Seafood Lasagna

Several of my friends have asked me to post this recipe for Seafood Lasagna. So here it is.

9 uncooked whole wheat lasagna noodles
1 cup of chopped bok choi (original recipe called for 1 cup trimmed and halved snow peas)
1 cup thinly sliced red bell pepper (or orange or yellow or combination)
1-1/2 cups part-skim ricotta cheese
1/4 cup freshly grated Parmesan cheese
2 tbsp. fresh chopped chives
1 egg
1 tbsp. butter
2 tsps. Minced garlic
2-1/2 cups 1% milk
6 tbs. all purpose flour
2 tsp. hot pepper sauce (optional)
2 tsps. reduced sodium chicken bouillon cubes
1/2 tsp. dry mustard
1/2 tsp freshly ground black pepper
1/4 tsp. salt. (optional)
3/4 lb. bay scallops
3/4 cup lump crabmeat, chopped and broken into bite-sized pieces (I used 3 - 120 g cans Cloverleaf crabmeat incl. liquid)
3/4 cup packed light old or sharp cheddar cheese (3 oz./85 g), divided
1/4 cup minced fresh parsley

Put bok choi or snow peas and peppers into microwave safe dish with little water and cook on high 3 minutes. Drain and set aside.

In a bowl, mix together ricotta cheese, Parmesan cheese, egg, and chives. Set aside.

For Sauce:
Melt butter in large pot over medium heat. Add garlic and cook 1 minute. Combine flour, milk and hot sauce (if using) until smooth. Add to flour/garlic increasing heat to medium-high and whisk until thick , around 6 to 7 minutes. Stir in bouillon powder, dry mustard, pepper and salt. Add scallops and cook until opaque, about 5 minutes. Stir in crabmeat with liquid (if using canned), 1/2 cup cheddar, parsley, bok choi and peppers. Cook until cheese is melted and sauce has thickened up again. Take sauce off heat.

Spray a 9 x 13" baking dish with cooking spray. Spread about 1 cup of sauce on bottom of dish. Top with 3 uncooked noodles. Pour 1/3 sauce on top. Layer 3 more noodles. Spread all ricotta mixture over noodles, follow with 1/3 sauce, with last 3 noodles and rest of sauce. Sprinkle remaining 1/4 cup cheese on top.

Cover with foil. Bake at 350F for 40 minutes. Let stand 5 minutes before serving. Delicious!

Makes 8 servings. Per serving - if using fresh lump fresh crab - 365 calories, 9.8 g total fat, 1 g protein, 37 g carbohydrates, 3 g fibre, 102 g cholesterol, 516 g sodium.