Seafood Lasagna
Decadent and delicious - perfect for that special occasion! Adjust the seafood amounts and variety to your liking.
Recipe courtesy of Chef Linda Duggan
Ingredients
- 12 - 15 lasagna noodles
- 5 tablespoons unsalted butter
- 1 small onion - diced
- 2 carrots - peeled and diced
- 2 garlic cloves - minced
- 5 tablespoons flour
- 3 cups milk
- 1/4 teaspoon freshly grated nutmeg
- Salt and pepper
- Splash of sherry
- 2-3 pounds of seafood (any combination of shrimp, bay scallops or crab)
- 1/2 cup freshly grated Parmesan cheese
- 1 (5 oz.) package of Olivia's Organics Baby Spinach
- 1 cup mozzarella cheese (or more as preferred)
Preparation
- Cook lasagna noodles according to package directions and set aside.
- In a large sauté pan, melt butter and add onion, carrots and garlic. Cook for 5 minutes. Stir in the flour and mix well with the vegetables. Slowly add the milk - one cup at a time - stirring until it begins to thicken. Add the nutmeg, salt, pepper and sherry, stirring to combine. Mix in the bay scallops and cook for 3 to 4 minutes. Add the shrimp and cook for another 1 to 2 minutes (until pink). If adding crab, add one can of lump crab meat or use the meat from a couple of crab legs. Remove pan from heat and stir in the Parmesan cheese.
- Preheat oven to 350 degrees F.
- Butter a 9 X 11 casserole dish. Start with a layer of lasagna noodles, top with half of the seafood mixture and add a layer of spinach. Repeat noodles, seafood mixture (reserving a little of the white sauce for the top) and a layer of spinach. Finish with a top layer of noodles, the remaining sauce and mozzarella cheese.
- Bake in oven for 20 to 30 minutes until the top is beginning to brown. Remove from oven and let rest for 20 minutes before serving.