Seafood lasagna recipe

Seafood Lasagna recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Seafood lasagna recipe, recipe Rating: 4.4
Number of votes:88 

Ingredients

1	green onion, finely chopped
2 tbsp	vegetable oil
2 tbsp	butter
125 g	butter
125 ml	chicken stock
250 ml	clam juice
500 g	bay scallops
500 g	small shrimp, fresh, peeled and deveined
225	crabmeat imitation, chopped
	sea salt and white pepper
125 g	flour
200 ml	milk
150 g	sour cream
150 g	crème fraîche
200 ml	dry white wine
125 g	freshly grated Parmesan cheese
9 sheet(s)	lasagna noodles, cooked

Instructions

In a large saucepan, heat the oil and 2 tablespoons of butter and sauté the onions until soft. Add the stock and the and clam juice and bring to a boil. Add scallops, shrimp, crabmeat and 1/8 teaspoon of pepper and bring to the boil again. Reduce heat and simmer uncovered for 4-5 minutes or until the shrimp turn pink and the scallops are firm, stirring gently. Strain through a sieve, reserving cooking liquid and set the seafood mixture aside.

In a saucepan, melt the remaining butter, add the flour and stir until smooth. Whisk in milk and the reserved cooking liquid. Cook stirring until the sauce thickens. Remove from heat and stir in cream, white wine and a handful of the Parmesan cheese. Season to taste with salt and pepper. Add 100ml of the white sauce to the seafood mixture and toss gently.

Spread the bottom of a greased baking dish with a little of the sauce. Layer in three of the noodle plates, divide half of the seafood mixture on the pasta and drizzle over some sauce. Repeat the layers until all is used up. Sprinkle the remaining Parmesan cheese on top.

Bake at 180°C for 35-40 minutes or until golden brown.

Preparation time:
ca. 10 min
Cooking / Baking Time:
ca. 55 min
Grade of difficulty:
easy
Calories per portion:
n/a