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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


  • 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

2 of 2

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.
  • 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.
Nutritional 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.