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Seafood Lasagna Recipe

Indulge in rich, creamy layers of lasagna noodles with a savory mix of shrimp, scallops, and crab, all smothered in gooey cheese for an elegant dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 9 lasagna noodles
  • 2 tablespoons butter
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2.5 cups milk whole milk recommended
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1/2 pound shrimp peeled, deveined, and chopped
  • 1/2 pound bay scallops
  • 1/2 pound crab meat imitation or lump crab, chopped
  • 2 cups shredded mozzarella cheese
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • 9x13 inch baking dish
  • Large pot for noodles
  • large skillet
  • whisk
  • Aluminum foil

Method
 

  1. Preheat the oven to 350°F. Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a baking sheet to prevent sticking.
  2. Melt butter in a large skillet over medium heat. Sauté diced onion and minced garlic for 2-3 minutes until translucent and fragrant.
  3. Sprinkle flour over the butter mixture and stir constantly for 1 minute to form a roux.
  4. Slowly whisk in milk and heavy cream, stirring constantly for 5-7 minutes until sauce thickens noticeably.
  5. Add Parmesan cheese, salt, pepper, Old Bay seasoning, and optional red pepper flakes. Stir until well combined.
  6. Gently fold in shrimp, scallops, and crab. Cook for 3-4 minutes until seafood turns just opaque.
  7. Spoon a thin layer of seafood sauce into the bottom of a 9x13-inch baking dish.
  8. Layer 3 noodles, more sauce, and mozzarella cheese. Repeat for 3 layers total, ending with sauce and cheese on top.
  9. Cover with foil and bake for 25 minutes. Remove foil and bake for 10-15 minutes until golden and bubbly.
  10. Let rest for 10 minutes before slicing. Garnish with fresh parsley and serve.

Notes

Pre-cooked seafood can be used for quicker preparation. For richer flavor, add a splash of white wine to the sauce. Don't overcook seafood to maintain tender texture. Let lasagna rest before slicing to prevent watery layers.