1 garlic clove, minced
1/2 lb. crab, cooked, shred as bite-size pieces
10 ozs. shrimp, cooked (if large shrimp are used, cut into bite-size pieces)
3 T. butter
3 T. flour
1 t. Italian seasoning
1/8 t. pepper
1 c. milk
1 c. chicken broth
1 c. ricotta cheese
2 t. lemon peel
1 T. lemon juice
5 lasagna noodles
3/4 c. shredded parmesan cheese, divided

Heat oven to 375°. Lightly butter the bottom and sides of an 8- or 9-inch baking dish. Set aside. Cook garlic in butter over medium heat, until soft, approximately 1 minute; stir while cooking. Remove from heat and stir in flour, Italian seasoning and pepper, until sauce is smooth. Gradually stir in milk and broth until smooth; heat to boil over medium heat, stirring frequently. Boil and stir 1 minute; remove from heat.

Gently fold cooked shrimp and crab into the sauce. Divide the sauce into fourths; set aside. In a separate bowl, combine ricotta and lemon juice; set aside. Cook noodles per directions on the box; drain and cut each noodle in half.

Spread one-fourth of the cooked sauce in bottom of greased baking dish. Lay three noodle pieces over the sauce and top with 1/2 cup of the ricotta mix, one fourth of the seafood sauce, and 1/4 cup ­parmesan cheese. Repeat, covering noodles with ricotta mixture, sauce and cheese. Top with another 3 noodle pieces and remaining seafood sauce. Cover with foil and bake for 30 minutes. Uncover and top the lasagna with the remaining 1/4 cup parmesan cheese. Bake 10 minutes more to melt cheese. Remove the baked lasagna from the oven, or place it under the broiler, briefly, until lightly brown. Let it rest a few minutes before serving.

Debbie Coombs, Wayland