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Seafood Lasagna Recipe

Becky Hardin
  • 55 minutes
  • Serves 8

INGREDIENTS

2 tbsp

canola oil

2 tbsp

plus ½ cup unsalted butter (divided)

2

green onions (thinly sliced)

2

garlic cloves (minced)

1/2 cup

chicken broth

1

bottle clam juice ((or Chicken Broth))

12 oz

bay scallops; cut in half (if desired)

1 lb

small shrimp (peeled and deveined)

1 8 ounce package

crabmeat, chopped

1/2 tsp

freshly ground black pepper (divided)

1/2 cup

all-purpose flour

2 1/2 cups

cup half ‘n half (divided into one 1½ cup portion and one 1 cup portion)

1/4 cup

white wine; a semi-dry wine works well (do NOT use a sweet wine)

1/2 tsp

salt

1/8 tsp

red pepper flakes

1/2 cup

Parmesan cheese (shredded, divided into two ¼ cup portions)

9

Oven-Ready lasagna noodles

1 cup

shredded Italian cheese blend

1 cup

shredded Mozzarella cheese