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.
This is delicious! I cooked the shrimp & scallops in the butter, then after removing them I added the green onion. I Deglazed the pan w/ 1/2 cup of dry sherry. Used all clam juice instead of the chicken broth and added Old Bay & Cajun seasoning. Big hit at the dinner party!!