Side Pannel
White Seafood Lasagna
White Seafood Lasagna
- Recipe Submitted by maryjosh on 01/02/2019
Ingredients List
- 9 uncooked lasagna noodles
- 1 tablespoon butter
- 1 pound uncooked shrimp (31 to 40 per pound), peeled and deveined
- 1 pound bay scallops
- 5 garlic cloves, minced
- 1/4 cup white wine
- 1 tablespoon lemon juice
- 1 pound fresh crabmeat
- CHEESE SAUCE:
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 3 cups 2% milk
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Dash ground nutmeg
- RICOTTA MIXTURE:
- 1 carton (15 ounces) part-skim ricotta cheese
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup seasoned bread crumbs
- 1 large egg, lightly beaten
- TOPPING:
- 1 cup shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Minced fresh parsley
Directions
Preheat oven to 350°. Cook lasagna noodles according to package directions; drain.
Meanwhile, in a large skillet, heat butter over medium heat. Add shrimp and scallops in batches; cook 2-4 minutes or until shrimp turn pink and 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 remaining cheese sauce ingredients. In a large bowl, combine ricotta mixture ingredients; stir in 1 cup cheese sauce.
Spread 1/2 cup cheese sauce into a greased 13x9-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, uncovered, 40-50 minutes or until bubbly and top is golden brown. Let stand 10 minutes before serving. Sprinkle with parsley.
Meanwhile, in a large skillet, heat butter over medium heat. Add shrimp and scallops in batches; cook 2-4 minutes or until shrimp turn pink and 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 remaining cheese sauce ingredients. In a large bowl, combine ricotta mixture ingredients; stir in 1 cup cheese sauce.
Spread 1/2 cup cheese sauce into a greased 13x9-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, uncovered, 40-50 minutes or until bubbly and top is golden brown. Let stand 10 minutes before serving. Sprinkle with parsley.
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