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 King Arthur Unbleached 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(100)
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Being a Creole girl from New Orleans, LA., I simple love seafood. I tried this dish but I used real lump crab meat, added the holy trinity (onion, bell pepper and celery), added white cooking wine to the sauce and added a dash of Old Bay seasoning. Chile' my husband still licking his fingers.
Yum!!! Added a tablespoon of brandy to the white sauce and it really brought out the flavor and creaminess. I've also made this where I mixed the white sauce and seafood mix and then poured it into a 9x13 over cheese ravioli - cooked at 350 until bubbly. One of my family's favorites!
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!!!!!
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