Total Time
1hr 5mins
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.

Ingredients Nutrition

Directions

  1. In a large skillet, saute onion in oil and 2 tablespoons butter for about a minute.
  2. Stir in broth and clam juice and bring to a boil.
  3. Add the uncooked scallops, uncooked shrimp, 1/8 teaspoon pepper, and 1/8 teaspoon garlic salt and return to a boil.
  4. Reduce heat and simmer uncovered 4-5 minutes until the seafood is cooked, stirring every now and then.
  5. Drain the mixture, reserving the cooking liquid.
  6. Mix the drained shrimp and scallops with the imitation crab and set aside.
  7. In the same skillet as before, melt the remaining butter.
  8. Stir in flour until smooth.
  9. Combine milk and reserved cooking liquid and then gradually add to the butter/flour mixture.
  10. Add salt and remaining pepper.
  11. Bring to a boil and then cook and stir for 2 minutes or until thickened.
  12. Remove the heat and stir in the whipping cream and 1/4 cup of the Parmesan cheese.
  13. Stir 3/4 cup of the white sauce into the reserved seafood mixture.
  14. Spread 1/2 cup white sauce on the bottom of a 13 x 9 x 2-in baking dish.
  15. Top with three noodles.
  16. Spread with half the seafood mixture.
  17. Top with 1 1/4 cups of the sauce.
  18. Repeat with another noodle, seafood, and sauce layer.
  19. Top with remaining noodles, sauce, and Parmesan cheese.
  20. Bake, uncovered, at 350 degrees for 35-40 minutes or until top is golden brown.
  21. Let stand for 15 minutes before serving.

Reviews

(9)
Most Helpful

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.

msjill111 September 08, 2007

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.

MLZ_9927605 February 27, 2014

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!!

Kelley52 December 27, 2015

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