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Seafood Lasagna Recipe

Looking for an easy Seafood Lasagna recipe? Learn how to make Seafood Lasagna using healthy ingredients.


Submitted by summa13

Makes 12 servings



Seafood Lasagna with White Cream Sauce

Recipe Ingredients for Seafood Lasagna

2 tbsp Butter
0.5 cup Butter
0.5 cup Chicken Broth
16 serving Snow's Clam Juice
16 oz Bay Scallops
16 oz Shrimp
8 oz Crab Delights Chunk Style
1/4 tsp Spices Ground White Pepper
0.5 cup Gold Medal All Purpose Flour
1.5 cup Milk, Reduced Fat, Fluid, 2% Milkfat
0.5 tsp Salt, Table
8 oz Heavy Whipping Cream
4 oz Grated Parmesan Cheese
9 pc Lasagna Noodles

Recipe Directions for Seafood Lasagna

Melt 2T. butter and stir in broth and clam juice. Boil. Add seafood and 1/8 tsp pepper. Return to boil and reduce heat. Simmer 5 minutes. Drain and reserve liquid. In a sauce pan melt 1/2 cup butter and stir in flour until smooth. Combine milk and reserved liquid. Gradually add to saucepan. Bring to boil and cook and stir 2 minutes or until thickened. Remove from heat and add cream and cheese. Pour 3/4 cup over seafood and stir. Spread 1/2 cup of sauce into 9 x 13 pan. Layer noodles, 1/2 seafood mixture, 1 1/4 cup of sauce, and repeat. Top with remaining noodles, sauce, and parmesan. Bake at 350 for 35-40 minutes. Let stand 15 minutes.
Categories

Seafood, Main Dish

Nutrition Facts
Serving Size 326.5g
Amount Per Serving
Calories
341
Calories from Fat
179
% Daily Value*
Total Fat
19.9g
31%
Saturated Fat
12.8g
64%
Trans Fat
0.0g
Cholesterol
121mg
40%
Sodium
688mg
29%
Potassium
68mg
2%
Total Carbohydrates
18.2g
6%
Dietary Fiber
0.9g
4%
Sugars
2.0g
Protein
17.5g
Vitamin A 14% Vitamin C 2%
Calcium 20% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
D+
  Good points
  • Low in sugar
  •   Bad points
  • High in saturated fat
  • High in cholesterol
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