This recipe has a little bit of history. I got it from my friend Trish at least a year ago (probably more like two), and she raved about how good it was. Unfortunately, my family seems to consist of picky eaters and I was fairly convinced they’d never eat this. So Trish, my wonderful, beautiful, goddess of a friend, Trish, brought me some of this twice when she made it for her family because she knew I lusted after it, but was hesitant on making it for my family. Seriously, that’s a true friend, no? Finally, last month, with my brother living with us, I had hope that there’d be at least one other person in the house who would eat it, so I could justify making it. Totally and completely unexpectedly, it turns out everyone in the house liked it. Yes! Total win all around. Thank you, Trish, I love you.

As a note about this recipe, it’s actually pretty easy to make, so don’t be overwhelmed. It’s not any more difficult than regular lasagna and goes together quicker in some ways, I think.

Ingredients:
1 green onion, finely chopped
2 TBS vegetable oil
2 TBS plus 1/2 cup butter

1/2 cup chicken broth
1 bottle (8oz) Clam juice*

1 lb scallops (I used frozen, defrosted baby scallops)
1 lb Shrimp (I used frozen, defrosted cocktail shrimp)
1 package imitation crab meat, chopped
1/4 tsp pepper, divided
1/2 cup all purpose flour
1 1/2 cups milk
1/2 tsp salt
1 cup whipping cream

1/2 cup shredded Parmesan Cheese, divided
2 cups mozzarella cheese, divided**
9 Lasagna noodles, cooked & drained***

Instructions:
1. In large skillet saute onion in oil and 2 TBS butter until tender.

2. Stir in broth and clam juice, bring to boil. *This is my first change in the recipe. I didn’t use clam juice because I didn’t want to buy it. What I did is substitute an extra 4 oz of chicken broth plus 4 oz of white wine. You could do 8 oz of broth or 8 oz of wine if you wanted. This recipe is forgiving that way.

3. Add the seafood and 1/8 tsp pepper; return to boil.

4. Reduce heat, simmer, uncovered for 4-5 minutes. Drain, reserve cooking liquid, set seafood mixture aside.

5. In a saucepan, melt the remaining butter; stir in flour until smooth.

6. Combine milk and reserved cooking liquid, gradually add to the saucepan.

7. Add salt & remaining pepper. Bring to boil. Cook and stir for 2 mins or until thickened.

8. Remove from the heat, stir in cream and 1/4 cup of Parmesan Cheese. Stir 3/4 cup of the white sauce in to the seafood mixture.

9. Spread 1/2 cup white sauce on the bottom of a greased 13in x 9in x 2in baking dish. Top with 3 noodles, spread half of the seafood and some sauce. **the original recipe doesn’t call for mozzarella but Trish mentioned she used it, so I guessed and decided to put it in both the layers and on top. I sprinkled about 1/4 cup of mozzarella on each layer.

10. Repeat layers. I ended with about a cup of sauce on top, but you could end with noodles. Top with remaining Parmesan cheese and 1 cup of mozzarella (more if you like it)

11. Bake uncovered at 350 for 35-49 mins. Let stand 15 minutes before cutting. No seriously. Let it stand or you will have a big ol’ mess on your hands. It needs to set for 15 minutes (especially if you add the mozzarella) so it doesn’t fall apart too much.

***Trish said she has since tried no boil noodles and they work. I didn’t mind using the cooked lasagna noodles, cooked to just al dente, but I’m also not a fan of the taste of the no boil noodles.

You could easily halve this recipe and make it in a smaller, 9×9 pan, if you’re cooking for just a couple people because a whole pan does make a lot. However, I must say I think I liked it even better reheated the next day.

I’m also pretty sure I used Parmesan in the layers, just a little, but I can’t remember. I think cheese is something that you can always add more of with lasagna!

One thing I was thinking, while I was making this, was that the creamy seafood sauce would make a great filling/topping for a seafood burrito. There was this Mexican restaurant growing up that made the most delicious seafood burrito with a white sauce. I’ve never found anyplace since that makes them, but I think the seafood sauce for this lasagna would be fantastic for that (and yes, I will try that eventually).

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