Shrimp and Scallop Lasagna

  • 12 oz. sea scallops (cut in ½ or quartered if lg.)
  • ¾ cup peeled and deveined shrimp
  • ¼ tsp. pepper
  • ½ tsp. salt
  • 1 cup grated parm. cheese
  • 2 ½ cups half & half
  • 3 tbsps. all-purpose flour
  • 2 cloves minced garlic
  • 1 sm., finely chopped onion
  • 3 tbsps. butter
  • 12 lasagna noodles, cooked al dente and drained
  • ½ cup shredded parm. cheese
  • 1 pkg. frozen spinach, drained

Melt butter in a lg. skillet, and cook onion and garlic until onion is soft.  Whisk in flour, and then add half & half slowly.  When the sauce has thickened to the consistency of whipping cream, add the parm. cheese, spinach, salt, and pepper.  Add the scallops, and coo for about 3-4 min., and then add the shrimp and cook till they turn pink.  Preheat oven to 375º.  Grease a 9×13” baking pan, and spoon about 2 tbsps. of the skillet sauce into the prepared pan.  Cover w/ 4 noodles, side by side.  Spoon 1/3 of the sauce over the noodles.  Repeat layers, but do not add any seafood to the top layer (just sauce).  Top shredded parm.  Bake for 20-25 min., uncovered, until bubbling.


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