White Seafood Lasagna

White Seafood Lasagna Recipe photo by Taste of Home

  • Total Time: Prep: 1 hour Bake: 40 min. + standing
  • Makes: 12 servings

Ingredients

  • 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 until thickened, 1-2 minutes. 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 13×9-in. baking dish. Layer with 3 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 top with 1 cup mozzarella cheese and 1/4 cup 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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SOURCE: Taste of Home

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