Seafood Lasagna

"I've searched high and low for a rich creamy seafood lasagna with no cottage cheese. This is it. I love this recipe. It's a little time consuming, but oh so worth it."
 
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Ready In:
1hr 10mins
Ingredients:
11
Yields:
1 pan
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 375 degrees.
  • In a saucepan, melt 1 tablespoon of the butter, sauté the garlic until transparent - do not brown or burn.
  • Add the shrimp, and toss over high heat for 1-2 minutes.
  • Add green onions and parsley, stir and continue cooking till shrimp lose their transparency.
  • Remove from heat and set aside.
  • Melt 2 tablespoons butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown about 2 minutes.
  • Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil.
  • Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
  • When sauce is ready, stir in the wine, blend thoroughly and remove the sauce from the heat.
  • Spread about a third of the sauce over the bottom of an 8 x 10 or round pie pan.
  • Sprinkle 1/2 the cheese mixture Fontina/mozzarella over the sauce.
  • Scatter about half the shellfish evenly over the cheese.
  • Cover with half the lasagna sheets. Repeat the layers finishing with the last sheets of lasagna.
  • Cover with the remaining sauce and Parmesan.
  • The layers, from the bottom:Sauce,Cheese,Seafood,Lasagna,Sauce,Cheese,Seafood,Lasagna,Sauce,Parmesan.
  • BAKE for 30-40 minutes or until the topping is golden brown (keep and eye on it, you don't want the top to burn).
  • Let stand for about 10 minutes before serving.

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