Seafood Lasagna

Seafood Lasagna


     2/3 cup Shrimp, cut into bite size
     2/3 cup Scallops, cut into bite size
     2/3 cup King Crab Meat, cut into bite size
     15 Lasagna Noodles, uncooked
     1/2 cup Butter
     1/2 cup Flour
     1/2 tsp Salt
     2 cloves Garlic, crushed
     2 cup Milk
     2 cup Chicken Broth
     1/4 tsp Pepper
     1 tsp Basil
     2 cup  Mozzarella Cheese, shredded
     1/2 cup  Green Onions, chopped
     1 cup Cottage Cheese, small curd    
     1/3 cup dry White Wine



 3 x 5 | 4 x 6 | FULL PAGE



Heat butter in a large saucepan over low heat until melted. Add garlic. Stir in flour and salt. Cook, stirring constantly until bubbly. Remove from heat. Stir in milk, broth and white wine. Return to stove and heat to boiling, stirring constantly. Boil for 1 minute. Add mozzarella cheese, onions, basil and pepper. Cook over low heat until cheese is melted, stirring constantly. Spread about 1 1/2 cups of the sauce in an ungreased 9" x 13" pan. Top with uncooked lasagna noodles, overlapping as needed. Spread the cottage cheese over the noodles. Spread with another 1 1/2 cups of sauce and then top with another 5 lasagna noodles. Spread seafood over this layer and top with another 1 1/2 cups of sauce. Cover with the last 5 noodles and top with all of the remaining sauce. If desired, top with 1/2 cup grated parmesan cheese. Bake, uncovered at 350F for 35 to 45 minutes or until the noodles are tender. Let stand for 15 minutes before cutting. Yields 8 large seafood lasagna servings.

Recipe Review:

"I made this for a party and everyone wants the recipe. You can prepare it ahead, cover and refrigerate before baking. Then bake it an extra 20 minutes after bringing it to room temp."

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