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.
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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"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!"
"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."
"I made this for Father's Day! It was delicious. It had the perfect combination of seafood. I used real crab meat."
"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."
"This was sooo good! I made it using frozen shrimp and scallops, both defrosted. Wonderful taste. Rich and creamy. Will definitely make it again."