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1.
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In a large saute pan over medium heat, add a light film of canola oil spray.
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When hot, add the shrimp, cod, and crabmeat with juices.
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Stir fry the mixture for a few minutes until shrimp turns pink and the cod gets flaky.
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Add the spinach, and stir until wilted then add the mascarpone.
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Mix well until combined, then remove from heat.
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Set aside.
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2.
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In a medium saucepan over medium heat, melt the butter.
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Then add the flour, whisk a minute or two, then add the milk while whisking.
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Continue to stir well, while adding the tomato and basil feta.
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Stir over low heat until melted then remove from heat.
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3.
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Preheat the oven to 350 F. Spray the bottom of an 8 x 8 square pan with canola oil.
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(The noodles will expand while cooking.)
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Layer 3 lasagna noodles into the bottom of the pan, slightly overlapping them on the bottom.
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Spread half of the seafood mixture on top of the noodles.
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Spread a hand full of the shredded fontina on top.
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Then, spread a third of the feta cheese sauce on top.
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4.
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Spread 3 more noodles on top.
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5.
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Spread the other half of the seafood, then a hand full of the fontina, then a third of the feta cheese sauce.
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6.
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Spread 3 more noodles down.
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7.
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Top with the remaining feta cheese sauce.
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Reserve a handful of the shredded fontina.
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8.
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Cover with aluminum foil, then bake 40-50 minutes, or until the noodles feel done.
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9.
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Remove from the oven, then sprinkle with the remaining shredded fontina cheese.
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Let it rest for 15 minutes before cutting.
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A pizza cutter works great!
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Garnish with crushed red pepper and parsley for a pretty presentation.
