Best Creamy Scallop Lasagna Recipes

SHRIMP AND SCALLOP LASAGNA

Steps:

• Preheat the oven to 375 degrees F. Spray a 13 by 10-inch aluminum foil pan with vegetable oil cooking spray.
• In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.
• Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes. Add the garlic and cook about 1 minute more. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink. Turn off the heat.
• Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood. Cover with the last 4 noodles and the remaining sauce. (For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.) Tuck in any edges of the noodles so they're all coated with sauce. Top with the Parmesan.
• Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.

CREAMY SEAFOOD LASAGNA

Steps:

• Heat oven to 350°F. Cook noodles as directed on package.
• Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in flour; cook and stir until bubbly. Gradually stir in half-and-half, broth, sherry, salt and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and set aside.
• In medium bowl, mix egg, Parmesan cheese, ricotta cheese and 1/4 cup parsley; set aside.
• Drain noodles. In ungreased 13x9-inch (3-quart) glass baking dish, spread 3/4 cup of the sauce. Top with 3 noodles. Spread half of the crabmeat and half of the shrimp over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread ricotta mixture over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread with remaining crabmeat, shrimp and sauce. Sprinkle with remaining 1 cup mozzarella cheese.
• Bake 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley.

CREAMY SEAFOOD LASAGNA

Steps:

• Preheat oven to 350. Have a rectangular lasagna pan handy.
• In a saucepan, melt butter and add garlic.
• Stir in flour and cook until smooth.
• Gradually whisk in the milk until smooth.
• Stir in the parmesan cheese and ONLY 1 CUP of the mozzarella. Add dill. Stir until melted, smooth and thickened. SET ASIDE 1 CUP OF THIS SAUCE TO POUR OVER TOP OF FINISHED LASAGNA.
• In a small bowl, beat together ricotta, egg, salt, scallion and spinach (or broccoli).
• In a separate small bowl, toss together the shrimp and scallops.
• Spread a thin layer of the cheese sauce on the bottom of the lasagna pan.
• Place 3 lasagna noodles across the bottom.
• Spread 1/3 of the ricotta/spinach mixture over noodles.
• Sprinkle 1/3 of the shrimp/scallop combo over top.
• Spread 1/3 cheese sauce over that.
• Repeat these layers two more times.
• End with the last 3 lasagna noodles.
• Evenly top with the reserved 1 cup of cheese sauce and the remaining 1 cup of mozzarella cheese.
• Sprinkle chopped dark green parts of scallions over top; if desired.
• Cover with non-stick foil and bake for 45 minutes.
• Uncover and bake for an additional 15 to 20 minutes.
• Remove from oven and let rest for at least 20 minutes before cutting to serve.

SHRIMP AND SCALLOP LASAGNA

Steps:

• Preheat oven to 375°F.
• Spray a 13x10" baking dish or aluminum foil pan with vegetable cooking spray.
• In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes.
• Drain and set aside.
• Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes.
• Add the garlic and cook about 1 minute more.
• Over medium-low heat, stir in the flour witha whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more.
• When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well.
• Add the roasted red peppers and thawed peas, stir again.
• Add the salt and pepper and stir again.
• Add the scallops and cook for about 3-4 minutes.
• Add the shrimp and cook 1-2 minutes longer or until the shrimp turn pink.
• Turn off the heat.
• Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan.
• Cover the bottom with 4 noodles, placing them side by side.
• Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly.
• Layer 4 more noodles, 1/3 of the sauce and remaining seafood.
• Cover with the last 4 noodles and the remaining sauce.
• For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.
• Tuck in any edges of the noodles so they're all coated with the sauce.
• Top with Parmesan.
• Bake for 20-25 minutes, uncovered, until bubbly.
• Sprinkle with paprika, if desired.
• Allow to sit for 10 minutes before slicing.

SHRIMP AND SCALLOP LASAGNA

Steps:

• Preheat oven to 375°F; spray 13X9" pan with vegetable oil cooking spray.
• Melt butter in a large, heavy skillet and cook onion over how heat until very soft, about 5 minutes. Add the garlic and cook about 1 minutes longer. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the Romano cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3-4 minutes, then add the shrimp and cook for 1-2 minutes or just until the shrimp turn pink. Turn off the heat.
• Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with lasagna noodles, placing them side by side. Spoon 1/3 of sauce over the noodles, distributing half of the seafood evenly. Layer with more lasagna noodles, 1/3 of sauce, and remaining seafood. Cover with remaining noodles and the remaining sauce. Don't spoon any seafood on top of the noodles, just use sauce. Tuck in any edges of the noodles so they are all coated with sauce. Top with Parmesan.
• Bake for 25 minutes, uncovered, or until bubbly and browned. Allow to sit for 10 minutes before serving.

SEAFOOD LASAGNA

Steps:

• In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside., In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture., Preheat oven to 350°. Spread 1/2 cup white sauce in a greased 13x9-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 cheese. , Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.