Seafood Lasagna

Preheat the oven to 350°F. Grease a 9×13-inch baking dish.

Cook the noodles al dente according to package directions. Drain well and set aside.

To make the sauce, melt the butter in a large nonstick skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add flour and cook for 1-2 minutes more.

Combine clam juice and milk and gradually add it to the flour, whisking after each addition. Bring to a boil over medium heat until thickened.

Once thickened, add the cream cheese and continue whisking until smooth. Whisk in Old Bay, onion powder, dill, salt, pepper, and thyme.

Taste, and season with additional salt and pepper if desired. Remove 1½ cups of sauce and set aside for the top and bottom layers.

Add the shrimp, scallops, and cod to the skillet with the remaining sauce and cook over medium-low heat for 5-6 minutes, or just until seafood begins to turn opaque. Remove from the heat and stir in the Parmesan cheese.

Combine the mozzarella and Gruyere cheese. Set aside.

To assemble the lasagna, add ½ cup of the reserved sauce to the bottom of the prepared pan. Top with 3 lasagna noodles, half of the seafood sauce, and ¾ cup of the cheese mixture. Repeat the layers. Top with the final 3 noodles, the remaining reserved 1 cup of sauce, and the remaining cheese.

Bake uncovered 45-55 minutes or until bubbly and golden.

Let rest for 30 minutes before cutting.