"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Seafood Lasagna Recipe

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This recipe for Seafood Lasagna, by , is from Mack - Eastman, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Mack


1 green onion , finely chopped
2 T. vegetable oil
2 T. plus 1/2 cup butter or margarine, divided
1/2 c. chicken broth
1 bottle (8oz.) clam juice
1 lb. bay scallops
1 lb. uncooked small shrimp, peeled and deveined
1 8 oz. package imitation crab meat, chopped
1/4 t. white pepper, divided
1/2 c. flour
1 1/2 c. milk
1/2 t. salt
1 c. whipping cream
1/2 c. shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained

In a large skillet, saute onion in oil and 2 T. butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp and crab and 1/8 t. pepper; return to boil. Reduce heat and simmer, uncovered, for 4 to 5 minutes or until shrimp and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set aside seafood mixture.
In a saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat and stir in cream and Parmesan cheese. Stir 3/4 c. white sauce into seafood mixture. Spread 1/2 c. white sauce in a greased 13 x 9 x 2 inch baking dish. Top with 3 noodles, spread with 1/2 of the seafood mixture and 1 1/4 c. white sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan. Bake, uncovered, at 350 for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.

Number Of Servings:
Number Of Servings:
12 servings




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