- 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
- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Seafood Lasagna
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"Delicious! My sauce was a little bit runny after it baked. I'll be sure to thicken it a bit more next time. But this recipe is definitely a keeper!"
"My family thought this was the best dish ever! There were no leftovers and I think if I'd doubled it, they would have still eaten all of it!"
"Time consuming to make slightly expensive to afford, but Oooh sooo good. Every time I make this. I have to double the recipe. Can be frozen and baked later. Does not seem to effect the taste or texture. I love that it is 100 % from scratch. To who ever come up with this recipe "Well Done"."
"This is the best....a real family favorite. If you love seafood and pasta you'll love this!"
"Best seafood lasagna I've made to date in all categories - taste, texture, and presentation. Relatively easy, felt good going together. I substituted 1/2 lb of fresh crabmeat for the imitation crab. My foodie dinner guests thought it was one of the best they have ever tasted. Note that it is very rich and easily serves 12. When making for just ourselves, I think I'll cut this into 15 pieces."