Seafood Lasagna Recipe
Seafood Lasagna Recipe photo by Taste of Home

Seafood Lasagna Recipe

Publisher Photo
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
TOTAL TIME: Prep: 35 min. Bake: 35 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 35 min. Bake: 35 min. + standing
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture.
  4. 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.
  5. Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting. Yield: 12 servings.
Originally published as Seafood Lasagna in Taste of Home February/March 2002, p25

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Seafood Lasagna

AVERAGE RATING
   (147)
RATING DISTRIBUTION
5 Star
 (133)
4 Star
 (9)
3 Star
 (2)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Nov. 14, 2014

"Very good recipe. I had made it on Christmas Day. Used real crab meat. It is one of those special occasion recipes."

MY REVIEW
Reviewed Oct. 18, 2014

"This is a truly delicious lasagna. The leftovers taste amazing too. I will definitely make this again. Next time I won't precook the seafood. The shrimps were slightly overcooked in mine. Still, I can't complain. This recipe is a keeper!"

MY REVIEW
Reviewed Oct. 12, 2014

"Don't try this on kids' activity night! This dish is time-consuming but oh-so worth it! "Imitation" crabmeat???? I don't think so! I use 3, 6-oz. cans lump crabmeat. I also use half & half instead of whipping cream, which is what I do for all recipes calling for whipping cream. Other than those 2 changes (minor), the recipe is excellent as written."

MY REVIEW
Reviewed Jun. 16, 2014

"I made this for Father's Day! It was delicious. It had the perfect combination of seafood. I used real crab meat."

MY REVIEW
Reviewed Jun. 14, 2014

"Its is a very good recipe. However, I find using too much real crab meat will give it an overwhelming taste. That's most likely why they suggest imitation crab meat."

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