This seafood version of lasagna is going to taste much lighter and brighter, as it is seasoned only with salt, pepper and a little bit of onion. This lets the real stars of the show, the trio of seafood, stand under the spotlight at center stage. So make sure you have the freshest seafood you can find to guarantee a delicate and pleasing taste.

Also, this seafood lasagna is not going to sit as heavily in your stomach and leave you in a stupor, like the other lasagna has been known to do. The sauce is lighter, the meat is lighter and there is barely any cheese. The result is delicious!

 

INGREDIENTS

1 green onion, finely chopped

2 tablespoons canola oil

2 tablespoons plus ½ cup butter, divided

½ cup chicken broth

1 bottle (8 ounces) clam juice

1 pound bay scallops

1 pound uncooked small shrimp, peeled and deveined

1 package (8 ounces) imitation crabmeat, chopped

¼ teaspoon white pepper, divided

½ cup all-purpose flour

1½ cups 2% milk

½ teaspoon salt

1 cup heavy whipping cream

½ cup shredded Parmesan cheese, divided

9 lasagna noodles, cooked and drained

INSTRUCTIONS

In a large skillet, sauté onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil.  Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.

To make the white sauce:  In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream and ¼ cup cheese.  Stir ¾ cup white sauce into the seafood mixture. Set aside.

Preheat oven to 350°. Spread ½ cup white sauce in a greased 9×13-inch baking dish. Top with three noodles; spread with half of the seafood mixture and 1¼ cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese.

Bake, uncovered, for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.

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Quick Tip:  To get the best result when making the white sauce, cook the flour for a minute or two, stirring constantly to avoid browning or burning. The purpose of this is to cook away the flour taste so that, when the sauce is finished, it will taste like the ingredients you add to it, and not like eating a spoonful of raw flour. Then slowly whisk in your liquids.

Recipe courtesy of Taste of Home, image courtesy of pinterest.com