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 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.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Seafood Lasagna(98)
Sort By :
I recently moved and, in the process, lost my treasured copy of Gourmet Magazine with the Seafood Lasagna recipe you refer to above. I remember there was whitefish in the recipe and the wine was reduced along with bones acquired from the fishmonger. I wondered if you still have that recipe. I would love to get it back. Thank you. jb
My husband couldn't stop raving about this dish. I used fresh crab, but everything else was the same. It was work intensive but will make again for a special occasion or large gathering.
I also did some minor changes as I did not have the scallops on hand. I used twice the imitation crab, used 2 cans of crab meat drained. And medium sized tail on shrimp, It was work intensive but it turned out amazing, I will make this again and again!!!!!
This recipe was okay the first time I made it except for the imitation crab meat and the lack of seasoning. The second time I made it I made some changes. I used real crab meat, twice as much as the recipe calls for. I also poached some fresh caught fish, and deboned them and added the fish meat to the recipe. I did not use scallops because I didn't have any. I live on the water and have access to fresh fish, shrimp and crabs so that is what I used. I also added a little garlic and some Cajun seasoning. I doubled the sauce recipe and used a lot more cheese. The second time I made it, it turned out better. I will give the original recipe a three star rating and the recipe after my few changes still just three stars. And , No, I will not make it again. It serms like something is missing. I think it's the ricotta cheese that my seafood lasagna recipe calls for.
I served this recipe with a few changes (lobster instead of crab, added mushrooms, tried to keep down the calories by using 2% milk instead of the whipping cream, & all chicken broth instead of clam juice) to a discerning group of ladies with compliments all around the table. I plan to make this sauce & serve it over pasta or rice next time. The rice should nicely "sop it up".
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Baked Pasta >
- Casseroles >
- Cheese Recipes >
- Dinner Recipes >
- Grand Prize Winning Recipes >
- Lasagna Dinners >
- Lasagna Recipes >
- Pasta & Sauces >
- Pasta Dinners >
- Pasta Recipes >
- Seafood Recipes >