Seafood Lasagna Recipe
- 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 Daily Chef Uncooked Medium 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
- 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.
- 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.
- 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.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Seafood Lasagna(83)
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This is the best...me and my daughter made it for a "girls night" and it was a big hit. All my friends enjoyed, one even asked for the recipe. There was no leftovers. I did make one alteration, like a few others, I doubled the chicken broth and only used half the clam juice. The wine recomendation helped also.
Delicious, this was a hit with my family. The only substitute I used was good crab instead of imitation. A bit of work but so well worth it!!
I made this at home and liked it so much that I made this for our local volunteer fire company's annual banquet. We served 200 people. We made it the day before and cooked it the next day. It was so good. I received many request for the recipe.
This was a bit of work to make, but well worth it. Scallops are pretty expensive where I live, and the recipe is short on veggies, so I used a 12oz frozen bag of Bird's Eye Marsala mix (mushrooms, onions and garlic) in place of them. It was perfect. My family was scrapping the sauce from their plates with their forks.
A good friend made this lasagna & it's been on my mind since then! It is DELICIOUS! I asked her for the recipe & she sent it (from this website). This lasagna was just delicious. I'd never had a seafood lasagna and it was any & everything I could imagine...seasoned well (she made a few changes to the recipe)! I will be making this delightful dish soon & for company & holidays. :0)
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