Seafood Lasagna Recipe: Shrimp, Scallops and Bechamel

Ingredients

• 13 lasagna noodles
• 1 lb (500 g) shrimp, 41-50 count, peeled and tails removed
• 1 lb (500 g) small scallops, 80-120 count
• Olive oil
• 1/2 teaspoon (2.5 ml) garlic powder
• 3 cups (750 ml / 320 g) grated Oka Artisan cheese
• 3 cups (750 ml / 320 g) grated smoked Fontina cheese
• 1/2 cup (125 ml) grated Parmesan cheese
• Salt and freshly ground pepper
• 1/3 cup (80 ml) butter
• 1 small yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/3 cup (80 ml) flour
• 2 cups (500 ml) milk
• 2 cups (500 ml) hot chicken broth
• 1 1/2 cups (375 ml) grated Parmesan cheese
• 1/2 tablespoon (7.5 ml) Italian seasoning
• 1/8 teaspoon (0.5 ml) nutmeg