Seafood Lasagna
This is a perfect entree all by itself, or you can use it as a side dish to balance out a meat-heavy holiday meal like Thanksgiving. Here, we’ve used shrimp, scallops, crab and clam juice, though you can use any combination you like. Some cooks forego the clam juice and lean more on crab and shrimp than scallops. If. you leave out the clam juice, use more chicken broth. Either way it’s delicious!
9 cooked lasagna noodles
1 pound shrimp (shelled, deveined and cut into small bite size pieces)
1 pound bay scallops
1 pound can crab meat, (drained)
1/2 cup scallion (green tops only) chopped
6 tablespoons flour
1/3 rounded cup grated Parmesan cheese
2 cups shredded mozzarella cheese
2 cups whole milk
1/2 to 1 cup chicken broth
6 tablespoons butter
1 (8 ounce) bottle clam juice
1 tablespoon olive oil
1 large garlic clove
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 350 degrees F.
Cook pasta according to package directions.
Add oil to a medium saucepan on medium heat. Sauté shrimp, scallop, scallion, garlic, and a pinch each of salt and pepper. Cook until the shrimp is pink and scallops are opaque. Drain liquid, if any, and reserve. Transfer seafood to a large bowl. Stir in crab. Set aside.
Add enough chicken broth to the reserved liquid to equal 1 cup. Set aside.
Reduce heat to medium low. Melt butter and whisk in flour until smooth and creamy.
Increase heat to medium high. Add clam juice, chicken broth mixture, 1/2 tsp. salt and 1/4 tsp. pepper whisking until smooth.
Slowly add milk, whisking until thick and bubbly. Remove from heat.
Stir in Parmesan cheese. Season to taste.
Prepare a lasagna dish with cooking spray. Spread a thin layer of sauce on the bottom. Top with 3 lasagna noodles. Add 1/3 of the mozzarella, 1/3 of the seafood mixture, and 1/3 of the remaining sauce.
Repeat the layering starting with the noodles. For the last layer, top with noodles, seafood mixture, sauce, and mozzarella.
Bake, loosely covered with foil for 25 minutes. Uncover and bake for 10-15 minutes.
Turn to broil. Move lasagna to the top shelf and broil until golden brown patches develop, about 1 to 2 minutes.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425
8780 E CR 466
The Villages, FL 32162
352.751.1755