Thursday, April 18, 2013

Seafood Lasagna


Seafood Lasagna, red baking dish, checkered yellow and orange place mat.

Some food just screams special occasion. The luxurious and decadent seafood lasagna is one of them. The occasion I made this particular one for is truly special: it’s a “welcome back” dinner for my little brother who had just returned from a 9-month tour oversees. He has just flown in from across the country for a visit. I’m so glad to see him and relieved that he is back safe and sound! 

This entrée is a the first of many gluttonous meals and snacks I will be partaking in the next four days. I have been planning for this event. For the past week and a half, I have been extra diligent with eating light and using that thing I love to hate, the elliptical. And now the time has come. Watch out! This gal is ready to eat! 

But enough about me. Let’s get back to the star of the show. Here is a quick rundown.

Heat the oil in a medium saucepan.  Sauté the scallop, shrimp, garlic, and scallion. Season with salt and pepper. Reserve liquid and combine with enough chicken broth to make 1 cup. Transfer seafood mixture to a large bowl and add the crab.  
 
mixture of scallop and shrimp lasagna filling in a bowl



Make a roux by adding butter and flour to the pan. Whisk in clam juice and chicken broth mixture, followed by salt and pepper and milk until thicken. Next, add grated parmesan cheese.




Now start layering.




Bake until golden brown. 




Seafood Lasagna:

9 cooked lasagna noodles (al dente)
1 lb. shrimp, cut into small bite size pieces
1 lb. scallop, cut into small bite size pieces
1 lb. can crab meat, (drained)
1/2 cup scallion (green tops only) chopped
1/2 cup flour
1/3 rounded cup grated parmesan cheese
1 1/2 cup shredded mozzarella cheese
2 cups whole milk
1/2 to 1 cup chicken broth
8 oz. (1 stick) butter
1 (8 oz.) bottle clam juice
1 tbsp. olive oil
1 large garlic clove
1/2 tsp. salt
1/4 tsp. pepper

Bread crumb topping:
Combine 1/4 cup bread crumbs and 2 tbsp. grated parmesan cheese

Preheat oven to 350 degrees F.

Add oil to a medium saucepan on medium heat.  Sauté shrimp, scallop, scallion, garlic, and a pinch each of salt and pepper. Cook until the shrimp is pink and scallops are opaque. Drain liquid, if any, and reserve. Transfer seafood to a large bowl. Stir in crab. Set aside.

Add enough chicken broth to the reserved liquid to equal 1 cup. Set aside.

Reduce heat to medium low.  Melt butter and whisk in flour until smooth and creamy. Increase heat medium to medium high. Add clam juice, chicken broth mixture, 1/2 tsp. salt and 1/4 tsp. pepper whisking until smooth. Slowly add milk, whisking until thick and bubbly. Remove from heat. Stir in parmesan cheese.

Prepare a lasagna dish with cooking spray. Spread the 2/3 cup of sauce on the bottom. Top with 3 lasagna noodles. Add 1/3 of the mozzarella, 1/3 of the seafood mixture, and 1/3 of the remaining sauce. Repeat the layering starting with the noodles.  For the last layer, top with noodles, seafood mixture, sauce, and mozzarella. Finish with the bread crumb mixture.

Bake, loosely covered with foil for 20 minutes. Uncover and bake for 15-20 minutes or until the top is golden brown.


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2 comments:

  1. What's up, just wanted to mention, I enjoyed this post. It was funny. Keep on posting!

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    ReplyDelete
  2. This lasagna looks so rich and yummy.

    ReplyDelete