Seafood Lasagna | Chef Lorious
Today we're making Seafood Lasagna. Made with shrimp, crab and scallops....Old Bay sauce, with added chili powder. This dish is perfect for the holidays or any day! Enjoy and tag me if you make it.
Printable recipe here:
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Seafood Lasagna Recipe
SEAFOOD LASAGNA was a total hit in our house. Full of flavor, beautiful, and fool-proof. Layers of noodles, cheese, crab, shrimp, and more! SO DELICIOUS! You might think seafood and cheese don’t mix, but I hope you give this easy seafood recipe a try! This Seafood Lasagna Recipe is a must make for any seafood lover. It’s a total winner that our entire family loves!
INGREDIENTS & INSTRUCTIONS:
INGREDIENTS
2 tablespoons canola oil
2 tablespoons plus ½ cup unsalted butter divided
2 green onions thinly sliced
2 garlic cloves minced
½ cup chicken broth
1 8 oz bottle clam juice (or Chicken Broth)
12 oz. bay scallops; cut in half if desired
1 lb. small shrimp peeled and deveined
1 8 oz package crabmeat, chopped
½ teaspoon freshly ground black pepper divided
½ cup all-purpose flour
2½ cups cup half ‘n half divided into one 1½ cup portion and one 1 cup portion
¼ cup white wine; a semi-dry wine works well do NOT use a sweet wine
½ teaspoon salt
1/8 teaspoon red pepper flakes
½ cup Parmesan cheese shredded, divided into two ¼ cup portions
9 Oven-Ready lasagna noodles
1 cup shredded Italian cheese blend
1 cup shredded Mozzarella cheese
INSTRUCTIONS
Preheat oven to 350 degrees F. Spray a 9x9 inch casserole dish with non-stick cooking spray.
In a large skillet over medium-high heat, heat the oil and 2 tablespoons butter. Sauté the sliced green onion until tender, then add the minced garlic and sauté another 15 seconds.
Add the broth and clam juice, stir and bring to a boil.
Add scallops, shrimp, crab and ¼ teaspoon pepper and bring mixture to a boil. Reduce heat; simmer uncovered, for 5 minutes or until shrimp is pink and scallops are firm and opaque all the way through. Stir the mixture gently while scallops are cooking. Drain, reserving the liquid. Pour seafood mixture in a medium bowl and set it aside until ready to use.
In the same large skillet, melt the remaining ½ cup butter; stir in flour and whisk until smooth. Combine 1½ cups half ‘n half and reserved cooking liquid, then gradually and while whisking, add the liquid to the flour mixture in the skillet. Add salt and the remaining ¼ teaspoon black pepper. Bring the mixture to a boil and cook, while stirring, for 2 minutes or until thickened.
Remove flour mixture from the heat and stir in remaining 1 cup half ‘n half, wine, red pepper flakes, and ¼ cup shredded Parmesan cheese creating a white sauce.
Stir ¾ cup of the white sauce into the seafood mixture.
!To make a 4-layer lasagna:
Spread ½ cup of the white sauce in the prepared dish. Cover with uncooked lasagna noodles then spread with ¼ of the seafood mixture and ¼ of the white sauce. Sprinkle with ¼ shredded Italian Cheese Blend, ¼ Mozzarella and the grated Parmesan. Repeat three more times and top with white sauce and the different cheeses.
Bake at 350F for 40-45 minutes or until golden brown. Allow the lasagna to set 10-15 minutes before cutting.
To serve: Garnish with chopped, fresh parsley.
Enjoy!
FULL RECIPE:
The most AMAZING Seafood Lasagna | Seafood Lasagna Recipe |Cook With Me
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Seafood Lasagna Recipe | 30 Minute Recipe
30-minute Seafood Lasagna Recipe! Say What! Perfectly seasoned shrimp, lobster, and crabmeat. Paired with a decadent bechamel sauce. And topped with a blend of white cheeses. For the ultimate gooey cheesy effect.
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Seafood Lasagna Recipe Details: