Seafood Lasagna Recipe
Ingredients:
1 green onion, finely chopped
2 tablespoons canola oil
2 tablespoons + 1/2 cup butter, divided
1/2 cup chicken broth
1 bottle (8 oz) clam juice
1 lb bay scallops
1 lb uncooked shrimp (41-50 per pound), peeled and deveined
1 package (8 oz) imitation crabmeat, chopped
1/4 teaspoon white pepper, divided
1/2 cup all-purpose flour
1 1/2 cups 2% milk
1/2 teaspoon salt
1 cup heavy whipping cream
1/2 cup shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained
Directions:
In a large skillet, sauté the chopped green onion in canola oil and 2 tablespoons of butter until tender.
Stir in the chicken broth and clam juice; bring to a boil. Add the scallops, shrimp, crab, and 1/8 teaspoon of white pepper. Return to a boil, then reduce heat and simmer for 4-5 minutes until the shrimp turn pink and scallops are firm and opaque. Stir gently while cooking. Drain, reserving the cooking liquid, and set the seafood mixture aside.
In a large saucepan, melt the remaining 1/2 cup of butter over medium heat. Stir in the flour until smooth.
Combine the milk and reserved cooking liquid, then gradually add it to the saucepan. Add the salt and remaining white pepper, bringing the mixture to a boil. Cook and stir for about 2 minutes until thickened.
Remove from heat and stir in the heavy cream and 1/4 cup of Parmesan cheese. Stir 3/4 cup of the white sauce into the seafood mixture.
Preheat the oven to 350°F (175°C). Spread 1/2 cup of white sauce in a greased 13x9-inch baking dish. Top with 3 lasagna noodles, then spread half of the seafood mixture over the noodles, followed by 1 1/4 cups of the white sauce. Repeat the layers, ending with the remaining noodles, sauce, and remaining Parmesan cheese.
Bake uncovered for 35-40 minutes, until golden brown. Let the lasagna stand for 15 minutes before cutting.
If desired, top with additional chopped green onions and shredded Parmesan cheese before serving.
Servings: 6-8
#LisaFlavors #SeafoodLasagna #CheesyDelight #ComfortFood #PastaLovers