Prep 30 mins
Cook 35 mins
Excellent seafood flavor - scallops, shrimp, and crab with just the right amount of creamy sauce. I can never have just one serving of this. I think the clam juice is what gives the sauce such a good flavor. I use precooked shrimp so I don't have to cook them with the scallops at all. I always add extra Parmesan cheese (the real shredded kind, not the powdery grated kind) to the sauce and on top. You can use either white pepper or black pepper.
- 1 green onion, finely chopped, white part included
- 2 tablespoons vegetable oil
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1⁄2 cup chicken broth
- 1 (8 ounce) bottle clam juice
- 1 lb bay scallop
- 1 lb uncooked small shrimp, peeled and deveined
- 1⁄8 teaspoon garlic salt
- 1 (8 ounce) package imitation crabmeat, chunk style
- 1⁄4 teaspoon pepper, divided
- 1⁄2 cup all-purpose flour
- 1 1⁄2 cups milk
- 1⁄2 teaspoon salt
- 1 cup whipping cream
- 1⁄2 cup shredded parmesan cheese, divided
- 9 lasagna noodles, cooked and divided
- In a large skillet, saute onion in oil and 2 tablespoons butter for about a minute.
- Stir in broth and clam juice and bring to a boil.
- Add the uncooked scallops, uncooked shrimp, 1/8 teaspoon pepper, and 1/8 teaspoon garlic salt and return to a boil.
- Reduce heat and simmer uncovered 4-5 minutes until the seafood is cooked, stirring every now and then.
- Drain the mixture, reserving the cooking liquid.
- Mix the drained shrimp and scallops with the imitation crab and set aside.
- In the same skillet as before, melt the remaining butter.
- Stir in flour until smooth.
- Combine milk and reserved cooking liquid and then gradually add to the butter/flour mixture.
- Add salt and remaining pepper.
- Bring to a boil and then cook and stir for 2 minutes or until thickened.
- Remove the heat and stir in the whipping cream and 1/4 cup of the Parmesan cheese.
- Stir 3/4 cup of the white sauce into the reserved seafood mixture.
- Spread 1/2 cup white sauce on the bottom of a 13 x 9 x 2-in baking dish.
- Top with three noodles.
- Spread with half the seafood mixture.
- Top with 1 1/4 cups of the sauce.
- Repeat with another noodle, seafood, and sauce layer.
- Top with remaining noodles, sauce, and Parmesan cheese.
- Bake, uncovered, at 350 degrees for 35-40 minutes or until top is golden brown.
- Let stand for 15 minutes before serving.
I've been making this recipe for over a year now. I got it from the Taste of Home website. It's the best seafood lasagna I've ever had. A little time consuming but well worth it however, I wouldn't recommend using precooked shrimp-they tend to get hard during the baking time. This has a wonderful flavor and it's very filling. Thanks for posting it.
Great dinner for a party. <br/>Some simple mods: I substituted 8 oz. refrigerated pasteurized crab claws (will not get "stringy" and good flavor) for the fake crab and Penzy's Seafood bullion for the clam juice and chicken broth (I had "non-meat eaters). I also added a teaspoon of Coleman's dry mustard (I usually use some dry mustard or cayenne in my white sauces) for a bit of zip.
Excellent! I made as posted except I divided between two 9 inch foil pans which reduced sauce amounts--next time I will increase sauce amount by 50% to do that as surface area is much larger. (Unless I find a foil pan that is two noodles across.) Sauce is what makes this recipe special. Froze both casseroles and worked very well.The green onion and garlic are unnoticeable so will increase also for us. Used precooked shrimp meat and imitation crab so skipped boiling them. Thought the clam juice might be slightly noticeable-although did not mind might bother some people. Skeptical--very--that this would serve 12 more like 6. Because I knew the sauce on top would be skimpy due to my math mistake I sprinkled shredded mozzarella on top as we dislike dry crunchy noodles on top. Served with steamed broccoli, biscuits via Quick Mix, salad, and Peppermint Ice Cream (With Peppermint Pieces). Will I make again? Definitely. In fact this will be going into my best of 2014 cook book!