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Seafood Lasagna with Shrimp, Scallops, and Crab Recipe

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3.9 from 1 review

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Description

This Seafood Lasagna recipe features a creamy white sauce combined with an assortment of fresh seafood including bay scallops, shrimp, and imitation crabmeat. Layered with tender lasagna noodles and baked to a golden perfection, this dish makes for an impressive and flavorful meal that serves 12. The seafood is first simmered in a savory broth with clam juice, then folded into a rich, cheesy sauce before layering and baking.

Ingredients

Seafood Mixture

  • 1 green onion, finely chopped
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1/2 cup chicken broth
  • 1 bottle (8 ounces) clam juice
  • 1 pound bay scallops
  • 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
  • 1 package (8 ounces) imitation crabmeat, chopped
  • 1/8 teaspoon white pepper

White Sauce

  • 1/2 cup all-purpose flour
  • 1 1/2 cups 2% milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/2 cup plus 2 tablespoons butter, divided
  • 1 cup heavy whipping cream
  • 1/2 cup shredded Parmesan cheese, divided

Lasagna

  • 9 lasagna noodles, cooked and drained

Instructions

  1. Cook the seafood: In a large skillet, heat canola oil and 2 tablespoons of butter. Once the butter has melted, add the chopped green onion and cook until tender. Stir in the chicken broth and clam juice and bring to a boil. Add the bay scallops, shrimp, imitation crabmeat, and 1/8 teaspoon white pepper. Return the mixture to a boil, then reduce heat and simmer uncovered until the shrimp turn pink and scallops are opaque and firm, about 4 to 5 minutes. Drain the seafood, reserving the cooking liquid, and set the seafood mixture aside.
  2. Make the white sauce: In a large saucepan, melt the remaining butter (approximately 1/2 cup minus 2 tablespoons). Stir in the flour until smooth. Gradually whisk in the mixture of milk and reserved seafood cooking liquid until fully combined. Add salt and the remaining 1/8 teaspoon white pepper. Bring the sauce to a boil, stirring until thickened, about 2 minutes. Remove from heat and stir in the heavy cream and 1/4 cup of Parmesan cheese. Reserve 3/4 cup of this white sauce to stir into the seafood mixture, keeping the rest for layering.
  3. Combine seafood with sauce: Stir 3/4 cup of the prepared white sauce into the seafood mixture until evenly combined.
  4. Preheat oven: Preheat your oven to 350°F (175°C). Prepare a greased 13×9-inch baking dish.
  5. Assemble the lasagna: Spread 1/2 cup of the white sauce on the bottom of the baking dish. Layer three cooked lasagna noodles on top. Spread half of the seafood mixture over the noodles, followed by 1 1/4 cups of white sauce. Repeat with another three noodles, the remaining seafood mixture, and another 1 1/4 cups of white sauce. Finish by topping with the last three noodles, the remaining white sauce, and sprinkle with the remaining Parmesan cheese.
  6. Bake the lasagna: Bake uncovered for 35 to 40 minutes or until the top is golden brown and bubbly. Remove from oven and let stand for at least 15 minutes before cutting.
  7. Serve: Optionally, garnish with additional chopped green onions and extra shredded Parmesan cheese before serving.

Notes

  • To check if shrimp are cooked, look for a pink color and a curled, C shape.
  • If using real crab instead of imitation crabmeat, avoid cooking it in the broth; add it later to the seafood mixture.
  • For convenience, no-bake lasagna noodles can be substituted for cooked noodles.
  • Letting the baked lasagna rest before cutting helps it set and prevents a watery texture.
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://saraflavors.com/seafood-lasagna-with-shrimp-scallops-and-crab-recipe/