Seafood Lasagna

Cook lasagna noodles according to package directions and set aside.

In a large sauté pan over medium heat, melt the butter and add the onion, carrots, and garlic. Sauté for 5 minutes. Stir in the flour and mix well. Slowly add the milk – one cup at a time – whisking until it begins to thicken. Add the nutmeg, salt, pepper, and sherry, whisking to combine. Stir in the bay scallops and cook for 3 to 4 minutes. Add the shrimp and cook for 1 to 2 minutes (until pink). If adding crab, add one can of lump crab meat or use the meat from a couple of crab legs. Remove pan from heat and gently stir in the Parmesan cheese.

Preheat oven to 350 degrees F.

Butter a 9 X 11 casserole dish. Start with a layer of lasagna noodles, top with almost half of the seafood mixture, and then add a layer of spinach. Repeat with another layer of noodles, seafood mixture (reserving a little sauce for the top) and the spinach. Finish with a top layer of noodles, the remaining sauce and mozzarella cheese.

Bake in oven for 20 to 30 minutes until the top is beginning to brown. Remove from oven and let it rest for 20 minutes.