Seafood lasagna recipe
Seafood Lasagna recipeThis article was published by: Matthew
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|1||green onion, finely chopped|
|2 tbsp||vegetable oil|
|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|
|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|
InstructionsIn 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.
ca. 10 min
Cooking / Baking Time:
ca. 55 min
Grade of difficulty:
Calories per portion:
Reference: Seafood lasagna recipe
Recipe type: xarchivex
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