Seafood Lover’s Lasagna

Seafood Lover’s Lasagna 1


  • 9 Lasagna noodles cooked and drained
  • 1 Green onion chopped
  • 2 Tbsp + ⅓ C. Butter unsalted
  • 2 Tbsp. Canola oil
  • 8 oz. Bottle clam juice
  • ½ C. Chicken broth
  • 1 lb. Shrimp peeled and deveined with the tails off
  • 1 lb. Bay scallops
  • 8 oz. Imitation crab meat chopped
  • ½ C. All purpose flour
  • 1 ½ C. Milk
  • ¼ tsp. White pepper divided
  • ½ tsp. Salt
  • ½ C. Shredded parmesan cheese
  • 1 C. Heavy whipping cream


  1. Preheat the oven to 350 degrees.
  2. Place the oil and 2 tbsp. Butter in a saucepan over medium-high heat, and saute the green onions for a minute.
  3. Pour in the clam juice and chicken broth.
  4. Add the seafood and ⅛ tsp white pepper, and bring to a boil. Reduce the heat, and simmer until the seafood is cooked through, the shrimp will turn pink. Drain the liquid from the seafood, but reserve it in a bowl for later.
  5. In the saucepan, add the ½ cup of butter and flour. Stir until smooth and the butter is melted.
  6. Mix together the milk and reserved cooking liquid. Slowly whisk it into the saucepan.
  7. Add the rest of the white pepper and the salt to the saucepan.
  8. Bring to a boil, reduce to a simmer until the sauce is thickened.
  9. Remove the saucepan from the heat and stir in the heavy whipping cream along with ½ of the parmesan cheese. Stir to combine.
  10. Place ¾ of a cup of the sauce in the bowl with the cooked seafood.
  11. Spread ½ cup of sauce in the bottom of a well-greased 9×13 baking dish.
  12. Add three cooked lasagna noodles to the top of the sauce in the baking dish.
  13. Spread half of the seafood mixture over the noodles.
  14. Pour 1 ½ cup sauce over the seafood in the baking dish.
  15. Repeat the above layers one more time, ending with a final layer of three lasagna noodles, the rest of the sauce, and the remaining parmesan cheese sprinkled on top.
  16. Bake for 40 minutes until lightly browned and bubbly.
  17. Let sit for 15 minutes before serving.

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