SEAFOOD LASAGNA
I've made this on several occasions, with rave reviews and always someone asking for the recipe. Uses whipping cream instead of cottage cheese,with the result of a wonderful, creamy sauce. You can use any seafood to your preference. From the Taste of Home magazine.
Provided by mtnmel
Categories One Dish Meal
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, sauté onion in oil and 2 Tbs.butter until tender. Stir in broth and clam juice, bring to a boil. Add scallops, shrimp, and crab and 1/8 teaspoons white pepper. Return to boil. Reduce heat, simmer uncovered, for 4-5min or until shrimp turn pink and scallops are firm and opaque-stirring gently. Drain-reserving cooking liquid: set seafood mixture aside.
- In a saucepan, melt remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add remaining pepper. Bring to a boil, cook and stir for 2 min or until thickened. Remove from heat, stir in cream and ¼ cup Parmesan cheese. Stir ¾ cup of white sauce into seafood mixture.
- Spread ½ cup of white sauce in a greased 13 x 9 x 2" baking pan. Top with 3 noodles; spread with ½ of seafood mixture and 1-1/4 cup white sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan cheese.
- Bake, uncovered @ 350 degrees for 35-40 minute or until golden brown. Let stand 15min before serving. Serves 12.
Nutrition Facts : Calories 394.6, Fat 22.9, SaturatedFat 12.6, Cholesterol 150.4, Sodium 560.1, Carbohydrate 24, Fiber 0.8, Sugar 1.1, Protein 22.8
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