Seafood Lasagna

12 lasagna noodles
1 cup trimmed and halved snow peas
1 cup thinly sliced red bell pepper
1 1/2 cups part-skim ricotta cheese
1/4 cup freshly grated Parmesan cheese
1 egg
1 tbsp butter
2 tsp minced garlic
2 1/2 cups 1% milk
5 tbsp all purpose flour
2 tsp reduced sodium chicken bouillon powder
1/2 tsp each dry mustard and pepper
1/4 tsp salt
3/4 pound (340 g) bay scallops
3/4 pound (340 g) lump crab meat, chopped or bite sized pieces
3/4 cup packed shredded light old cheddar cheese, divided
1/4 cup minced fresh parsley

1.Prepare lasagna noodles according to package directions.  Drain.  Rinse with cold water and drain again.  Set aside.
2. Place snow peas and red peppers in a microwave safe dish with 1/4 cup of water.  Heat on high power for 3 minutes.  Drain and set aside.
3. In a medium bowl, mix together ricotta cheese, parmesan cheese and egg.  Set aside.
4. To make sauce, melt butter in a large pot over medium heat.  Add garlic.  Cook one minute.
5. Whisk together milk and flour until smooth. Add to garlic in pot.  Increase heat to medium-high.  Stir using a whisk.  Cook until mixture is bubbly and has thickened about 7 or 8 minutes.
6.Stir in bullion powder, dry mustard, pepper and salt.  Add scallops.  Cook until scallops are opaque about 5 minutes.  Stir in crab meat, 1/2 cup of cheese, parsley, snow peas and red pepper.  Cook for 1 more minute until cheese is completely melted.  Remove sauce from heat.
7. Spray a 9 x 13 baking dish with cooking spray.  To assemble lasagna, cover bottom of baking dish with 3 noodles.  Pour 1/3 sauce over top.  Layer 3 more noodles over sauce.  Spread all of the ricotta-parmesan mixture over noodles, followed by 1/3 of the sauce.  Top with 3 more noodles, remaining sauce and sprinkle remaining 1/4 cup of cheese over top.
8. Cover with foil and bake at 350 for 40 minutes.  Let stand for 5 minutes before serving.

This is from the Looneyspoons Collection, originally called "Anchors A-weigh Seafood Lasagna".  I have made it as the recipe calls and again when I had some left over lobster to use.  I replaced the scallops with the lobster and kept the crab meat as called for.  It is very rich, one piece goes a long way.  I am sure you could use any variation of seafood that you like in this recipe.