Seafood Lasagna Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: • 1 green onion, finely chopped • 2 tablespoons canola oil • 2 tablespoons plus 1/2 cup butter, divided • 1/2 cup chicken broth • 1 bottle (8 ounces) clam juice • 1 pound bay scallops • 1 pound uncooked small shrimp, peeled and deveined • 1 package (8 ounces) 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
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Directions: |
Directions:1. In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside. 2. In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. 3. Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture. 4. Preheat oven to 350°. Spread 1/2 cup white sauce in a greased 13x9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese. 5. Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 hour |
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