The sauce is thick and creamy, truly a rich accompaniment to tender lasagna noodles and flavorful seafood. If you've yet to give it a try and enjoy seafood, you're going to love this one!
1poundraw medium shrimppeeled, deveined, tails removed
8ouncescrab meatshredded
1cupchicken stock
1cupclam juice
1/2cupseafood stock
1/2cupbutter
1/2Tablespoongarlic salt
1/2TablespoonOld Bay seasoning
1/2cupall purpose flour
2cupshalf and half
3cupsColby Jack cheeseshredded
3cupsmozzarella cheeseshredded
Instructions
Preheat oven to 350 F.Note: We use more than one 13x9 pan in this process. One to soak the noodles, and one to bake the lasagna.
Fill a 13x9 pan with hot tap water. Place lasagna noodles in the water and allow to soak while you prepare the seafood and sauce. You may want to occasionally turn and move the noodles to ensure they are all getting soaked. You will not be cooking the noodles.
Cooking the Seafood
Place a colander over a large bowl or pan.
To a large skillet add green onion, garlic, shrimp, scallops, crab meat, chicken stock, clam juice, and seafood stock. Bring to a boil over medium-high heat. Cook for 3-4 minutes then drain seafood mixture into bowl or pan. Set the drained stock aside for later use*
Place drained seafood onto a baking sheet to cool.
Making the Sauce
To the skillet add butter, garlic salt, Old Bay seasoning, and flour. Stir to combine then add some of the reserved stock from the seafood. You need enough to create a roux, stir adding some stock slowly. You will not use it all. The consistency should have a paste consistency.
Pour half and half into the pan and whisk until smooth and slightly thickened, no chunks should remain. Remove sauce to a cool pan or baking dish. Mixture will thicken as it cools.
Layering the Lasagna
In a 13x9 baking dish, add thickened sauce, enough to cover the bottom of the pan.
Add a layer of soaked lasagna noodles, we used 4.
Spread a layer of sauce over the noodles.
Spread a layer of seafood over the sauce.
Sprinkle with Colby Jack and Mozzarella.
Add a layer of soaked lasagna noodles. Repeat with sauce, seafood, and cheese. Repeat layers one more time, topping with cheese.
Cover with foil. Bake in preheated oven for 25 minutes. Remove foil and cook 20 minutes more. Sauce should be bubbly and cheese should be melted.
Notes
We are using Colby Jack and mozzarella cheese. Feel free to mix and match the cheese to suit your taste. Other great options include Gruyere, Fontina cheese, or Monterey Jack. I highly recommend shredding your own cheese from the block. Pre-shredded cheeses contain anti-caking agents such as cellulose which prevent the cheese from melting as well and can also make your sauce grainy in texture.
Store leftovers in an air-tight container kept in the refrigerator for up to 2 days.