Seafood Lasagna Recipe
Seafood Lasagna is packed with delicious flavors, beautifully layered with noodles, cheese, shrimp, crab, and other ingredients. If you're a seafood lover, this is a must-make dish that's guaranteed to be a hit. Our family can't get enough of it!
Servings: 8
Equipment
- 9x9-inch Baking Pan
Ingredients
- 2 tablespoons canola oil
- 10 tablespoons unsalted butter divided (½ cup + 2 tablespoons)
- 2 green onions thinly sliced
- 2 cloves garlic minced
- ½ cup low-sodium chicken broth
- 8 ounces clam juice (1 bottle) - or sub with more chicken broth
- 12 ounces bay scallops cut in half
- 1 pound small shrimp peeled and deveined
- 8 ounces crabmeat chopped (1 package)
- ½ teaspoon freshly ground black pepper divided
- ½ cup all-purpose flour
- 2½ cups half-and-half divided
- ¼ cup semi-dry white wine do not use sweet wine
- ½ teaspoon kosher salt
- ⅛ teaspoon crushed red pepper flakes
- ½ cup freshly shredded Parmesan cheese divided
- 9 oven-ready lasagna noodles
- 1 cup shredded Italian cheese blend
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 350°F. Spray a 9x9 inch casserole dish with nonstick cooking spray. Set aside.
- In a large skillet over medium-high heat, heat the oil and 2 tablespoons of the butter. Sauté the sliced green onion until tender, then add the minced garlic and sauté another 15 seconds.2 tablespoons canola oil, 2 green onions, 2 cloves garlic
- Add the broth and clam juice, stir and bring to a boil.½ cup low-sodium chicken broth, 8 ounces clam juice
- Add scallops, shrimp, crab, and ¼ teaspoon pepper, and bring the mixture to a boil. Reduce the heat and simmer uncovered, for 5 minutes, or until the shrimp is pink and the scallops are firm and opaque all the way through. Stir the mixture gently while scallops are cooking.12 ounces bay scallops, 1 pound small shrimp, 8 ounces crabmeat, ½ teaspoon freshly ground black pepper
- Drain, reserving the liquid. Pour seafood mixture into a medium bowl and set it aside until ready to use.
- In the same large skillet, melt the remaining ½ cup butter. Stir in the flour and whisk until smooth.½ cup all-purpose flour
- Combine 1½ cups half-and-half and the reserved cooking liquid, then gradually and while whisking, add the liquid to the flour mixture in the skillet. Add salt and the remaining ¼ teaspoon black pepper. Bring the mixture to a boil and cook, while stirring, for 2 minutes or until thickened.2½ cups half-and-half
- Remove the flour mixture from the heat and stir in the remaining 1 cup half-and-half, wine, salt, red pepper flakes, and ¼ cup shredded Parmesan cheese creating a white sauce.¼ cup semi-dry white wine, ½ teaspoon kosher salt, ⅛ teaspoon crushed red pepper flakes, ½ cup freshly shredded Parmesan cheese
- Stir ¾ cup of the white sauce into the seafood mixture.
- Spread ½ cup of the white sauce in the prepared dish. Cover with uncooked lasagna noodles then spread with ¼ of the seafood mixture and ¼ of the white sauce. Sprinkle with ¼ shredded Italian cheese blend, ¼ mozzarella, and the grated Parmesan. Repeat three more times and top with white sauce and the different cheeses.9 oven-ready lasagna noodles, 1 cup shredded Italian cheese blend, 1 cup shredded mozzarella cheese
- Bake at 350°F for 40-45 minutes, or until golden brown. Allow the lasagna to set for 10-15 minutes before cutting.
- Garnish with chopped fresh parsley if desired.
Video
Notes
- It's important to pre-cook the seafood before adding it to the lasagna. This will ensure that it's cooked properly and doesn't become overcooked and rubbery in the oven.
- If using frozen seafood, remove any excess water.
- Season the seafood and sauce: Seafood can be delicate in flavor, so be sure to season it well to allow the flavor to shine through.
Nutrition
Calories: 588kcal | Carbohydrates: 32g | Protein: 33g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 1250mg | Potassium: 449mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1046IU | Vitamin C: 5mg | Calcium: 294mg | Iron: 1mg