Seafood Lasagna

"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."
 
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photo by WiGal photo by WiGal
photo by WiGal
Ready In:
1hr 5mins
Ingredients:
17
Serves:
12
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ingredients

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directions

  • 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.

Questions & Replies

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  1. sarah.e.polsinell
    Hello; Can this be stored in the fridge 2 days prior? Does it freeze well? Thanks!
     
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Reviews

  1. msjill111
    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.
     
  2. MLZ_9927605
    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.
     
  3. Sylvia S.
    Wonderful recipe. So good! My subs were fish stock for clam juice. Used real crab meat. Didn't have enough milk so used cream -- a lot of cream! Perhaps that's why I loved it so much. Very rich and yummy. Will definitely make again!
     
  4. Kelley52
    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!!
     
  5. Marion M.
    This will be my “go to” dish for sure.
     
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Tweaks

  1. Kelley52
    This is delicious! I cooked the shrimp and 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 and Cajun seasoning. Big hit at the dinner party!!
     
  2. a happy homemaker
    This is excellent! I did substitute additional clam juice for the chicken broth. I also used large shrimp cut in half and sea scallops instead of bay.
     

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