Seafood Lasagna
I've made this on several occasions, with rave reviews and always someone asking for the recipe. Uses whipping cream instead of cottage cheese,with the result of a wonderful, creamy sauce. You can use any seafood to your preference. From the Taste of Home magazine.
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INGREDIENTS
Nutrition- 1⁄4
- 2tablespoons vegetable oil
- 2
- 1⁄2
- 1⁄2cup chicken broth
- 1(8 ounce) bottle clam juice
- 1lb bay scallop
- 1
- 1(8 ounce) package imitation crabmeat (or real if preferred)
- 1⁄4
- 1⁄2cup flour
- 1 1⁄2cups milk
- 1cup whipping cream
- 1⁄2
- 9lasagna 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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