Prep time: 35 mins | Bake time: 35 mins | Makes: 12 servings
This recipe belongs to my top 10 most priced gem. My favourite lasagna for entertaining guests. This wonderful lasagna is filled with scallops, shrimp, and crab in a luscious creamy sauce. Simply amazing!
Ingredients
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1 green onion, finely chopped
2 tbsp canola oil
2 tbsp plus 1/2 c. butter, divided
1/2 c. chicken broth
1 bottle (8 oz.) clam juice
1 lb. bay scallops
1 lb. uncooked small shrimp, peeled and deveined
1 package (8 oz.) imitation crabmeat, chopped
1/4 tsp white pepper, divided
1 c. all-purpose flour
1-1/2 c. 2% milk
1/2 tsp salt
1 c. heavy whipping cream
1/2 c. shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained
How to make Seafood Lasagna
Step 1: In 2 tbsp butter in a large skillet, saute the onion until tender. Pour in the broth and clam juice. Stir and bring to a boil. Add in the scallops, shrimp, crab, and 1/8 tsp pepper and return to a boil. Decrease the heat and simmer for about 4 to 5 minutes, uncovered until the shrimp is pink and the scallops are firm and opaque while gently stirring. Drain the cooking liquid, reserve, and set aside the seafood mixture.
Step 2: Melt the rest of the butter in a large saucepan. Stir in the flour until smooth. Mix the milk and the reserved cooking liquid, then slowly add this to the saucepan. Season with salt and pepper, then bring the mixture to a boil, cooking and stirring for about 2 minutes until thickened.
Step 3: Take the pan from the heat. Combine the cream and 1/4 cup of cheese, then stir in 3/4 cup of this white sauce into the seafood mixture.
Step 4: Prepare the oven. Preheat it to 350 degrees. Meanwhile, in a greased 13 x 9-inch baking dish, spread half a cup white sauce, add the noodles on top, and spread half of the seafood mixture over, then the 1 1/4 cups sauce. Duplicate the layers. When done, place in the preheated oven and bake for about 35 to 40 minutes until golden brown. Remove from the oven and allow the Seafood Lasagna to rest for at least 15 minutes before slicing.
Nutrition Facts:
1 piece: 386 Calories | 22g Fat (12g saturated fat) | 111mg Cholesterol | 633mg Sodium | 28g Carbohydrate (3g sugars, 1g fibre) | 19g Protein
Ingredients
- 1 green onion, finely chopped
- 2 tbsp canola oil
- 2 tbsp plus 1/2 c. butter, divided
- 1/2 c. chicken broth
- 1 bottle (8 oz.) clam juice
- 1 lb. bay scallops
- 1 lb. uncooked small shrimp, peeled and deveined
- 1 package (8 oz.) imitation crabmeat, chopped
- 1/4 tsp white pepper, divided
- 1 c. all-purpose flour
- 1-1/2 c. 2% milk
- 1/2 tsp salt
- 1 c. heavy whipping cream
- 1/2 c. shredded Parmesan cheese, divided
- 9 lasagna noodles, cooked and drained
Instructions
Step 1: In 2 tbsp butter in a large skillet, saute the onion until tender. Pour in the broth and clam juice. Stir and bring to a boil. Add in the scallops, shrimp, crab, and 1/8 tsp pepper and return to a boil. Decrease the heat and simmer for about 4 to 5 minutes, uncovered until the shrimp is pink and the scallops are firm and opaque while gently stirring. Drain the cooking liquid, reserve, and set aside the seafood mixture.
Step 2: Melt the rest of the butter in a large saucepan. Stir in the flour until smooth. Mix the milk and the reserved cooking liquid, then slowly add this to the saucepan. Season with salt and pepper, then bring the mixture to a boil, cooking and stirring for about 2 minutes until thickened.
Step 3: Take the pan from the heat. Combine the cream and 1/4 cup of cheese, then stir in 3/4 cup of this white sauce into the seafood mixture.
Step 4: Prepare the oven. Preheat it to 350 degrees. Meanwhile, in a greased 13 x 9-inch baking dish, spread half a cup white sauce, add the noodles on top, and spread half of the seafood mixture over, then the 1 1/4 cups sauce. Duplicate the layers. When done, place in the preheated oven and bake for about 35 to 40 minutes until golden brown. Remove from the oven and allow the Seafood Lasagna to rest for at least 15 minutes before slicing.
