Ingredient: celery, diced

Lasagna is one of those dishes that can be made early in the day, then baked in the evening, and the leftovers can be reheated several days later. Lasagna is also a dish where you can use your own preferences of ingredients and can also be frozen.

People who like to entertain are constantly on the lookout for a main course that is festive enough to be special yet can be made and served in one dish — thus minimizing the dreaded cleaning‐up process. A dish of lasagna is a first-rate solution to the dilemma, and it is easy to double or triple the quantities.

The fact is that with a little imagination the flavors and textures of baked lasagna can easily be taken to the next level— from a blend of seafood in a light tomato or cream sauce to a fine, lusty blend of chicken, sausage or beef.

My initial thought today was to prepare some seafood lasagna with the regular lasagna noodles then an idea popped in my head about making it using spring roll wrappers. Same kind of seafood filling and concept but a different choice of ‘pasta’. Change is good!

Print Recipe

Seafood 'Lasagna' w/ Spring Roll Wrappers

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Rating: 5
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Course

Main Dish

Cuisine

American

Keyword

seafood lasagna w/ spring roll wrappers

Servings

MetricUS Imperial

Ingredients

• 5 Tbsp butter, divided
• 1/2 cup celery, diced
• 3 green onions, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup flour
• 1 1/2 cups clam juice OR hot chicken broth
• 125 ml (1/2 cup) white wine
• 227 gm bay scallops
• 227 gm shrimp
• 227 gm crabmeat
• 2 tsp Old Bay seasoning
• 1 Tbsp Italian seasoning
• salt & pepper to taste
• 1/2 cup half & half cream
• 12 spring roll wrappers
• 125 gm mozzarella cheese, grated OR cheese of choice

Course Main Dish Cuisine American Keyword seafood lasagna w/ spring roll wrappers Servings MetricUS Imperial Ingredients 5 Tbsp butter, divided 1/2 cup celery, diced 3 green onions, thinly sliced 2 cloves garlic, minced 1/4 cup flour 1 1/2 cups clam juice OR hot chicken broth 125 ml (1/2 cup) white wine 227 gm bay scallops 227 gm shrimp 227 gm crabmeat 2 tsp Old Bay seasoning 1 Tbsp Italian seasoning salt & pepper to taste 1/2 cup half & half cream 12 spring roll wrappers 125 gm mozzarella cheese, grated OR cheese of choice

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Melt 1 tbsp of butter in a skillet over medium heat and cook the celery, onion and garlic. Set aside.
2. Melt 4 tbsp of butter in a saucepan. Add the flour and cook for 5 minutes over low heat, stirring occasionally with a wooden spoon. Add the hot broth. Stir with a whisk and simmer for 15 minutes over low heat.
3. In another saucepan, bring the white wine to a simmer and poach the scallops for 1 minute. Remove from the wine and set aside.
4. Add the white wine to the vegetable mixture. Stir the scallops, shrimp, crabmeat and vegetables into the sauce. Add the OLD BAY seasoning, Italian seasoning, salt and pepper to taste. Gently stir in the cream.
5. Preheat oven to 350 F.
6. Spoon a small quantity of sauce into an 11 x 7-inch baking dish. Place a layer of spring roll wrappers on the sauce, top with 1/3 of the filling, then add more sauce & 1/3 of the grated cheese. Repeat with 2 more layers. Cover all with another layer of spring roll wrappers, last bit of sauce & remaining cheese.
7. Bake for 25-30 minutes, or until the top is golden. Remove from oven & allow to sit for a few minutes. Slice & serve.

Recipe Notes

• Being spring roll wrappers are very thin, I always used 2 together as opposed to just one in each layer.