Seafood Lasagna -with yoyomax12
This lasagna is creamy and delicious. Perfect for seafood lovers.
You can of course substitute any kind of seafood in this.
This is the link to the fried tuna stuffed jumbo shells recipe:
Ingredients and instructions for seafood lasagna:
9-10 lasagna noodles
3 tablespoons butter
1 small onion chopped
2 (or more to taste) cloves garlic, minced
3 tablespoons flour
2 1/2 cups half-and-half (or milk or cream)
(+ additional milk if sauce is too thick)
1 cup grated Romano
1/4 teaspoon salt
1/4 teaspoon pepper
1.5 pounds of seafood your choice (sea scallops,shrimp, crab, fish)
2/3 cup of shredded mozzarella divided
2/3 cup grated parmesan divided
(amount of cheese is approximate, you can use more or less to taste)
2/3 cup frozen chopped spinach (thawed and squeezed dry) divided optional.
Preheat the oven to 375 degrees F. Spray a 13 by 9-inch baking pan with vegetable oil cooking spray.
In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.
Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes. Add the garlic and cook about 1 minute more. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink. Turn off the heat.
Add more milk (I added about an extra cup) if the sauce seems too thick.
*NOTE if you are using cooked seafood, you only need to add it to the sauce and stir.
Spoon about 1/4 cup of the sauce from the skillet into the prepared pan. I tried to get mostly liquid for the bottom sauce.
Cover the bottom of the pan with 3 noodles (I used 3 and one third noodles0, placing them side by side. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. Sprinkle with 1/3 cup mozzarella and parmesan cheese. I added some frozen chopped spinach to mine (thawed and squeezed dry).
Layer 3 more noodles, 1/3 of the sauce, and remaining seafood.
Cover with the last 3 noodles and the remaining sauce. (For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.) Top with the remaining parmesan and mozzarella.
Bake for 20 to 25 minutes, uncovered, until bubbly. It is easier to slice if you let it sit for about 10 minutes before cutting into portions.
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