Tuesday, January 3, 2017

Seafood Lasagna


I love seafood, especially shrimp, scallops and crab. So when I saw this recipe, I knew I had to try it. It took me a few years, I will admit. I was intimidated by the steps and the many ingredients. But that was a lot of worrying about nothing! This lasagna is DELICIOUS! Seafood with a white cheese sauce, spinach, layers of pasta, ricotta, what is not to love? And it's really not that difficult - just pay attention to the steps.


I adapted this from a recipe that filled a 9x13 pan, which I knew would be way too much seafood lasagna to eat for my family; I put it in a 11x7 which was perfect. I didn't cut the sauce down, though, cause I love a saucy lasagna. You may want to adapt it for your preference.

This is certainly special occasion-worthy dish - but don't be shy like I was. Make this soon!

Find more great ideas at Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Full Plate, Foodie Friday, Friday Frenzy.

Seafood Lasagna

6 oven ready lasagna noodles
1 tablespoon butter
12 ounces cooked shrimp
8 ounces bay scallops
5 garlic cloves, minced
2 Tbsp. white wine
2 tsp. lemon juice
8 ounces crabmeat

Cheese Sauce:
1/4 cup butter, cubed
1/4 cup all-purpose flour
3 cups 2% milk
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Dash ground nutmeg

Ricotta Mixture:
8 ounces part-skim ricotta cheese
5 ounces fresh baby spinach, chopped
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg, lightly beaten

Topping:
1/2 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Meanwhile, in a large skillet, heat butter over medium heat. Add scallops; cook 2-4 minutes or until scallops are firm and opaque. Remove from pan.

Add garlic to same pan; cook 1 minute. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Add crab; heat through. Stir in shrimp and scallops.

For cheese sauce, melt butter over medium heat in a large saucepan. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in mozzarella, Parmesan, salt, pepper and nutmeg.

In a large bowl, combine ricotta mixture ingredients; stir in 1 cup cheese sauce.

Spread 1/2 cup cheese sauce into a greased 11x7-in. baking dish. Layer with three noodles, half of the ricotta mixture, half of the seafood mixture and 2/3 cup cheese sauce. Repeat layers. Top with remaining noodles and cheese sauce. Sprinkle with remaining mozzarella cheese and Parmesan cheese.

Bake at 350, uncovered, 40-50 minutes or until bubbly and top is golden brown. Let stand 10 minutes before serving. Sprinkle with parsley. Serves 6-9.

Recipe Source: Adapted from Taste of Home

2 comments:

  1. I enjoyed reading your work. I'll come back for more

    Keep up the good work :) from, Home Buys Plus

    ReplyDelete
  2. Hi Sara,
    Your Seafood Lasagna looks like a very special dish. I can't wait to try this recipe and am pinning it. Thanks so much for sharing this awesome post with us at Full Plate Thursday. Hope you are having a great week and come back to see us real soon!
    Miz Helen

    ReplyDelete

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