Seafood Lasagna

This decadent and delicious seafood lasagna is loaded with crab, shrimp, and scallops. It is a seafood lovers’ delight and is perfect for a special occasion or for entertaining.

    

This post was published on April 2013. I updated the content and images. Minor changes were also made to the original recipe.

My family always gets excited over seafood lasagna. We all love shrimp, scallops, and crab. This dish delivers all three in one scrumptious pasta dish. The seafood is sandwiched in between layers of lasagna noodles, Parmesan cheese sauce, and shredded mozzarella cheese.   

If you don’t like a particular seafood, leave it out. Use more of the other seafood ingredients. Also, try swapping it out with fish or even lobster! My daughter has a sensitivity to scallops, so I omitted them and added 50% more of the shrimp and crabmeat when she came over for dinner. 

Recipe Highlights:

• Cook lasagna pasta according to package directions.
• Sauté the scallop, shrimp, garlic, and scallion in a skillet. 
• Transfer the seafood to a bowl. Mix in crabmeat.
• Reserve the cooking liquid. Add enough chicken broth to make 1 cup.
• Melt butter in a skillet. Whisk in flour to make a roux. 

• Whisk in clam juice, the chicken broth mixture, and milk until thickened. 
• Stir in Parmesan until smooth.
• Assemble lasagna with layers of pasta, sauce, seafood, and mozzarella cheese.
• Bake at 350° for 35-40 minutes.
• Refer to the recipe card for detailed instructions.

Should I use freshly grated or packaged cheese?

Freshly grated cheese is always better. It produces a creamier sauce. Pre-shredded cheese contains additives that prevent clumping, but these additives impact how smoothly the cheese melts. Grate your own Parmesan and mozzarella if you desire a creamier sauce.

Having said that, I use pre-shredded cheese frequently. It’s so convenient, and my family doesn’t care whether or not their cheese is freshly grated. When I entertain, I like to put in a little more effort and grate it myself.

Do I have to boil the pasta first? 

I typically do not boil the noodles when making lasagna. I cover the pan tightly with foil and allow the noodles to cook in the moisture. Baking time using this method is a little longer than using cooked pasta.  

For seafood lasagna, I cook the pasta. This is to avoid overcooked shrimp, scallops, and crabmeat. Using uncooked pasta would extend the baking time and would increase the chance of over cooking the seafood.

Serve this lasagna with a simple salad or this Roasted Black Pepper Caesar Salad with Pancetta. If you need dessert, this easy and refreshing Strawberry Fool will certainly make everyone completely satisfied!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• This 11×8-inch baking dish is a perfect size for the lasagna, but a regular 9×13-inch is fine too.
• A 10-inch skillet for cooking the sauce. This has 3-ply stainless steel and is oven-safe.
• Wire whisk for whisking the sauce.
• Rubber spatula—This set is made of silicone and is heat safe up to 600° F.

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Seafood Lasagna

Author: Thao | In Good Flavor Cooking Method:Baking, Layering Cuisine:American Courses:Main Dish Recipe Keys: B Baking

Difficulty:IntermediatePrep time: 20 minutesCook time: 50 minutesTotal time:1 hour 10 minutesServings:6 Servings

Description

This decadent and delicious seafood lasagna is loaded with crab, shrimp, and scallops. It is a seafood lovers’ delight and is perfect for a special occasion or for entertaining.

Ingredients

• 9 cooked lasagna noodles
• 1 pound shrimp (shelled, deveined and cut into small bite size pieces)
• 1 pound bay scallops
• 1 pound can crab meat, (drained)
• 1/2 cup scallion (green tops only) chopped
• 6 tablespoons flour
• 1/3 rounded cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 cups whole milk
• 1/2 to 1 cup chicken broth
• 6 tablespoons butter
• 1 (8 ounce) bottle clam juice
• 1 tablespoon olive oil
• 1 large garlic clove
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat oven to 350 degrees F.
2. Bring a large pot of water to a boil. Cook lasagna noodles according to package directions. Drain set aside. Use the pocket of time to make the sauce.
3. Add oil to a preheated medium saucepan on medium heat. Sauté shrimp, scallop, scallion, garlic, and a pinch each of salt and pepper. Cook until the shrimp is pink and scallops are opaque. Drain liquid, if any, and reserve. Transfer seafood to a large bowl. Stir in crab. Set aside.
4. Add enough chicken broth to the reserved liquid to equal 1 cup. If there is no reserved liquid, just use 1 cup chicken broth. Set aside.
5. Reduce heat to medium-low. Melt butter and whisk in flour until smooth and creamy. Increase heat between medium and medium-high. Add clam juice, the chicken broth mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper, whisking until smooth. Slowly add milk, whisking until thick and bubbly. Remove from heat. Stir in Parmesan cheese. Season to taste.
6. Prepare a lasagna dish with cooking spray. Spread a thin layer of sauce on the bottom. Top with 3 lasagna noodles. Add 1/3 of the mozzarella, 1/3 of the seafood mixture, and 1/3 of the remaining sauce. Repeat the layering starting with the noodles. For the last layer: top with noodles, seafood mixture, sauce, and mozzarella.
7. Bake, loosely covered with foil for 25 minutes. Uncover and bake for 10-15 minutes. 
8. Turn to boil broil. Move lasagna to the top shelf and broil until golden brown patches develop, about 1 to 2 minutes.

Keywords:Seafood, Lasagna, Pasta, Cheese Sauce

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