Total time
65 min
Servings
12
Calories
397.1
Category
Dinner & Mains
Indulge in the ultimate comfort food with this rich and creamy Seafood Lasagna, packed with succulent bay scallops, tender shrimp, and imitation crab. Perfect for a special dinner or family gathering, this oven-baked masterpiece combines a luscious homemade sauce with layers of tender pasta and a hint of Parmesan. Ready in under 4 hours, it's a showstopper that serves 12.
Ingredients
Makes 12 servings
- 1 green onion
- 2 butter
- 2 margarine
- 1/2 butter
- 1/2 margarine
- 1 chicken broth
- 1 bay scallop
- 1 small shrimp
- 1/8 pepper
- 1 all-purpose flour
- 1/4 milk
- 1/2 salt
- 1 1/2 parmesan cheese
Method
In a large skillet, saute onion in oil and 2 tablespoons butter for about a minute.
Stir in broth and clam juice and bring to a boil.
Add the uncooked scallops, uncooked shrimp, 1/8 teaspoon pepper, and 1/8 teaspoon garlic salt and return to a boil.
Reduce heat and simmer uncovered 4-5 minutes until the seafood is cooked, stirring every now and then.
Drain the mixture, reserving the cooking liquid.
Mix the drained shrimp and scallops with the imitation crab and set aside.
In the same skillet as before, melt the remaining butter.
Stir in flour until smooth.
Combine milk and reserved cooking liquid and then gradually add to the butter/flour mixture.
Add salt and remaining pepper.
Bring to a boil and then cook and stir for 2 minutes or until thickened.
Remove the heat and stir in the whipping cream and 1/4 cup of the Parmesan cheese.
Stir 3/4 cup of the white sauce into the reserved seafood mixture.
Spread 1/2 cup white sauce on the bottom of a 13 x 9 x 2-in baking dish.
Top with three noodles.
Spread with half the seafood mixture.
Top with 1 1/4 cups of the sauce.
Repeat with another noodle, seafood, and sauce layer.
Top with remaining noodles, sauce, and Parmesan cheese.
Bake, uncovered, at 350 degrees for 35-40 minutes or until top is golden brown.
Let stand for 15 minutes before serving.
Cook's notes
- For the best flavor, use fresh or thawed frozen seafood and pat it dry before cooking.
- Reserve the cooking liquid from the seafood to enhance the sauce—don't skip this step.
- Let the lasagna rest for 10 minutes after baking to set the layers for clean slices.
Frequently asked
Can I use fresh crab instead of imitation crab?
Yes, substitute equal amounts of cooked, flaked fresh crab meat for a more luxurious texture and flavor.
What type of lasagna noodles work best?
No-boil or oven-ready lasagna noodles are ideal. If using traditional noodles, cook them al dente and pat dry before layering.
Can I make this gluten-free?
Absolutely. Use gluten-free lasagna noodles and a gluten-free all-purpose flour blend for the sauce.
How do I prevent the lasagna from being watery?
Drain the seafood mixture well after cooking, and ensure the sauce thickens properly before layering.
