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Seafood Lasagna

(7 Votes)
50 Min

Nobody ever said that lasagna had to be made with ground beef or even spinach. So why not enjoy your pasta shells overflowing with shrimp and crab for that fresh-from-the-seas flavor?

What You'll Need

  • 1 pound uncooked medium-sized pasta shells
  • 6 tablespoons (3/4 stick) butter
  • 6 tablespoons all-purpose flour
  • 3 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups (6 ounces) shredded Swiss cheese
  • 1 (14-1/2-ounce) can stewed tomatoes
  • 12 ounces medium-sized shrimp, cooked, peeled, and deveined
  • 1 (10-ounce) package imitation crabmeat, flaked

What to Do

  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. Cook shells according to package directions; drain and set aside in a large bowl.
  3. In a large saucepan, melt butter over medium heat and slowly add flour; stir until flour is well blended. Add milk gradually and stir until blended; add salt and pepper, stirring constantly until thickened. Add cheese and stir until melted. Pour cheese sauce and remaining ingredients over shells; mix well.
  4. Pour into prepared baking dish and bake 30 minutes, until hot and bubbly.


Ratings & Comments

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use an aflerdo sauce for this I make it a lot with different seafoods.

I would not use imitation crabmeat...use the real thing...I would add sea scallops(halved), 1/2 cup (4 ozs.) lobster meat and eliminate the tomatoes ....make more white sauce. Top with Panko breadcrumbs/grated Parmesan cheese before baking.

Too simple..needs more flavor, seafood & crusty topping. Tomato sauce ruins the dish...don't use it...use a strickly white roux. Add one TBLS Old Bay seasoning & one cup clam juice. Pasta shells okay but very thin spaghetti would be better.

You don't say when to add Shrimp & Crab Meat

The shrimp and crabmeat are part of the "remaining ingredients" added in Step 3. Thank you and enjoy!

The tomatoes are one of the "remaining ingredients" to be added at the end of Step 3. Thanks for cooking with us!

when do you add the stewed tomatoes?


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