Seafood Lasagna – Pasta
Title: Seafood Lasagna
Cook time: 1 hour
Level: Easy
Serving: 10
Ingredients:
9 lasagna noodles, cooked and drained
1 green onion, finely chopped
2 tablespoons vegetable oil
2 tablespoons plus 1/2 cup butter, divided
1/2 cup chicken broth
1 bottle clam juice
1 pound bay scallops
1 pound uncooked small shrimp, peeled and deveined
1 package imitation crabmeat, chopped
1/4 teaspoon white pepper, divided
1/2 cup all-purpose flour
1-1/2 cups milk
1/2 teaspoon salt
1 cup whipping cream
1/2 cup shredded Parmesan cheese, divided
Directions:
In a large skillet, cook onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain reserving cooking liquid; set aside.
In a saucepan, melt the lasting butter; blend in flour until smooth. Combine milk and reserved cooking liquid; slowly add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in cream and 1/4 cup Parmesan cheese. Stir 3/4 cup white sauce into the seafood mixture.
Spread 1/2 cup white sauce in a greased 13-in. x 9-in. x 2-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 Parmesan.
Bake uncovered, at 350 F for 35 minutes or until golden brown. Let stand for 10 minutes before cutting.
Personal Suggestion: This rich gratifying dish is a very good option for a birthday dinner, when you want to serve another kind of lasagna to your guests. A good complement for this recipe could be a green salad and a cup of white wine.
