1 large egg, beaten to blend
salt and pepper to taste
12 to 15 lasagna noodles, cooked
1/4 tsp. ground nutmeg
1 tsp. butter
6 tbs. all purpose flour
1/3 cup parmesan cheese, grated
3 cups Stonyfield Farm Lowfat (1%) Organic Milk
2 cups Oikos Plain Greek Yogurt (or substitute with yogurt cheese)
1 1/2 cups shredded mozzarella
1 1/2 cups shredded gruyere
1 lb. lobster meat (slightly undercooked if possible), coarsely chopped
1 lb. small shrimp (uncooked)
1 lb. small scallops (uncooked)
Whisk flour in heavy medium saucepan to remove any lumps. Gradually add 1 cup milk, whisking until smooth. Add remaining 2 cups milk and nutmeg; whisk over medium heat until mixture thickens and boils, about 10 minutes.
Remove from heat. Whisk in Parmesan, egg and butter. Season with salt and pepper. Can be made 1 day ahead, just cover and refrigerate. Reheat over low heat until heated through before using; do not boil. Preheat oven to 350. In a mixing bowl combine lobster, shrimp, and scallops together.
In a separate bowl fold together 1 1/4 cup gruyere, 1 1/4 cup mozzarella and yogurt. In 8 1/2 by 11 inch baking dish, start by coating the bottom of the dish with a thin layer of white sauce, next add a layer of lasagna noodles placing tightly together, cut to fit if necessary. Spread 1/3 of yogurt and cheese mixture, and sprinkle with 1/3 seafood. Repeat layers 2 times ending with lasagna noodles. Finish the top with white sauce and sprinkled with remaining cheese. Cook for 35 minutes on top of sheet pan in case it bubbles over.