Seafood Lasagna
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 374.7
- Total Fat: 18.6 g
- Cholesterol: 113.5 mg
- Sodium: 658.4 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 1.5 g
- Protein: 26.8 g
View full nutritional breakdown of Seafood Lasagna calories by ingredient
Introduction
I found this recipe and played around with it. I may change a few more things in it later depending on the taste. I found this recipe and played around with it. I may change a few more things in it later depending on the taste.Number of Servings: 12
Ingredients
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1 green onion, finely chopped
2tbs canola oil
2tbs + 1/2c Butter
1/2c low sodium chicken broth
8oz Clam juice
1lb Bay scallops
1lb small shrimp
8oz imitation crab meat
2c corn, frozen
1/4tsp white pepper
1/2c Flour
1 1/2 c 1% Milk
1c Evaporated Milk
5oz parm cheese or 1/2c
9 lasagna noodles, cooked and drained
Directions
Makes 12 servings
Saute onion in oil and 2 tbs of butter. Stir in the chicken broth and the clam juice. Bring to a boil. Add the seafood and the corn and 1/8tsp of pepper. Bring to a boil. Reduce and cook for 4-5min. Till the scallops are opaque and frim and the shrimp are pink. Drain, reserving liquid and set seafood aside. In a second saucepan, melt the rest of the butter and add in flour. Combine the liquid and the milk together and gradually add to the flour mixture. add the rest of the pepper. Bring to a boil. Cook and stir 2 minutes or until thickened. Remove from heat. Add the evaporated milk and the 1/4c parmesan. Add 3/4c sauce to seafood. In a greased 13x9 dish, spread 1/2c sauce. Add 3 noodles. Top with 1/2 of seafood mix and 1 1/2c sauce. Repeat layer. Top with last 3 noodles and rest of sauce. Sprinkle with parm.
Bake uncovered at 350 degrees for 35-40 minutes or til golden brown. Let stand 15minutes then serve.
Number of Servings: 12
Recipe submitted by SparkPeople user ANGIEMD.
Saute onion in oil and 2 tbs of butter. Stir in the chicken broth and the clam juice. Bring to a boil. Add the seafood and the corn and 1/8tsp of pepper. Bring to a boil. Reduce and cook for 4-5min. Till the scallops are opaque and frim and the shrimp are pink. Drain, reserving liquid and set seafood aside. In a second saucepan, melt the rest of the butter and add in flour. Combine the liquid and the milk together and gradually add to the flour mixture. add the rest of the pepper. Bring to a boil. Cook and stir 2 minutes or until thickened. Remove from heat. Add the evaporated milk and the 1/4c parmesan. Add 3/4c sauce to seafood. In a greased 13x9 dish, spread 1/2c sauce. Add 3 noodles. Top with 1/2 of seafood mix and 1 1/2c sauce. Repeat layer. Top with last 3 noodles and rest of sauce. Sprinkle with parm.
Bake uncovered at 350 degrees for 35-40 minutes or til golden brown. Let stand 15minutes then serve.
Number of Servings: 12
Recipe submitted by SparkPeople user ANGIEMD.