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Seafood Lasagna I

Seafood Lasagna I

  • Prep

    5 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 10 m
Jeanette

Jeanette

A different twist on lasagna for the seafood lover. Great served with garlic bread.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 653 kcal
  • 33%
  • Fat:
  • 27.1 g
  • 42%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 51.9 g
  • 104%
  • Cholesterol:
  • 227 mg
  • 76%
  • Sodium:
  • 957 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

  1. Cook lasagna noodles in a large pot of boiling salted water until al dente. Drain well.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a medium size saucepan over medium heat melt butter or margarine, stir in flour and let flour brown slightly. Stir in milk, stirring constantly until sauce thickens. Add the parmesan cheese to the sauce and stir well.
  4. In a 9x13 baking pan spread a thin layer of white sauce, followed by a layer of cooked lasagna noodles. Place 1/4 of the shrimp, 1/4 of the crabmeat and 1 cup mozzarella cheese on top of the lasagna noodles. Repeat three times, making four layers. Top the final layer with sauce and remaining mozzarella cheese. Bake for 45 minutes or until top is brown.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

foraging4food
79

foraging4food

6/23/2007

WOW! I made this while on vacation with friends on the Outer Banks. Everyone loved this. I added a few things, which turned it into a mega-lasagna, or The Lasagna That Ate New York. I used a pound of lump crab, bay scallops, and shrimp in separate layers. I also added a layer of ricotta cheese mixed with a couple of beaten eggs. For the sauce I took the water I used to boil the shrimp, added a little white wine, and reduced it to about one cup. I started the sauce with the butter/flour roux, gradually added milk, shrimp reduction, and half-and-half. I also added Old Bay seasoning, paprika, a few dashes of Tabasco, and some basil. Total liquid was approximately five cups, but I was making a big lasagna. I added the grated parmesan to the sauce last. I layered in this order between the pasta: crabmeat, ricotta, scallops, shrimp. The scallops were small so I did not need to pre-cook them. It's important to let this rest 15-20 minutes after removing from the oven so your lasagna squares will hold together when serving. This made a fantastic dinner with garlic bread and a mixed green & romaine salad. Thanks for making everyone happy at the dinner table!

Pasadenso
56

Pasadenso

10/28/2003

I tried this recipe on a crowd of family members for my son's confirmation party (I never do new reicpes on my family they are very picky) They raved about it and all asked for the recipe. I also added 3 tsp. of Old Bay season ( a Maryland thing) to the white sauce and a layer of ricotta cheese (2 cups ricotta cheese, 1 cup shredded mozerrella, 2 tsp. parsley, 1 egg and of course 2 tsp. Old Bay season)in between the seafood layers.....What a hit! Thank you!

MIHAELA
48

MIHAELA

7/26/2003

This recipe is a great idea. I liked the taste, but I added 2 Tbsp. Old Bay to the white sauce, as someone suggested. That was too much, and it made the dish too salty. Next time I'll add only 1 Tbsp. Like any lasagna, it's a time-consuming dish, but it's well worth it.

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