SHRIMP AND SCALLOP LASAGNA

Shrimp and Scallop Lasagna image

Make and share this Shrimp and Scallop Lasagna recipe from Food.com.

Provided by KathyP53

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

12 lasagna noodles (I used the kind you don't have to boil)
3 tablespoons unsalted butter
1 small onion, finely chopped
2 garlic cloves, minced
3 tablespoons all-purpose flour
2 1/2 cups half-and-half
1 cup grated romano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 lb sea scallops
3/4 lb medium shrimp, peeled and deveined
1/2 cup grated parmesan cheese

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.

Nutrition Facts : Calories 406.2, Fat 18.9, SaturatedFat 11.3, Cholesterol 120, Sodium 811.3, Carbohydrate 34.4, Fiber 1.4, Sugar 1.6, Protein 23.9

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