Seafood Lasagna

 


Seafood Lasagna

ngredients

12 lasagna noodles

1 cup green onions sliced

2 Tablespoons garlic minced

12 ounces bay scallops or sea scallops, chopped

1 pound raw medium shrimp peeled, deveined, tails removed

8 ounces crab meat shredded

1 cup chicken stock

1 cup clam juice

½ cup seafood stock

½ cup butter

½ Tablespoon garlic salt

½ Tablespoon Old Bay seasoning

½ cup all purpose flour

2 cups half and half

3 cups Colby Jack cheese shredded

3 cups mozzarella cheese shredded

Things You’ll Need

2 13×9 baking dish or lasagna pan

Large heavy bottomed skillet

Vinyl gloves

Before You Begin

We are using Colby Jack and mozzarella cheese. Feel free to mix and match the cheese to suit your taste. Other great options include Gruyere, Fontina cheese, or Monterey Jack. I highly recommend shredding your own cheese from the block. Pre-shredded cheeses contain anti-caking agents such as cellulose which prevent the cheese from melting as well and can also make your sauce grainy in texture.

Store leftovers in an air-tight container kept in the refrigerator for up to 2 days.

Instructions

Preheat oven to 350 F.

Note: We use more than one 13×9 pan in this process. One to soak the noodles, and one to bake the lasagna.

Fill a 13×9 pan with hot tap water. Place lasagna noodles in the water and allow to soak while you prepare the seafood and sauce. You may want to occasionally turn and move the noodles to ensure they are all getting soaked. You will not be cooking the noodles.

Cooking the Seafood

Place a colander over a large bowl or pan.

To a large skillet add green onion, garlic, shrimp, scallops, crab meat, chicken stock, clam juice, and seafood stock. Bring to a boil over medium-high heat. Cook for 3-4 minutes then drain seafood mixture into bowl or pan. Set the drained stock aside for later use*

Place drained seafood onto a baking sheet to cool.

Making the Sauce

To the skillet add butter, garlic salt, Old Bay seasoning, and flour. Stir to combine then add some of the reserved stock from the seafood. You need enough to create a roux, stir adding some stock slowly. You will not use it all. The consistency should have a paste consistency.

Pour half and half into the pan and whisk until smooth and slightly thickened, no chunks should remain. Remove sauce to a cool pan or baking dish. Mixture will thicken as it cools.

Layering the Lasagna

In a 13×9 baking dish, add thickened sauce, enough to cover the bottom of the pan.

Add a layer of soaked lasagna noodles, we used 4.

Spread a layer of sauce over the noodles.

Spread a layer of seafood over the sauce.

Sprinkle with Colby Jack and Mozzarella.

Add a layer of soaked lasagna noodles. Repeat with sauce, seafood, and cheese. Repeat layers one more time, topping with cheese.

Cover with foil. Bake in preheated oven for 25 minutes. Remove foil and cook 20 minutes more. Sauce should be bubbly and cheese should be melted.

 

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