Seafood Lasagna
By TrayH
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
- 8 ounces crabmeat, chopped
- 1/4 teaspoon white pepper, divided
- 1/2 cup all-purpose flour
- 1-1/2 cups 2% milk
- 1/2 teaspoon salt
- 1 cup heavy whipping cream
- 1/2 cup shredded Parmesan cheese, divided
- 9 lasagna noodles, cooked and drained
Details
Adapted from tasteofhome.com
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 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.
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* 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.
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* Preheat oven to 350°.
* Spread 1/2 cup white sauce in a greased 13x9-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 for 35-40 minutes or until golden brown.
* Let stand for 15 minutes before cutting.
Yield: 12 servings.
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Note: Reviews on this are excellent... Many reviewers recommend doubling amount of sauce.
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