Shrimp and Scallop Lasagna

Recipe courtesy Martha Nesbit as adapted by Paula Deen

Show: Paula's Home CookingEpisode: Housewarming

Rated: 5 stars out of 5Rate itRead users' reviews (204)

RECIPE
COMMENTS & REVIEWS(204)

Cook Time:
45 min
Level:
Intermediate
Yield:
8 servings

Times:

Prep: 10 min
Inactive Prep: 10 min
Cook: 45 min
Total:: 1 hr 5 min

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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. (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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Comments & Reviews

recipe Shrimp and Scallop Lasagna
Ellen Seneca, SC 10-18-2009
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Dinner party delight!!!
Rated: 5 stars out of 5

I had 10 coming for dinner, so I increased the recipe (one and a-halfed everything) and made and baked it ahead of time,... refrigerated overnight, brought out to room temp and reheated with fresh parm sprinkled over top and covered with foil at 350 for 25 min. I used 32 oz. H & H, 1 3/4 lb. shrimp (cut unto bite sized peices) 1 lb. bay scallops, and 12 oz, imitation crab (pollock) pulled into bite sized pieces. I used Fotina instead of Romano as well as Italian mix shredded cheese (8 0z). Threw in a little crushed red pepper to taste. Taste bud nirvana!Read more
recipe Shrimp and Scallop Lasagna
debra fredericksburg, VA 10-04-2009
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the fishy lasagna
Rated: 3 stars out of 5

I did everything right made more sauce and added crab meat. But after it finishing baking and cooled. I tried the lasagna... and it tasted fishy. Maybe it will taste better the second day.Read more
recipe Shrimp and Scallop Lasagna
Michael Radnor, PA 09-07-2009
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Real Crowd Pleaser - But Double The Sauce
Rated: 5 stars out of 5

Everyone loved the dish but I'm glad I followed the advice of many and doubled the sauce. I can't imagine how dry it would... have been using the suggested recipe. I threw in a pound of crab meat and it really made the dish.Read more
recipe Shrimp and Scallop Lasagna
Teri cosmopolis, WA 08-26-2009
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Keep it simple
Rated: 5 stars out of 5

I've made this many times since first getting the recipe from a Paula cooking "class" in Savannah in 2005. it's delicious!... But I often skip the "lasagna" part and serve the seafood and sauce over fettuccine or other pasta. That way I don't worry about running short on the sauce or dealing with lasagna noodles. Simple and elegant. Read more
recipe Shrimp and Scallop Lasagna
Trisha Franklin, IN 07-11-2009
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Disappointed
Rated: 1 stars out of 5

I guess I am way different from all of the other people who rated this recipe. I took the advice of several reviews, and did... double the sauce...but in the end was very disappointed. Not that I am ever going to try this recipe again, but if for some odd reason I were to, I would not cook the lasagna noodles first. By the time they were cooked and "set aside" they became hard while preparing the rest of the recipe. I followed the recipe to a tee other than making more sauce, which it for sure needed. I had to end up preparing the sauce in a pot, because I did not have a skillet big enough to hold all of the ingredients, not sure if this had any effect on the end result. Really bummed that it wasn't what I expected....Read more
recipe Shrimp and Scallop Lasagna
Zulma Guaynabo, PE 04-22-2009
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It was delicious!!!!!
Rated: 5 stars out of 5

This was soooo good. The only change I made was using parmesan cheese instead of romano and turned out delicious. Thank you... for such a good recipe.....Read more