SEAFOOD LASAGNA
This Seafood Lasagna is made using shrimp, scallops, crab meat, and clams baked in a rich, creamy bechamel sauce.
Servings: 10 servings
Calories: 472kcal
Ingredients
- 9 lasagna noodles cooked and drained
- 1 pound shrimp, raw peeled and deveined
- 1 pound bay scallops
- 2 cans white lump crab meat, drained may substitute 8 oz imitation crab
- 2 cans minced clams drained, reserving liquid
- 2 tablespoons shallot minced
- 2 tablespoons vegetable oil
- 1/2 cup chicken stock
- 1 bottle 8 oz clam juice
- 1/2 cup butter
- 1 cup all-purpose flour
- 1 1/2 cups milk
- 1 cup heavy whipping cream
- 1/2 cup parmesan cheese divided
- 1/4 teaspoon garlic powder
- pinch cayenne pepper optional
- salt and pepper to taste
Instructions
- Cook lasagna noodles according to package directions. Drain and set aside.
- In a large mixing bowl, add the shrimp, scallops, crab meat, and clams. Combine and set aside.
- In a large saute pan, heat the vegetable oil. Add the shallots and cook for 1-2 minutes until tender but not browned.
- Pour in the chicken stock and bottled clam juice. Bring to a boil. Add the seafood and cook for 3-4 minutes until the shrimp begin to turn pink. Drain reserving the cooking liquid.
- In the same saute pan, melt the butter. Add the flour, whisking continually until the flour is smooth.
- Stir the milk slowly into the reserved cooking liquid. Pour gradually into the flour mixture, whisking continually. Cook for 2-3 minutes until thickened. Add garlic powder, cayenne, salt, and pepper to taste and heat through. If the sauce seems too thick, add the reserved clam juice a little at a time to thin it.
- Remove from the heat and stir in the heavy cream and 1/4 cup parmesan cheese.
- Add 1 cup of the white sauce to the seafood mixture and stir well.
- Butter a 9x13 baking dish. Spread 1/2 cup of the white sauce evenly over the bottom.
- Place 3 lasagna noodles across the bottom of the baking dish side by side so that the bottom is covered.
- Evenly spread 1/2 of the seafood mixture over the noodles.
- Spoon 1 1/3 cups of the white sauce evenly over the seafood.
- Repeat the layers. The last layer of noodles will not have the seafood included. It will just be finished with the white sauce.
- Sprinkle with the remaining parmesan cheese and chopped parsley.
- Bake in a preheated 350-degree oven, uncovered, for 40-45 minutes until lightly browned and bubbly.
- Let rest for 10-15 minutes before serving.
Nutrition
Serving: 10servings | Calories: 472kcal | Carbohydrates: 33g | Protein: 28g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 200mg | Sodium: 946mg | Potassium: 340mg | Fiber: 1g | Sugar: 3g | Vitamin A: 738IU | Vitamin C: 4mg | Calcium: 206mg | Iron: 2mg