Southwestern Seafood Lasagne Recipe

Name: Southwestern Seafood Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 corn tortillas; 1/2 cup vegetable oil (optional); 4 green chiles, parched, peeled, and chopped, or 1 (4-oz.) can chopped green chiles; 1 (13-oz.) can tomatillos, drained, or 1 cup chopped, cooked fresh tomatillos (about 1/2 pound); 1/2 cup dairy sour cream; 1 large garlic clove, minced; 1/2 teaspoon salt; 1 1/2 cups shredded Monterey Jack cheese; 6 green onions, thinly sliced; 1/2 pound small shrimp, cooked, shelled and deveined; 1/2 pound bay scallops, cooked and drained; 2 cups half-and-half or evaporated skim milk

Servings: persons

12 corn tortillas
1/2 cup vegetable oil (optional)
4 green chiles, parched, peeled, and chopped, or 1 (4-oz.) can chopped green chiles
1 (13-oz.) can tomatillos, drained, or 1 cup chopped, cooked fresh tomatillos (about 1/2 pound)
1/2 cup dairy sour cream
1 large garlic clove, minced
1/2 teaspoon salt
1 1/2 cups shredded Monterey Jack cheese
6 green onions, thinly sliced
1/2 pound small shrimp, cooked, shelled and deveined
1/2 pound bay scallops, cooked and drained
2 cups half-and-half or evaporated skim milk

1
Preheat oven to 350F (175C).
2
Grease a 10-inch round baking dish.
3
If desired, fry the tortillas: Heat 1/2 inch of oil in a skillet over medium-high heat.
4
Add tortillas, 1 at a time, and fry on each side only until soft.
5
Drain on paper towels.
6
(Omit frying to decrease calories.)
7
Process chiles, tomatillos, sour cream, garlic, and salt in a food processor or blender until pureed to make a sauce.
8
Place 1 or 2 spoons of sauce in prepared dish and overlap 3 tortillas over sauce.
9
Add a layer of one-fourth of the cheese, onions, shrimp, scallops, and sauce.
10
Repeat to make 4 layers.
11
Pour the half-and-half evenly over the dish.
12
Bake, uncovered, 30 minutes or until bubbly.

948

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 corn tortillas, 1/2 cup vegetable oil (optional), 4 green chiles, parched, peeled, and chopped, or 1 (4-oz.) can chopped green chiles, 1 (13-oz.) can tomatillos, drained, or 1 cup chopped, cooked fresh tomatillos (about 1/2 pound), and more.

Yes, Southwestern Seafood Lasagne falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Seafood Lasagne

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