Seafood Lasagna
This Seafood Lasagna recipe is made with shrimp, lobster, and crab drenched in a creamy white sauce, and melted bubbly cheese. This dish is seasoned with the perfect herbs and spices and is the perfect comfort food meal for seafood lovers.
Ingredients
- 3/4 pound lasagna noodles See notes.
- 1 tablespoon unsalted butter
- 2-3 garlic cloves minced
- 1/2 cup heavy whipping cream
- 1/2 cup milk You can use any milk you like.
- 1/2 cup shredded Parmesan Reggiano Cheese
- 4 oz cream cheese Softened and cut into 1 inch chunks.
- 1/4 cup dry white wine I used Pinot Grigio
Lasagna Filling
- cooking oil spray
- 1 pound raw shrimp Peeled, deveined and tails removed, sliced in half or into chunks
- 1-2 fresh lobster meat Peeled and removed from the shell. Cut into large chunks.
- 1 teaspoon seafood seasoning See notes for how to make your own seafood seasoning.
- salt and pepper to taste
- 8 oz lump crab meat
- 1/2 cup ricotta cheese
- 1 cup shredded white cheddar cheese
- 1 cup shredded Mozzarella cheese
Instructions
- Preheat oven to 350 degrees.
- Boil the noodles in accordance with the package instructions.
Seafood Prep
- Spray a skillet with cooking oil spray on medium-high heat and add the shrimp and lobster chunks. Season with seafood seasoning, salt, and pepper to taste.
- Cook the lobster and shrimp for 3-4 minutes, flip halfway, and until the seafood is no longer pink.
- Add in the lump crab and stir. Allow all of the seafood to cook for an additional minute.
- Remove the seafood and set aside.
Cream Sauce
- Add the butter to the skillet on medium-high heat. When the butter has melted, add the garlic.
- Saute for 1-2 minutes and then add the cream cheese, heavy cream, milk, Parmesan Reggiano Cheese, and white wine.
- Lower the heat to medium. Stir until the cheese has fully melted.
- Add the cooked seafood back to the skillet. Stir until the mixture is fully coated. Remove the pan from the heat.
Assembly
- Spray an 9 x 13 pan with cooking oil spray.
- Add a layer of lasagna to the bottom of the pan. Top with a layer of 1/2 of the seafood sauce mixture and then the 1/2 cup of the ricotta cheese. Spread the ricotta throughout.
- Sprinkle in 1/3rd of the white cheddar cheese and 1/3rd of the shredded Mozzarella.
- Add another layer of lasagna. Top the layer with the last of the seafood sauce mixture. Sprinkle in 1/3rd of the white cheddar cheese and 1/3rd of the shredded Mozzarella.
- Add a final layer of lasagna and top with the remaining shredded cheese. Cover the lasagna with foil.
- Bake for 30-35 minutes (covered) or until these cheese is mostly melted and bubbly.
- Remove the foil and bake for an additional 5-10 minutes or until golden brown.
- Allow the lasagna to cool for at least 15 minutes prior to slicing. The filling will need to settle. If you slice into the lasagna too soon, you will end up with a soupy inside.
Notes
- You can use standard pasta or no-boil pasta.
- To make your own seafood seasoning combine 1/4 teaspoon of onion powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon of dried chives. You can also use something like Old Bay.
- You can use cottage cheese instead of ricotta if you are looking to lower the fat and calories in the dish. Strain the cottage cheese if you want the consistency to be closer to ricotta.
- Modify my recipe to suit your needs. Use whatever type of seafood you want. If you want more cheese, add more cheese. If you want more layers of lasagna, add more pasta
- You can use any type of milk you prefer. You can also use half and half to substitute heavy whipping cream.
Nutrition
Serving: 1sliceCalories: 547kcalCarbohydrates: 46gProtein: 44gFat: 33g
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