Recipe Background
When your pasta cravings are a little luxurious, Coastal Lasagna is like the beautiful and timely lighthouse off in the distance that's calling your tastebuds home to satisfy such a luscious longing. This creamy, cheesy lasagna is swimming with perfectly pink shrimp, tender, plump scallops, and juicy, rich crab meat. It might taste like a figment of your imagination, but you'll be pleased to realize it's oh so real. Take a nice long stroll next to the flowing waves (in your dreams or in reality) and indulge in some Coastal Lasagna.
When your pasta cravings are a little luxurious, Coastal Lasagna is like the beautiful and timely lighthouse off in the distance that's calling your tastebuds home to satisfy such a luscious longing. This creamy, cheesy lasagna is swimming with perfectly pink shrimp, tender, plump scallops, and juicy, rich crab meat. It might taste like a figment of your imagination, but you'll be pleased to realize it's oh so real. Take a nice long stroll next to the flowing waves (in your dreams or in reality) and indulge in some Coastal Lasagna.
Ingredients
- 1 green onion finely chopped
- 2 tablespoons canola oil
- 2 tablespoons plus 1/2 cup butter divided
- 1/2 cup chicken broth
- 1 (8-ounce) bottle clam juice
- 1 pound bay scallops
- 1 pound uncooked small shrimp peeled and deveined
- 1 (8-ounce) package imitation crab meat chopped
- 1/4 teaspoon white pepper divided
- 1/2 cup all-purpose flour
- 1 1/2 cups 2% milk
- 1/2 teaspoon salt
- 1 cup heavy whipping cream
- 1/2 cup parmesan cheese shredded and divided
- 9 lasagna noodles cooked and drained
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish.
- In a large skillet over medium heat, sauté the onion in the oil and 2 tablespoons of the butter until tender.
- Stir the broth and clam juice into the onion mixture.
- Bring the broth mixture to a boil.
- Lower the heat and add the scallops, the shrimp, the crab, and 1/8 teaspoon of the pepper.
- Return the seafood mixture to a boil.
- Lower the heat and simmer, uncovered, stirring gently, until the shrimp turns pink and the scallops are firm and opaque, about 4-5 minutes. The internal temperature of the seafood should reach 145 degrees F.
- Drain the seafood mixture, reserving all of the cooking liquid, and set the seafood mixture aside.
- In a large saucepan, melt the remaining butter.
- Stir the flour into the melted butter until smooth.
- In a small bowl, combine the milk and the reserved seafood cooking liquid.
- Gradually add the milk mixture to the butter and flour mixture.
- Add the salt and the remaining pepper to the milk mixture.
- Bring the milk mixture to a boil, cooking and stirring until it is thickened, about 2 minutes.
- Transfer the milk mixture from the heat and stir in the cream and 1/4 cup of the parmesan cheese.
- Stir 3/4 cup of the cheese sauce into the seafood mixture.
- Spread 1/2 cup of the cheese sauce in the prepared baking dish.
- Layer 3 of the noodles, 1/2 of the seafood mixture, and 1 1/4 cups of the cheese sauce on top of the initial cheese sauce layer in the baking dish.
- Repeat the layers once.
- Top the lasagna with the remaining noodles, the remaining cheese sauce mixture, and the remaining parmesan cheese.
- Bake, uncovered, until golden brown, about 35-40 minutes.
- Let the casserole stand for 15 minutes.
- Serve.
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