Shrimp and Scallop Lasagna

Ingredients

• 12 lasagna noodles
• 3 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 2 1/2 cups half-and-half
• 1 cup freshly grated romano cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper or 1/8 teaspoon white pepper
• 3 tablespoons diced roasted red peppers, drained (optional)
• 1/2 cup small frozen green pea, thawed (optional)
• 3/4 lb sea scallops, halved or quartered
• 3/4 lb medium shrimp, peeled and deveined
• 1/2 cup freshly grated parmesan cheese
• vegetable oil cooking spray
• paprika, garnish (optional)

Directions

1. 1

   Preheat oven to 375°F.

2. 2

   Spray a 13x10" baking dish or aluminum foil pan with vegetable cooking spray.

3. 3

   In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes.

4. 4

   Drain and set aside.

5. 5

   Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes.

6. 6

   Add the garlic and cook about 1 minute more.

7. 7

   Over medium-low heat, stir in the flour witha whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more.

8. 8

   When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well.

9. 9

   Add the roasted red peppers and thawed peas, stir again.

10. 10

    Add the salt and pepper and stir again.

11. 11

    Add the scallops and cook for about 3-4 minutes.

12. 12

    Add the shrimp and cook 1-2 minutes longer or until the shrimp turn pink.

13. 13

    Turn off the heat.

14. 14

    Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan.

15. 15

    Cover the bottom with 4 noodles, placing them side by side.

16. 16

    Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly.

17. 17

    Layer 4 more noodles, 1/3 of the sauce and remaining seafood.

18. 18

    Cover with the last 4 noodles and the remaining sauce.

19. 19

    For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.

20. 20

    Tuck in any edges of the noodles so they're all coated with the sauce.

21. 21

    Top with Parmesan.

22. 22

    Bake for 20-25 minutes, uncovered, until bubbly.

23. 23

    Sprinkle with paprika, if desired.

24. 24

    Allow to sit for 10 minutes before slicing.