Seafood Lasagna

By Addie

This rich satisfying dish, adapted from a recipe given to me by a friend, is my husband's favorite. I usually serve it on his birthday. It's loaded with scallops, shrimp and crab in a creamy sauce. I consider this the "crown jewel" in my repertoire of recipes. —Elena Hansen, Ruidoso, New Mexico

Ingredients

• 1 green onion, finely chopped
• 2 tablespoons canola oil
• 2 tablespoons plus 1/2 cup butter, divided
• 1/2 cup chicken broth
• 1 bottle (8 ounces) clam juice
• 1 pound bay scallops
• 1 pound uncooked small shrimp, peeled and deveined
• 1 package (8 ounces) imitation crabmeat, chopped
• 1/4 teaspoon white pepper, divided
• 1/2 cup all-purpose flour
• 1 1/2 cups milk
• 1/2 teaspoon salt
• 1 cup heavy whipping cream
• 1/2 cup shredded Parmesan cheese, divided
• 9 lasagna noodles, cooked and drained

Preparation

Step 1

In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.

In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture.

Spread 1/2 cup white sauce in a greased 13-in. x 9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese.

Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting. Yield: 12 servings.
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REVIEWS:

Love it, I know you will love it too. Try it!

Thick creamy sauce. Not overly fishy. Great texture. An excellent recipe. EXCELLENT!!!!

This is a wonderful dish to make for a dinner with friends. Everyone has raved about it when I have served it.

This recipe is to die for! I made it twice in one week. The second time I made it for a big family get together, and everyone was asking me for the recipe. I used sea scallops and real crab meat, so it can be pretty pricey to make, but it is worth every single penny! DELICIOUS!

I have made this recipe numerous times since first discovering it last year. I followed other reviewers' suggestions and used coconut oil in place of oil and butter. I also used half and half in place of the heavy cream. I use shrimp, scallops and real crab meat (living in Maryland this is a must!). The recipe is rich but bursting with flavor and is oh so yummy. My husband, our 12 year old and our 7 year old LOVE this. My parents in law and siblings love it as well. If you are seafood lovers, this won't serve 12, maybe 8. I highly recommend this... Great!!!

I had made this for my sons birthday party (during lent),and I had people ask for the recipe.I will be making this again and am so looking forward to it.It is creamy, rich and tastes like something you would get in an expensive restaurant.If your looking for something to serve to guests...this is it!

I didn't care for this one either. As another reviewer noted, it's VERY rich. And, I love seafood, too. I ended up throwing it out. :(

I just didn't like this one:( Too rich and too seafoody, and I love seafood!

We love this recipe and it's become the birthday dinner choice for my daughter year after year.

Made this last night and it was so delicious. Very rich, (butter and cream) will be looking to try and modify to make a tad more "light"-- I also neglected to pay attention to how much it made--so I had a lot left over for a family of 4 with 2 small children...looking forward to enjoying the leftovers!

Made this for a dinner party of 6 and everyone loved it. Will make it again!

This is absolutely delicious, however, no way does it serve 12. We had 6 for dinner and have enough for one person to have leftovers. It is not as high as it shows in the picture. Three layers is just not that high. I didn't add the fake crab and don't think it was missed. I will definitely make it again and pass on the recipe.

My husband and I loved this dinner! Very easy to make. It is definitely a recipe that will be going into my recipe box as only the best go in there.

I've been making this recipe for years but we like it best as seafood enchiladas,I make it as the recipe says then take the seafood out of the sauce put in flour tortillas top with a little shredded mozz. cheese roll up and top with the sauce and shredded parmesan bake in 325 oven til sauce is hot and cheese is melted.

The family really like this one!

I have made this recipe quite a few times and every time is a success. Everybody loves it. As a side note: I also add lobster meat, usually an 8 oz package.

Made this for the second time for my daughter and her family...they loved it!

We thought this was really good! Going to make it for my daughter and son in law....very good!

BEST DINNER EVER!

Incredible! My husband complained that I don't cook for him the same fancy meals I used to and was hoping this would redeem myself! It sure did! I added spinach as suggested by another user, and also a touch of fresh dill (personal preference), and it was just right!

This was an excellent recipe!! This recipe is now my husbands favorite. It was easy to make, but it did take me a little longer than 35 min. to make it. It was worth it though, because it was absolutely delicious. I am going to make this when I have my next dinner party. This is definitely a keeper.

This is the first time I have rated a recipe. That's how awesome this seafood lasagna was. People are asking me for the recipe. Thank you for sharing such a wonderful recipe.

This is the best seafood lasagna that I have ever had, my family loved it! I did add a small amount of garlic powder for a bit more flavor, other than that I followed the recipe as written. Can't wait to make it again! Next time, I might try to lighten it up a bit.

My ds has requested it again this year for his birthday dinner.

Oh, wow! I made this just as something to look forward to on a weeknight - because I was tired of the winter blahs. My whole family loved this and I was told to put it in my special "favorites" book. Thanks so much for sharing!

I made some adjustments, the most important I thought were to make a seafood stock from the shrimp shells to use in lieu of the chicken stock, I use crabmeat rather than sealegs, I prefer the more delicate taste of shallots and 1/3 cup of sherry adds a wonderful depth of flavor to the sauce.

Made this for hubby and me today and we really like it! Ingredients are quite spendy and it is also not a low cal meal. I think it would be a very elegant dish for special occasions with friends and family-a lot for two to eat. I wonder how well it will keep and reheat.

Delicious! Added 1 pkg of frozen chopped spinach, thawed and squeezed dry.