Shrimp And Scallop Lasagna
From jamierose 16 years ago
Ingredients
- 12 lasagna noodles (cooked and drained) shopping list
- 3 Tbs. unsalted butter shopping list
- 1 small onion finely chopped shopping list
- 2 cloves garlic, minced shopping list
- 3 Tbs. flour shopping list
- 2 ½ c. half and half shopping list
- 1 c. grated Romano shopping list
- ½ tsp. salt shopping list
- ¼ tsp. pepper shopping list
- ¾ lb. sea scallops, cut in half or quartered if large shopping list
- ¾ lb. med. shrimp, peeled and deveined shopping list
- ½ c. grated Parmesan shopping list
How to make it
- Preheat oven to 375, spray a 13 by 10 inch pan with cooking spray
- 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. (For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.)
- Tuck in any edges of the noodles so they're all coated with 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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