I’ve decided that this is what I am making for our Christmas meal. It is actually fairly easy, and so very delicious!
Seafood Lasagna
INGREDIENTS:
- In a saucepan, melt 1 Tbs of the butter,
- sauté the garlic until transparent – do not brown or burn.
- Add the shrimp, scallops, and crab. Toss over high heat for 1-2 minutes.
- Add onions, stir and continue cooking till shrimp lose their transparency.
- Remove from heat and set aside.
- Prepare the béchamel.*
- When béchamel is ready, stir in the cream, wine, and salt and pepper to taste, blend thoroughly and remove the sauce from the heat.
- Spread about a third of the sauce over the bottom of an 8 x 10 or round pie pan.
- Sprinkle 1/2 the cheese mixture over the sauce.
- Scatter about half the shellfish evenly over the cheese.
- Cover with half the lasagna sheets. Repeat the layers finishing with the last sheets of lasagna.
- Cover with the remaining sauce and Parmesan.
Sauce
Cheese
Seafood
Lasagna
Sauce
Cheese
Seafood
Lasagna
Sauce
Parmesan
- BAKE for 30-40 minutes or until the topping is golden brown (keep an eye on it, you don’t want the top to burn).
- Let stand for about 10 minutes before serving.
*Bechamel Sauce
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk, heated**
Salt
Freshly ground pepper
- When béchamel is ready, stir in the cream, wine, and salt and pepper to taste, blend thoroughly and remove the sauce from the heat.
- Melt the butter in a heavy-bottomed saucepan.
- Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown — about 2 minutes.
- Add the hot milk, continuing to stir as the sauce thickens.
- Bring it to a boil.
- Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
- Remove from the heat.
- To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.
- Makes about 1 cup.
PS. I ALWAYS use more cheese than a recipe calls for. It’s always your call to use more or less…

















