Ingredients
-
1/4
-
2
-
2
-
1/2
-
1/2
-
1
-
1
-
1
-
1
-
1/4
-
1/2
-
1 1/2
-
1
-
1/2
-
9
Directions
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 , I too made this from Taste of Home My hubby considers it one of his all time favorite meals! I never have whipping cream so I almost always use 2 1/2 cups milk Thanks for posting!, Served this dish last night to a group of very discriminating gourmands! They loved it I did substitute large sea scallops for bay scallops and used Alaskan King Crab leg meat which seemed to add an especially decadent touch! Definitely a keeper Linda in Winnipeg
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Steps
|
1
Done
|
In a Large Skillet, Saut 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. |
|
2
Done
|
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 Cup Parmesan Cheese. Stir Cup of White Sauce Into Seafood Mixture. |
|
3
Done
|
Spread Cup of White Sauce in a Greased 13 X 9 X 2 Baking Pan. Top With 3 Noodles; Spread With of Seafood Mixture and 1-1/4 Cup White Sauce. Repeat Layers. Top With Remaining Noodles, Sauce and Parmesan Cheese. |
|
4
Done
|
Bake, Uncovered @ 350 Degrees For 35-40 Minute or Until Golden Brown. Let Stand 15min Before Serving. Serves 12. |
