Who wants to work for their lobster dinner when you can enjoy lobster along with other seafood favorites in this remarkably delicious dish. Seafood Lasagna Go to recipes By Stonyfield Healthy FoodWho wants to work for their lobster dinner when you can enjoy lobster along with other seafood favorites in this remarkably delicious dish. Ready In: 1 hr 10 mins Level: Easy Prep: 20 mins Cook: 50 mins Yields: 8 Servings Print RecipeIngredients1 large egg (beaten to blend)1 box lasagna noodles (no bake)1/4 t ground nutmeg1 t butter6 T all-purpose flour1/3 c Parmesan cheese (grated)3 c Stonyfield Organic 1% Milk2 c Stonyfield Organic Whole Milk Greek Plain Yogurt1 1/2 c shredded mozzarella1 1/2 c shredded Gruyere1 lb lobster meat (slightly undercooked if possible (coarsely chopped)1 lb small shrimp (uncooked)1 lb small scallops (uncooked) Salt and pepper to tastedirectionsStep 1Whisk flour in heavy medium saucepan to remove any lumps.Step 2Gradually add 1 cup milk, whisking until smooth.Step 3Add remaining 2 cups milk and nutmeg; whisk over medium heat until mixture thickens and boils, about 10 minutes.Step 4Remove from heat.Step 5Whisk in Parmesan, egg and butter.Step 6Season with salt and pepper.Step 7Can be made 1 day ahead, just cover and refrigerate.Step 8Reheat over low heat until heated through before using; do not boil.Step 9Preheat oven to 350°.Step 10In 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.Step 11In 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.Step 12Spread 1/3 of yogurt and cheese mixture, and sprinkle with 1/3 seafood.Step 13Repeat layers 2 times ending with lasagna noodles.Step 14Finish the top with white sauce and sprinkled with remaining cheese.Step 15Cook for 35 minutes on top of sheet pan in case it bubbles over.
