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Seafood Lasagna

Creamy bechamel sauce and succulent shrimp, oysters and crab combine in a lasagna that's fit for company fare! Originally from a 1982 Houston Home and Garden featuring an all-seafood Italian feast for Christmas Eve.

Ready In:
1hr 5mins
Serves:
Units:

ingredients

directions

  • Cook lasagna according to package directions; drain and place in ice water, set aside.
  • Mix ricotta cheese, parsley, salt, pepper, Tabasco and eggs; set aside.
  • In a medium saucepan, make a light-colored roux with the flour and butter.
  • Add hot milk and half and half.
  • Cook over low heat for 5 minutes, stirring constantly.
  • Grease a 9x13-inch casserole dish.
  • Pat lasagna noodles with paper towels to remove excess moisture.
  • Cover the bottom of the casserole dish with a layer of the lasagna noodles, overlapping noodles and spread with 1/3 of ricotta mixture.
  • Add 1/3 of the grated Parmesan and mozzarella.
  • Sprinkle 1/3 of shrimp, oysters and crab on top of that.
  • Cover with 1/3 of white sauce.
  • Repeat process, ending with a layer of noodles, sauce, seafood and cheeses.
  • Cover with foil and bake at 350° for 40 minutes, or until bubbly hot.
  • Remove foil for the last 10 minutes to lightly brown the top layer of cheese.
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RECIPE MADE WITH LOVE BY

@Leslie in Texas
Contributor
@Leslie in Texas
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"Creamy bechamel sauce and succulent shrimp, oysters and crab combine in a lasagna that's fit for company fare! Originally from a 1982 Houston Home and Garden featuring an all-seafood Italian feast for Christmas Eve."
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  1. Leslie in Texas
    Creamy bechamel sauce and succulent shrimp, oysters and crab combine in a lasagna that's fit for company fare! Originally from a 1982 Houston Home and Garden featuring an all-seafood Italian feast for Christmas Eve.
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