Seafood Lasagna Recipe

Seafood Lasagna Directions

Preheat Oven.

Peel and de-vein the shrimp, set aside.
Cook lasagna according to package directions, drain.
Melt the first amount of butter.
Add the flour, salt and pepper.
Use a wire whisk to mix. Add the milk and sherry whisk quickly to prevent any lumps.
Cook over medium heat until mixture is thickened, stir occasionally.
In a clean skillet melt the second amount of butter.
Add the green onions and garlic, stir and cook for 1 minute. Add the white fish; cook for 5 minutes use a fork to flake fish.
Add the shrimp and scallops and stir while cooking.
When white fish is done and shrimp and scallops turn pink add the wine and clam juice.
Bring seafood mixture to a boil.
Remove fish from skillet with slotted spoon leaving juices in the pan.
Put skillet back on stove and heat on medium.
Add the mushrooms, cook until slightly tender.
Add white sauce and tomatoes, half and half, cayenne pepper and parsley flakes.
Cook over medium heat.
Add crumbled bacon and stir gently to blend.
Spoon a layer of sauce in bottom of pan.
Layer noodles on top of sauce.
Put a layer of white sauce on noodles a layer of seafood and layer of cheeses.
Repeat layers.
Bake seafood lasagna for allotted time.
Serve with your favorite bread and drink.

Recipe Serves: 8 – 12