Southwestern Seafood Lasagne

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Seafood combines amazingly well with tomatillos, cream, and green chiles.

Makes6 servings

Cooking Methodbaking



Total Timeunder 1 hour

Recipe Coursemain course

Equipmentblender, food processor


Taste and Texturebubbly, cheesy, creamy, rich, savory

Type of Dishcasserole


  • 12 corn tortillas
  • ½ 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 ½ pound)
  • ½ cup dairy sour cream
  • 1 large garlic clove, minced
  • ½ teaspoon salt
  • 1 ½ cups shredded Monterey Jack cheese
  • 6 green onions, thinly sliced
  • ½ pound small shrimp, cooked, shelled and deveined
  • ½ pound bay scallops, cooked and drained
  • 2 cups half-and-half or evaporated skim milk


Preheat oven to 350F (175C). Grease a 10-inch round baking dish. If desired, fry the tortillas: Heat ½ inch of oil in a skillet over medium-high heat. Add tortillas, 1 at a time, and fry on each side only until soft. Drain on paper towels. (Omit frying to decrease calories.)

Process chiles, tomatillos, sour cream, garlic, and salt in a food processor or blender until pureed to make a sauce. Place 1 or 2 spoons of sauce in prepared dish and overlap 3 tortillas over sauce. Add a layer of one-fourth of the cheese, onions, shrimp, scallops, and sauce. Repeat to make 4 layers. Pour the half-and-half evenly over the dish. Bake, uncovered, 30 minutes or until bubbly.



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