Tuesday, November 23, 2010

Seafood Lasagna

1 cup chicken broth

1 pound bay scallops

1 pound shrimp

8 oz crabmeat

white pepper to taste

1/2 cup butter

1/2 cup flour

1 1/2 cup milk

salt to taste

1 cup heavy whipping cream

Parmesan cheese

9 lasagna noodles, cooked and drained



In a large skillet add broth and bring to a boil.  Add the scallops, shrimp, crab and pepper.  Return to boil.  Reduce heat; simmer for about 4-5 minutes.  Drain, reserving cooking liquid. 


In a saucepan, melt 1/2 cup butter; stir in flour until smooth.  combine milk and reserved cooking liquid; gradually add to the saucepan.  Add salt and pepper.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from heat; stir in cream and 1/2 cup Parmesan cheese.  Stir 3/4 cup white sauce into seafood mixture. 


Spread 1/2 cup white sauce in a greased 13x9x2 baking dish.  Top with three noodles.


Spread with half seafood mixture and 1 1/4 cup sauce.


Repeat layers.  Top with remaining noodles, sauce and Parmesan.


Bake; uncovered at 350 for 35-40 minutes or until golden brown.  Let stand for 15 minutes before cutting. 


Or don’t wait and pile it on your plate like a blob!  If you are willing to try a non-traditional lasagna, I think you will like it.  My boyfriend wasn’t crazy about it.  I think he didn’t like the combo of seafood and lasagna, but I thought it was yummy!  Fattening, but yummy!


Add some peas and it’s health food!  Right?!?!


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