Shrimp & Scallop Lasagna

One of the things I appreciate about lasagna is that I can prepare it in advance and store in the freezer for a few weeks and it still tastes great when I bake it on the day of serving. Even if you don’t have time, this recipe in particular, made with sweet onions, romano, parmesan, garlic, and seafood will be the fastest lasagna you’ll ever make. Today I got to cook for the bf and since he loves seafood, I made Shrimp & Scallop lasagna which turned out yummy and incredibly easy to make. It hardly needs to be said that this meal had to be super special and perfect.Β  I think making a home cooked meals together is way more fun than eating out. So without further ado, here is the recipe which makes 8 servings.

Ingredients

  • 12 lasagna noodles
  • 3 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups half-and-half
  • 1 cup grated Romano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 pound sea scallops, cut in half or quartered if very large
  • 3/4 pound medium shrimp, peeled and deveined
  • 1/2 cup grated Parmesan

Directions

Preheat the oven to 375 degrees F. Spray a 13 by 10-inch aluminum foil pan with vegetable oil cooking spray.

In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.

Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes. Add the garlic and cook about 1 minute more. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink. Turn off the heat.

Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood. Cover with the last 4 noodles and the remaining sauce. Do not spoon any seafood on top of the noodles; just use the sauce. Top with the Parmesan.

Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.

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