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Nutrition info - Recipes

Seafood Lasagna

You'll definitely make this lasagna again. The sauce is great, and instead of using white wine you can just use a little extra chicken broth. And with fresh seafood is superb!


Seafood Lasagna

Ingredients

For 8 people

  • 1/2 cup(s) butter
  • 1/2 cup(s) flour
  • 1/2 teaspoon(s) salt
  • 2 cloves garlic, crushed
  • 2 cup(s) milk
  • 2 cup(s) chicken broth
  • 1/4 teaspoon(s) pepper
  • 1 tablespoon(s) basil
  • 2 cup(s) mozzarella cheese, shredded
  • 1/2 cup(s) green onions, chopped
  • 15 lasagna noodles,uncooked
  • 1 cup(s) cottage cheese
  • 5 1/4 ounce(s) shrimp, cut bite size, cooked
  • 2/3 cup(s) bay scallops, cooked (bite size)
  • 2/3 cup(s) crabmeat, cut bite size
  • 2 2/3 floz dry white wine

Directions

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 9X13 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 lasagna noodles and top with all of the remaining sauce. If desired, top with 1/2 cup grated Parmesan cheese. Bake, uncovered at 350 degrees for 35 - 45 minutes or until the noodles are tender. Let stand for 15 minutes before cutting.
Ready in 1 hour 10 min prep

Nutrition facts

  • Kcal: 479.59 kcal
  • Fibers (g): 1.66g
  • Sodium (mg): 749.28mg
  • Carbs: 38.7g
  • Fat: 22.99g
  • Saturated fat (g): 12.94g
  • Proteins: 27.79g