Seafood Lasagna Recipe
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Contributor: |
Contributor: Ruth Warns Hubbard Smith
Added: Friday, April 22, 2005
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 green onions, chopped
2 tlbs. olive oil
2 tlbs. plus 1/2 cup butter, divided
1/2 cup chicken broth
1 8-0z. bottle clam juice
1# scallops
1# small, raw, cleaned shrimp
1 8-0z. pk. imitation crabmeat, chopped
1# Snapper, cut in small pieces
1/2 tsp. white pepper, divided
1/2 cup flour
1-1/2 cups milk
1/2 tsp. salt
1 cup whipping cream
1 cup shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained
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Directions: |
Directions:Saute onion in oil and 2 tlbs. butter until tender. Stir in broth and clam juice; bring to boil. Add scallops, shrimp, crab, Snapper and 1/4 tsp. pepper. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops and Snapper are firm and opaque. Stir frequently. Drain, reserving liquid. Set seafood mixture aside.
In same skillet melt remaining butter, stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to pan. Add salt and remaining pepper. Bring to boil and cook and stir for 2 minutes until thickened. Remove from heat; stir in cream and 1/2 cup Parmesan cheese. Stir 3/4 cup white sauce into the seafood mixture.
Spread 1/2 cup white sauce in greased 13x9x2" casserole. Top with 3 noodles. Spread half seafood mixturte and 1-1/4 cups white sauce on top of noodles. Repeat layers. Top with remaining nodles, sauce and Parmesan.
Bake, uncovered, at 350 degrees for 35-40 minutes or until golden brown.
Let stand 10-15 minutes before serving. |
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Number Of
Servings: |
Number Of
Servings:12-14 |
Preparation
Time: |
Preparation
Time:1 hour, 30 miutes total time. |
Personal
Notes: |
Personal
Notes: This is an elegant entree. We like to serve it with a spinach salad, sour dough bread and a good white wine.
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