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Seafood Lasagna

Seafood Lasagna
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
12 ServingsPrep: 35 min. Bake: 35 min. + standing

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 2% milk
  • 1/2 teaspoon salt
  • 1 cup heavy whipping cream
  • 1/2 cup shredded Parmesan cheese, divided
  • 9 lasagna noodles, cooked and drained

Directions

  • 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
© Taste of Home 2013

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Seafood Lasagna (continued)

Directions (continued)

  • 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.
Nutrition Facts: 1 serving (1 piece) equals 373 calories, 22 g fat (12 g saturated fat), 131 mg cholesterol, 586 mg sodium, 24 g carbohydrate, 1 g fiber, 20 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013