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
   (146)
RATING DISTRIBUTION
5 Star
 (132)
4 Star
 (9)
3 Star
 (2)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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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."

MY REVIEW
Reviewed Jun. 7, 2014

"This was sooo good! I made it using frozen shrimp and scallops, both defrosted. Wonderful taste. Rich and creamy. Will definitely make it again."

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