Food Network offers a recipe for shrimp and scallop lasagna by Martha Nesbit and adapted by Paula Deen. Good Housekeeping offers a recipe for creamy seafood lasagna. Each recipe calls for shrimp, half-and-half, Parmesan cheese, garlic and onion. Both recipes prepare in about one hour.
For the Food Network recipe, make a thick sauce with all-purpose flour, minced garlic, chopped onion, half-and-half and grated Parmesan and Romano cheeses. Season the sauce with salt and pepper, then add halved sea scallops and medium peeled and de-veined shrimp to cook for a few minutes. Make the lasagna by layering cooked lasagna noodles in a baking pan with the seafood cream sauce, evenly distributing the seafood among the noodles. Make three layers, top with Parmesan cheese, and then bake until bubbly. The full recipe with amounts is available at FoodNetwork.com.
For the Good Housekeeping recipe, make a thick sauce with butter, chopped onion, minced garlic, all-purpose flour and half-and-half. Add in dry sherry, chicken broth and salt and pepper to taste, and then bring to a boil for one minute, remove from heat and set aside. Make a ricotta cheese filling with egg, ricotta cheese and chopped parsley. Assemble the lasagna by layering cooked lasagna noodles with pre-cooked imitation crab meat, pre-cooked salad shrimp, shredded mozzarella cheese, the cream sauce and the ricotta cheese mixture. Cover with mozzarella cheese, and then bake until the cheese is light golden brown. The full recipe with amounts is available on GoodHousekeeping.com.