Seafood Lasagna

I love seafood and one of the many ways to enjoy it is in seafood lasagna.  I planned on making it for dinner last night but my daughter begged me to please make a Chicken Alfredo and Spinach Lasagna instead (her favorite) so I didn't make this one after all.  She loves anything chicken and Alfredo while I love anything seafood!

This is a recipe from my files from about 13 years ago.  It's creamy and delicious and filled with shrimp, scallops and imitation crab.  When I make this I sometimes pick up a mixed bag of seafood in the frozen food department of the grocery or Sam's Club and use it.  (It's the one that has mussels, squid rings, and octopus in addition to the other seafood.)  In general the mixed bag is fine, but I do find the octopus to sometimes be too chewy.  Use any seafood mixture you wish.  Play with your food.  :)

Seafood Lasagna

1 green onion, chopped fine
2 T oil
2 T butter plus 1/2 c butter
1/2 c chicken broth
1 8 oz. bottle clam juice
1 lb. bay scallops
1 lb. uncooked small shrimp (deveined and peeled)
1 8 oz. pkg. imitation crab meat, chopped
salt and pepper
1/2 c flour
1 1/2 c milk
1 c heavy cream
1/2 c shredded parmesan cheese
9 lasagna noodles, cooked and drained

Saute the onion in a skillet with the oil and 2 T butter.  Stir in broth and clam juice.  Bring to boil and add scallops, shrimp, crab and a little salt and pepper.  Return to a boil.  Reduce heat, simmer, uncovered for about 4 minutes until the shrimp are pink and scallops are opaque.  Drain - but save the liquid.  Set aside.

In a saucepan melt the butter, stir in flour til smooth.  Combine milk and reserved liquid, gradually add to the pan.  Add salt and pepper to taste.  Bring to a boil for 2 minutes, just until thick.  Remove from heat and stir in the cream and 1/4 c of parmesan cheese.  Stir 3/4 of the white sauce into the seafood mixture.

Spread 1/2 c white sauce in the bottom of a greased 13X9 pan.  Top with 3 noodles to cover.  Spread half the seafood mixture over and then 1 1/4 c sauce.  Repeat the layers.  Top with the final pasta layer, sauce and remaining Parmesan.  Bake uncovered at 350 for 35-40 minutes.  Let this stand for 15 minutes before cutting so it will set up nicely.   Print Friendly and PDF