Ingredients
- 9 lasagna noodles cooked until al dente'
- 1 bunch of green onions diced
- 1 lb lobster meat cooked
- 1 lb crab meat I used canned
- 1 lb raw shrimp diced up
- 4 tsp seafood seasoning I used old bay seasoning
- 5 tbsp butter salted
- 3 cups heavy cream
- 3 tbsp all purpose flour
- 5 cloves garlic minced
- 2 tbsp Italian seasoning
- 2 1/2 tsp kosher salt
- 1 tsp coarse black pepper
- 4 cups Sargentos Italian Cheese blend
- 2 tsp parsley flakes optional
Instructions
- Toss the diced green onions, lobster, crab, and shrimp meat into a large mixing bowl.
- Mix the ingredients until well combined, then sprinkle in the old bay seasoning.
- Fold the ingredients then set to the side.
- Next, toss the butter into a large sauce pan, and melt over medium heat.
- Once the butter is melted, sprinkle in the flour, and whisk until well combined.
- Pour in the heavy cream, then whisk until lump free.
- Cook the sauce until it thickens, then toss in the garlic.
- Next sprinkle in the Italian seasoning, black pepper, and kosher salt.
- Whisk, and let cook for 2 more minutes.
- Turn off the heat, and remove the pan from the burner
- Lightly oil a 9X13 bake dish, then add a little of the white sauce at the bottom.
- Next add 3 lasagna noodles, followed by half of the seafood mixture.
- Top the seafood off with some of the white sauce, then some cheese, Then 3 lasagna noodles.
- Now repeat the layering.
- Top off the seafood lasagna with the remaining white sauce, then cheese.
- Sprinkle some parsley flakes on top.
- Cover the lasagna with foil.
- Bake on 350 F for 1 hour and 25 minutes.
- Remove the lasagna from the oven, and let sit for about 15 minutes.
- Serve, and enjoy!
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