Dinner

Shrimp and Scallop Lasagna is for Dinner.

Shrimp and Scallop Lasagna takes 20 minutes to prepare.

Shrimp and Scallop Lasagna takes 45 minutes to cook.

Shrimp and Scallop Lasagna makes 12 servings.

The ingredients for Shrimp and Scallop Lasagna are:

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 substitute
1/4 teaspoon ground black pepper
3/4 pound sea scallops, cut in half or quartered
3/4 pound medium shrimp, peeled and deveined
1/2 cup grated Parmesan

Here is how you make Shrimp and Scallop Lasagna:

Preheat the oven to 375?F. Spray a 13x10 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 coo 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 substitute and pepper and stir again. Add the scallops and coo 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. 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.Serving Sized = 1/12 lasagnaNumber of Servings: 12Recipe submitted by SparkPeople user HORIZONS2.

The nutritional information for Shrimp and Scallop Lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 309.3

• Total Fat: 16.6 g
• Cholesterol: 114.1 mg
• Sodium: 442.2 mg
• Total Carbs: 17.8 g
• Dietary Fiber: 0.1 g
• Protein: 22.3 g

Shrimp and Scallop Lasagna is Italian cuisine.

The dietary needs meet for Shrimp and Scallop Lasagna is Vegetarian