White Mornay Seafood Lasagna

Prep:45minCook:1h

Decadent, creamy cheese sauce meets seafood and vegetable lasagna. Tired of every seafood cheese dish tasting like Alfredo... This recipe is for special occasions - and takes a lot of love to prepare!

Updated at: Mon, 01 Apr 2024 00:58:54 GMT

Nutrition balance score

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Ingredients

12 servings

¼ cupreserved white part from green onions

used in cheese mixture, can substitute shallots, if desired

3 TablespoonsBrandy

-1/4 cup, or dry Sherry

6 tablespoonsflour

½ teaspoonsalt

to taste

¼ teaspoonwhite pepper

¼ teaspoonold bay seasoning

2 ½ cupsHalf and Half

may have to add more if using GF flour

1 teaspoondijon mustard

Reserved seafood juices

⅔ cupgrated parmesan

1 cupshredded gruyere cheese

half swiss

Instructions

Step 1

If using regular lasagna noodles, cook according to box- drain and lay flat on a sheet pan until ready to use. Skip this step if using ready to bake styles.

Step 2

Heat butter in a good sized skillet over medium heat till melted. Stir in garlic and cook for about a minute.

Step 3

Add in your fresh seafood and sauté till just about done. Stir in cooked crab, but leave large chunks if possible.

Step 4

Sprinkle Old Bay over seafood and lightly stir to combine.

Step 5

Pour seafood mixture into a strainer over a bowl to catch any drippings. Save the drippings to add to your sauce mixture later.

Step 6

Use pan that seafood was cooked in. Melt the butter on medium heat. Stir in white parts of green onions till slightly softened.

Step 7

Turn up heat to med/high and add Brandy/Sherry. Let it reduce for a couple minutes, then add flour to make a roux.

Step 8

In the measuring cup that you use to measure the Half and Half, stir in the mustard, salt, pepper, Old Bay, and the reserved seafood drippings.

Step 9

Slowly whisk it into the butter/ flour mixture . You will want the mix to be like a slightly thick soup.

Step 10

Stir in both cheeses till they are melted into sauce. At this point, add more Half and Half, or even a bit of water if it is too thick.

Step 11

Once sauce is finished, then it is time to put it all together!

Step 12

Spray a 9x13 baking dish with Pam, if desired. Spread about 2/3 cup of sauce on bottom. Lay 3 lasagna noodles on the sauce.

Step 13

Add about a third of the seafood mixture on the noodles. Spoon on a little sauce lightly, then add second layer of noodles.

Step 14

Add half of the ricotta/vegetable mixture. Repeat remaining layers. Save most of the cheese sauce to cover the top noodle layer.

Step 15

If desired, top with a sprinkle of Parsley flakes, Parmesan cheese, Old Bay to give color.

Step 16

Cover tightly with non-stick foil, or foil sprayed with Pam.

Step 17

Preheat oven to 350°. Allow lasagna to sit while oven is preheating. This will allow the layers to settle and absorb moisture if using ready to bake noodles.

Step 18

Bake for 45 minutes covered, then another 15-25 minutes uncovered, till bubbling and lightly browned on top.

Step 19

Allow to rest for 15 minutes before serving.