⁄2 | c | shredded Gruyere |
| 1 | lb | lobster meat (slightly undercooked if possible (coarsely chopped) |
| 1 | lb | small shrimp (uncooked) |
| 1 | lb | small scallops (uncooked) |
| Salt and pepper to taste |
Whisk flour in heavy medium saucepan to remove any lumps.
Gradually add 1 cup milk, whisking until smooth.
Add remaining 2 cups milk and nutmeg; whisk over medium heat until mixture thickens and boils, about 10 minutes.
Remove from heat.
Whisk in Parmesan, egg and butter.
Season with salt and pepper.
Can be made 1 day ahead, just cover and refrigerate.
Reheat over low heat until heated through before using; do not boil.
Preheat oven to 350°.
In a mixing bowl combine lobster, shrimp, and scallops together In a separate bowl fold together 1 1/4 cup gruyere, 1 1/4 cup mozzarella and yogurt.
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.
Spread 1/3 of yogurt and cheese mixture, and sprinkle with 1/3 seafood.
Repeat layers 2 times ending with lasagna noodles.
Finish the top with white sauce and sprinkled with remaining cheese.
Cook for 35 minutes on top of sheet pan in case it bubbles over.