Print

Seafood Lasagna Recipe

A Deliciously Layered Seafood Lasagna Fresh Out Of The Oven
Print Recipe
  • Author: The Prestons
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 8

Ingredients

Scale

For the Lasagna:

  • 12 lasagna noodles, cooked and drained
  • 1 lb shrimp, peeled and deveined
  • 1 lb crab meat (fresh, canned, or imitation)
  • 1 lb scallops, cleaned
  • 2 cups ricotta cheese
  • 1 egg
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 cups baby spinach (optional)
  • 2 cups shredded mozzarella (for topping)

For the White Sauce:

  • 4 tablespoons unsalted butter
  • 4 tablespoons all purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)

Instructions

1. Prepare the White Sauce:

  • In a large saucepan, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes to create a roux.
  • Gradually whisk in milk and heavy cream. Cook, stirring constantly, until the sauce thickens.
  • Add Parmesan cheese, garlic powder, onion powder, salt, pepper, and nutmeg. Stir well and set aside.

2. Cook the Seafood:

  • In a skillet, sauté shrimp, crab meat, and scallops until just cooked through (about 3-4 minutes). Season lightly with salt and pepper. Set aside.

3. Prepare the Cheese Mixture:

  • In a bowl, combine ricotta cheese, egg, 1 cup mozzarella, and 1/2 cup Parmesan cheese. Mix until smooth.

4. Assemble the Lasagna:

  • Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  • Spread a thin layer of white sauce on the bottom of the dish.
  • Layer 3 lasagna noodles over the sauce.
  • Spread 1/3 of the ricotta mixture, add 1/3 of the seafood, 1/3 of the spinach (if using), and pour 1/4 of the white sauce.
  • Repeat layers until all ingredients are used, ending with a layer of noodles and the remaining white sauce on top.
  • Sprinkle the top with the remaining mozzarella cheese.

5. Bake:

  • Cover with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 15 minutes or until the cheese is golden and bubbly.

6. Serve:

  • Let the lasagna cool for 10 minutes before slicing. Garnish with fresh parsley and serve warm.

Notes

  • Seafood Options: Substitute or add other seafood such as lobster or white fish.
  • Make Ahead Tip: Prepare the lasagna up to 24 hours in advance and refrigerate. Add 10-15 minutes to the baking time if baking from cold.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Find it online: https://zoominrecipes.com/seafood-lasagna-recipe/