Seafood Lasagna
A succulent white sauce combines with crabmeat and sweet-tasting imitation shrimp in a comforting lasagna.
Ingredients
- 1 pound bay scallops
- 1/2 cup chicken broth
- 2 tablespoons canola oil
- 1 cup all-purpose flour
- 1 bottle (8 ounces) clam juice
- 1/4 teaspoon white pepper, divided
- 1/2 teaspoon salt
- 1 pound uncooked small shrimp, peeled and deveined
- 1-1/2 cups 2% milk
- 2 tablespoons plus 1/2 cup butter, divided
- 1 green onion, finely chopped
- 1 package (8 ounces) imitation crabmeat, chopped
- 1 cup heavy whipping cream
- 1/2 cup shredded Parmesan cheese, divided
- 9 lasagna noodles, cooked and drained
Instructions
First, in a large skillet, sauté the onion in the oil and 2 tablespoons of butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to the boil. Lower the temperature; simmer, uncovered, for 4 to 5 minutes or until the shrimp turns pink and the scallops are firm and opaque, stirring gently. Drain, reserving the cooking liquid; reserve the seafood mixture.
Then, in a large saucepan, melt the rest of the butter; stir in flour until smooth. Mix the milk and the reserved cooking liquid; gradually add to the pan. Add the salt and the remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from fire; stir in cream and 1/4 cup cheese. Stir in 3/4 cup white sauce into the seafood mixture.
Preheat the oven to 350 °. Spread 1/2 cup white sauce in a greased 13 x 9-inch pan. baking dish.
Garnish with three noodles; spread with half the seafood mixture and 1-1 / 4 cups sauce. Repeat the layers. Garnish with the rest of the noodles, sauce and cheese.
Bake, uncovered, 35 to 40 minutes or until golden. Let stand 15 minutes before cutting. Happy Cooking Time.
