3 1/2 cups Furmano's Petite Diced Tomatoes with Green Chilies
1 7/8 cups Furmano's Tomato Puree
8 ounces Small Shrimp, Peeled, De-veined & Diced
8 ounces Sea Scallops, Shucked & Diced
1 teaspoon Dried Oregano
2 cups Whole Milk
2 tablespoons Flour
2 cups Ricotta Cheese
1 teaspoon Salt
1/2 teaspoon Pepper
2 cups Mexican Cheese Blend, Shredded
1/2 cup Parmesan Cheese, Grated
Preparation
Prepare lasagna noodles according to package directions, drain well.
While lasagna is cooking, warm the olive oil in a large, non-stick saucepan over high heat. Add the onion, red pepper and garlic and saute for 4 minutes.
Stir in the Furmano's Petite Diced Tomatoes with Green Chilies and Furmano's Tomato Puree, then reduce heat to low and simmer 15 minutes, stirring often.
Stir in the shrimp, scallops and oregano and simmer 1 minute.
In a small bowl, whisk together 1/4 cup milk and the flour.
In a large saucepan, heat the remaining milk until it steams.
Whisk the flour mixture into the milk saucepan and continue to cook, whisking constantly, until the milk simmers and thickens.
Remove from heat and whisk in the ricotta cheese, salt and pepper.
Heat the oven to 375 degrees.
Spray a 9"x13" baking dish with non-stick cooking spray.
To assemble the lasagna, spread 1 cup of the cheese sauce on the bottom of the baking dish. Cover with 4 pieces of lasagna.
Spoon on half of the tomato sauce and then 1/3 of the remaining white sauce. Sprinkle with 1 cup Mexican cheese blend.
Top with another 4 pieces lasagna. Spoon on the rest of the tomato sauce, another 1/3 of the white sauce and sprinkle with remaining 1/2 cup Mexican cheese.
Cover with the last 4 pieces of lasagna. Spread the remaining white sauce on top and sprinkle with parmesan cheese.
Bake uncovered for 40-45 minutes, until brown and bubbling.
