Seafood Lasagna

Serves: 11
Total Calories: 818


1 pound lasagna noodles
3/4 pound peeled, deveined shrimp
3/4 pound scallops
2 cups white wine
2 cups stock (fish or chicken depending on what you're making)
6 tablespoons butter
1/2 cup flour
salt, pepper
sherry, to taste
2 pounds sharp cheddar cheese, grated


Cook lasagna noodles al dente according to package directions and cool on sheets of aluminum foil.

In a large saucepan, cook seafood in wine and stock for 3–5 minutes. Save the stock for the sauce. Remove seafood to food processor and chop coarsely. In saucepan, melt butter, add flour and seasonings, and cook, stirring, for a few minutes. Stir in 2 cups of the wine-stock mixture and cook until thickened. Add seafood mixture and set aside.

Layer noodles, cheese, and seafood mixture, in that order, in a greased lasagna pan, finishing with a layer of cheese. Bake at 375° for 45 minutes, or until bubbly. Let stand 10 minutes before serving. Freezes well.

Fun Fact: The Hood Milk Bottle is an ice cream stand and snack bar located on the Hood Milk Bottle Plaza in front of Boston Children's Museum. It has been located on this spot since April 20, 1977, when Hood shipped the bottle by ferry to Boston on a voyage it called the “Great Bottle Sail.” The structure is 40 feet tall, 18 feet in diameter and weighs 15,000 pounds. If it were a real milk bottle, it would hold 58,620 gallons of milk.

Nutritional Facts:

Serves: 11
Total Calories: 818
Calories from Fat: 342

This Seafood Lasagna recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
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