Prep Time 45m
Cook Time 23m
Ready Time 80m
Yield 10 to 12 servings

  • Crisco® Original No-Stick Cooking Spray
  • 1 tablespoon butter
  • 3 tablespoons Crisco® 100% Extra Virgin Olive Oil
  • 1 small onion, finely chopped
  • 1 teaspoon minced garlic
  • 3 tablespoons Pillsbury BEST™ All Purpose Flour
  • 3 cups half-and-half
  • 1 cup shredded Romano cheese
  • 3 tablespoons Crosse & Blackwell® Capers
  • Salt and pepper to taste
  • 1 pound small scallops
  • 1 pound shrimp, peeled & deveined
  • 12 lasagna noodles, cooked and drained
  • 3/4 cup shredded Parmesan cheese
Preparation Directions
  • Step 1Heat oven to 350°F. Spray 13x9-inch baking pan with no-stick cooking spray. Melt butter in large saucepan over medium-high heat and add oil. Add onion and saute until soft, about 5 minutes. Add garlic and continue cooking 1 minute.
  • Step 2Stir in flour with a whisk, then gradually add half-and-half. When the sauce thickens, add Romano cheese and capers and stir until cheese is melted. Season with salt and pepper. Add scallops and shrimp and cook 3 to 4 minutes. Turn off heat.
  • Step 3Spoon about 2 to 3 tablespoons sauce into prepared pan. Cover bottom of pan with 4 noodles, placing them side by side. Spoon one third of sauce mixture over noodles. Layer 4 more noodles and 1/3 sauce mixture. Cover with remaining noodles and sauce. Sprinkle with Parmesan cheese.
  • Step 4Bake 20 minutes, uncovered, until bubbly. Allow to rest 15 minutes before slicing.
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