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Seafood Lasagna

1 hr to make

Seafood

1 lb Bay scallops
1 bottle Clam, juice
1 package Imitation crabmeat
1 lb Shrimp, small

Produce

1 Green onion

Canned Goods

1/2 cup Chicken broth

Pasta & Grains

9 Lasagna noodles, cooked and drained

Baking & Spices

1/2 cup All-purpose flour
1/2 tsp Salt
1/4 tsp White pepper

Oils & Vinegars

2 tbsp Canola oil

Dairy

1 1/2 cups 2% milk
10 tbsp Butter
1 cup Heavy whipping cream
1/2 cup Parmesan cheese
  • Polly Nguyen

    "Seafood Lasagna Recipe Made this for dinner tonight. My boyfriend and brother LOVED it!"

  • Andi Clark

    YUMMY!! Seafood Lasagna Recipe from Taste of Home -- shared by Elena Hansen of Ruidoso, New Mexico

  • Elian Kutch

    Seafood Lasagna Recipe - Could sauté garlic with the green #healthy eating #organic health #health care #better health solutions #health tips

  • Sarah V

    1 (16 ounce) package lasagna noodles 2 (16 ounce) jars Alfredo-style pasta sauce (or you can home make it) 1 pound shrimp, peeled and deveined 1 pound imitation crabmeat, chopped 1 pound bay scallops (optional) 20 ounces ricotta cheese 1 egg black pepper 6 cups shredded Italian cheese blend Broccoli (optional) Preheat the oven to 350 degrees. If you don't have the precooked oven noodles you can cook them for 8-10 minutes then use them. If you already have the precooked oven noodles you can just pop them into your container where you'll be making this and you can layer it all out already. First combine the ricotta cheese, egg and black pepper (just so much that you can see it when you spread it). You put a layer of noodles first then lay out a spread of ricotta cheese, followed by shrimp, scallops and crab (any other type of seafood you wish to have as well). Followed by Alfredo sauce to cover up the seafood then a layer of cheese. Follow these steps until ingredients are used making sure that the Italian cheese is the last thing you do. Bake the lasagna for 45 minutes uncovered and then for another 15 covered (aluminum foil will do).

  • Dianne McKinney

    Seafood Lasagna Recipe - Pasta and Noodle

  • Elizabeth Allen
    Elizabeth Allen • 2 years ago

    May 13, 2012: Alvin made this, with a few changes, for Mothers Day lunch. The verdict on this was split - some really liked it and others did not! He omitted the green onion (for his mom), and used more crab (fresh, not imitation) and shrimp for the scallop portion. Everything else he followed directions. I think it would taste better with onion, pepper, and celery : )

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seafood lasagna-- I would use real crab instead of imitation crab and I would sear the scallops instead of boiling (or maybe I would just use shrimp and no other seafood); not sure about the clam juice, but I would definitely use it the first time I make the recipe to see if I like it (I'm afraid of it tasting "fishy").

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