White Sauce Seafood Lasagna
photo by Larawithoutau
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 1⁄2 cup butter
- 1⁄2 cup flour
- 1⁄2 teaspoon salt
- 2 cloves garlic, crushed
- 2 cups milk
- 2 cups chicken broth
- 1⁄4 teaspoon pepper
- 1 tablespoon basil
- 2 cups mozzarella cheese, shredded
- 1⁄2 cup green onion, chopped
- 15 lasagna noodles, UNCOOKED
- 1 cup cottage cheese (small Curd)
- 2⁄3 cup shrimp, cut bite size, Cooked
- 2⁄3 cup bay scallop, Cooked (bite size)
- 2⁄3 cup crabmeat, cut bite size
- 1⁄3 cup dry white wine
directions
- 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~F for 35 - 45 minutes or until the noodles are tender.
- Let stand for 15 minutes before cutting.
- Hope you love this as much as we do!!!
Questions & Replies
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Can I make it aND freeze it?
Reviews
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Unlike the review above, the recipe is written as it should be cooked. UNCOOKED NOODLES. Keep the liquids the same. Although, substitute the white wine with dry cooking sherry. Use 2 6oz cans of lump crab meat and 1 pound of shrimp.(measured uncooked and unpeeled). Directly above the cottage cheese add 1 1/2 cups of frozen chopped spinach. Add 1 cup of mozz. cheese and a sprinkle of parm. cheese to the top. 45 min. 6 star!!!!!!!!!!!!!!!!!! -
Made this for company and it was a big hit. Note: I COOKED the lasagna noodles al dente, added a sprinkling of grated mozzarella and parmesan cheeses on the top to give it a nice golden crust. The sauce was a little too runny. Next time, I will use a little less milk in the sauce. The sauce was kind of messy - I got it all over the kitchen! - but boy was it delicious. -
Wonderful!!! Just wonderful!! This was a huge hit w/ my seafood loving family! It took more than 10 min prep (at least for me), but it was still very simple and so worth it! It probably only took longer for me b/c I had to cook the scallops and shrimp first. I'd been nervous about the no cook noodles, as I've always cooked my lasagna noodles - but it worked out just fine - the noodles were perfect... so if you're nervous, like I was, about this, just trust... I did use some that stated "no boil" on the box. Couldn't tell a difference b/t them and the ones I'd usually use/boil. I did just a few alterations: 1) I added just a bit of lemon juice to the butter in the initial stages of the white sauce. 2) I used half and half instead of milk, b/c I had some I needed to use up. 3) I added about 2 handfuls of fresh spinach to the sauce - I used the food processor to chop up the basil and spinach together 4) I threw in some sweet red pepper, to add a bit of color. 5) I split the cottage cheese and the seafood into two middle layers... used the same amounts, but just did two layers the same, so it was: pan, sauce, noodles, cottage cheese, seafood, sauce, then noodles, cottage cheese, seafood, sauce again, then noodles, sauce and finish. I guess that means I had a few extra noodles in there, but it was still just one box of noodles. 6) I topped it w/ parm cheese and two smallish diced tomatoes to add color. When done, I added more cut up basil to the top. This was truly extraordinary. I served it w/ fresh, home made dinner rolls and sugar snap peas sauteed w/ julienne cut carrots and a sweet orange pepper - this added nice color to the plate. Highly recommended!!
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it was the best meal I have ever made -
Can I make it aND freeze it?
see 11 more reviews
Tweaks
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My mom and dad were coming to dinner and I wanted to make something special for the occasion. I used regular scallops instead of bay scallops along with crab and shrimp. We just loved this! The lasagna was creamy and rich and very flavorful! The seafood is a different take on the old classic lasagna and this is right up there with the best! -
This recipe is incredible! I made it tonight and it is so good. I'll definitely make this lasagna again. I made some changes to the recipe. Instead of using white wine, I added another 1/4 cup of chicken broth. I used real crabmeat fresh from the crab and I mixed it in with the sauce. I used fresh shrimp as well. I mixed 1/4 of the shrimp in with the sauce as well. I skipped out on the scallops and substituted more shrimp. I used 1 1/2 cups of half & half instead of two cups of milk. It made the sauce more stable and not so runny. I also used a mix mozzarella and parmesan cheese to put in the sauce. It was wonderful and very easy to make. -
I'm a pretty picky cook...maybe I judge my own concoctions too harshly. Giving this 4 stars is pretty substantial for me. I used regular lasagna noodles because I didn't have any of the 'no boil' ones... I opted to not boil these and see if they worked because there was a 'no boil' recipe on the box. I let the lasagna cook for 45 minutes and the noodles were still just a bit on the not so cooked side, but after letting them sit out for about 15 minutes as recommended, they were perfect! The sauce was great, instead of using white wine or cooking sherry, I just used a little extra chicken broth. I put quite a bit more seafood than was called for, and it tastes wonderful. I used Old Bay seasoning and garlic salt instead of garlic cloves, salt, basil, and pepper. It just depends on what you like. I was a little nervous when I did the butter and flour together because it was almost a paste at first, but it works out just like promised. To the person who put this recipe up - thank you so much! I will definitely make it again.
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I made this lasagna for my daughter's birthday since she loves seafood as well as Italian food. It was the perfect choice because this recipe got rave reviews from every member of my family who happily mopped up the last drop of sauce from their plate. I made the recipe almost exactly as written, except replaced the scallops with more shrimp. Despite my fears, the noodles softened during baking and the top browned perfectly. A great recipe we will enjoy again and again.
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Unlike the review above, the recipe is written as it should be cooked. UNCOOKED NOODLES. Keep the liquids the same. Although, substitute the white wine with dry cooking sherry. Use 2 6oz cans of lump crab meat and 1 pound of shrimp.(measured uncooked and unpeeled). Directly above the cottage cheese add 1 1/2 cups of frozen chopped spinach. Add 1 cup of mozz. cheese and a sprinkle of parm. cheese to the top. 45 min. 6 star!!!!!!!!!!!!!!!!!!
