Seafood Lasagna
21 ingredients
16 steps
Ingredients
- 8 tablespoons butter
- 8 tablespoons flour
- 1 cup half-and-half
- 1 cup skim milk
- 1 cup broth, any flavor
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons nutmeg
- 1 lb lasagna noodle
- 10 ounces frozen spinach
- 16 ounces ricotta cheese
- 8 ounces mozzarella cheese
- 10 ounces provolone cheese
- 8 ounces diced onions
- 12 cup parmesan cheese
- 2 tablespoons tomato paste
- 2 lbs seafood (shrimp, scallops)
- 1 cup flat leaf parsley
- 3 sprigs fresh rosemary
- 2 cups white wine (optional)
- 2 tablespoons Old Bay Seasoning (optional)
Directions
-
1Defrost and prepare seafood if necessary.
-
2Slice scallops in half if large.
-
3Place seafood in the wine and Old Bay seasoning and put aside.
-
4Parboil the lasagna noodles for approximately 4 minutes.
-
5Boil the spinach, then drain and press out any liquid.
-
6Melt butter and add flour whisking constantly.
-
7Gradually add half n half, milk and broth.
-
8Add salt, pepper and nutmeg.
-
9Set aside.
-
10Saute onions in a little oil.
-
11Add spinach, tomato paste, parsley and rosemary.
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12Add seafood stirring until opaque, no more then 3 minutes.
-
13In a greased lasagna pan or 11 X 13 dish, pour some sauce, place some lasagna noodles, seafood, mozzarella, ricotta cheese, provolone, and press it down before you begin second layer.
-
14Follow same order as first layer, ending with lasagna strips and remaining sauce.
-
15Sprinkle Parmesan cheese over top.
-
16Bake at 350 degrees for 35 - 40 minutes.
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