Seafood Lasagna

Recipe by mtnmel
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 55mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 14
    cup green onion (chopped)
  • 2
    tablespoons vegetable oil
  • 2
    tablespoons butter (or margarine)
  • 12
    cup butter (or margarine)
  • 12
  • 1
    (8 ounce) bottle clam juice
  • 1
    lb shrimp, small, uncooked (peeled & deveined)
  • 1
    (8 ounce) package imitation crabmeat (or real if preferred)
  • 14
    teaspoon white pepper (divided)
  • 12
    cup flour
  • 1 12
    cups milk
  • 1
    cup whipping cream
  • 12
    cup parmesan cheese, shredded (divided)
  • 9
    lasagna noodles, cooked, drained
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DIRECTIONS

  • In a large skillet, sauté onion in oil and 2 Tbs.butter until tender. Stir in broth and clam juice, bring to a boil. Add scallops, shrimp, and crab and 1/8 teaspoons white pepper. Return to boil. Reduce heat, simmer uncovered, for 4-5min or until shrimp turn pink and scallops are firm and opaque-stirring gently. Drain-reserving cooking liquid: set seafood mixture aside.
  • In a saucepan, melt remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add remaining pepper. Bring to a boil, cook and stir for 2 min or until thickened. Remove from heat, stir in cream and ¼ cup Parmesan cheese. Stir ¾ cup of white sauce into seafood mixture.
  • Spread ½ cup of white sauce in a greased 13 x 9 x 2” baking pan. Top with 3 noodles; spread with ½ of seafood mixture and 1-1/4 cup white sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan cheese.
  • Bake, uncovered @ 350 degrees for 35-40 minute or until golden brown. Let stand 15min before serving. Serves 12.
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