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Friday, May 24, 2013
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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!
At a glance
Main Ingredient
Cooking Method
Difficulty
Course/Dish
Makes
8 servings
Ingredients
1/2 cup butter
1/2 cup flour
1/2 tsp. salt
2 cloves garlic, crushed
2 cups milk
2 cups chicken broth
1/4 tsp. pepper
1 tbsp. basil
2 cups mozzarella cheese, shredded
1/2 cup green onions, chopped
15 lasagna noodles, uncooked
1 cup cottage cheese
2/3 cup shrimp, cut bite size, cooked
2/3 cup bay scallops, Cooked (bite size)
2/3 cup crabmeat, cut bite size
1/3 cup dry white wine
Methods/steps
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.
Additional Tips
Ready in 1 hour
10 min prep
