Seafood Lasagna

Last weekend was my brother's birthday and being that I am the nicest sister in the world and I also live with the guy I made him a seafood lasagna for supper and also a dessert. This lasagna recipe is one of my favorites and it's from a Paula Deen recipe, so is uses butter and cream and all things wonderful.

Seafood Lasagna

Ingredients
- 12 lasagna noodles
- 4 tbsp. butter
- 1 small onion, chopped finely
- 3 cloves of garlic, minced
- 3 tbsp. flour
- 2 1/2 cups half-and-half
- 1 1/2 cups graded Romano cheese
- 1 cup graded parmesan cheese
- 1 lb sea scallops
- 1 lb shrimp, pealed and deveined
- salt, pepper, Italian seasoning

Preheat oven to 375 . Spray a 9 x 13 inch pan with cooking spray.
In a large pot cook lasagna noodles according to package, until they are just done. Drain and set aside.

 

Melt butter in a large skillet and cook the onion over low heat until soft. 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 both cheeses and stir well. Save about a 1/2 cup total of both cheeses to add to the top of the assembled lasagna. Add salt, pepper and Italian seasoning and stir again.

Add the scallops and cook for about 3 to 4 minutes. If the scallops are on the larger side, cut them in half with the spatula. Add the shrimp and cook just until the shrimp turn pink. Turn off the heat.
Spoon about 2 tablespoons of the sauce from the skillet into the bottom of the pan. Cover the bottom of the pan with noodles, placing them side by side. Spoon 1/3 of the sauce and seafood over the noodles. Lay down a layer of noodles, 1/3 of the sauce, and remaining seafood. Cover with the one last layer of noodles and the remaining sauce. (For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.) Top with remaining cheese. Make sure noodles are coated with sauce.

Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing,

 

The sauce can be a little runny, but it thickens after it sits. Also for reheating a put it right back in the oven and it tastes just as good the 2nd and 3rd day, which is great for seafood, because that's not usually the case.

 



So it's not a birthday without cake! Or dessert in general. I found the longest title for a dessert and had to try it...Ultimate Pretzel Crusted Peanut Butter Cookie Candy Brownie Bars...Whew!

The bars have all that and more and now I know why the title is so long, there is a lot of stuff packed into these bars! At least they are relatively easy to make since it uses 2 box mixes as 2 of the layers. But to keep up the trend of being easy, lets just call them Peanut Butter Cup Bars.

Peanut Butter Cup Bars

- 2 1/2 cups crushed butter pretzels
- 1 cup melted butter
- 5 tbsp. sugar
- 1 Betty Crocker Peanut Butter Cookie Mix and all the ingredients the mix calls for
- 1 brownie box mix of your choice and all the ingredients the mix calls for
- snack size Reese's Peanut Butter Cups (2 - 10.5 oz bags)














Place pretzels in a large ziplock bag and crush with rolling pin.
Mix together pretzels, sugar and melted butter. Press into a lightly greased 9 x 13 in pan. Set aside pretzel crust and make the cookie dough.
Make the cookie dough according to the package. Lightly press the cookie dough evenly onto the pretzel crust.

 

Unwrap 24 snack size Reese's Peanut Butter cups and cover the cookie dough with the candy.

Prepare the brownie mix according to the box and pour evenly over the peanut butter cups. Bake at 350 degrees for 40-45 minutes.