February 15, 2021

SEAFOOD LASAGNA

9 Comments

This decadent and delicious seafood lasagna is full of crab, shrimp, and scallop. It is a seafood lovers’ delight and perfect for a special occasion or for entertaining.

Seafood Lasagna
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This post was published on April 2013. I updated the content, photos, and made minor changes to the original recipe.

My family always get excited over seafood lasagna. We all love shrimp, scallop, 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 are not a fan of any of the seafood, leave it out and use more of the other seafood ingredients. Also, try swapping it out for fish or even lobster! My daughter thought that she developed a sensitivity to scallops for a while, so I omitted them and added 50% more of the shrimp and crabmeat when she came over for dinner. 

Seafood Lasagna


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


  • Whisk in clam juice and chicken broth mixture, and milk until thicken. 
  • 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 recipe card for detailed instructions.
Seafood Lasagna

Roux in a skillet

Roux in a skillet

Seafood Lasagna
Seafood Lasagna

Seafood Lasagna


Should I use freshly grated or packaged cheese?

Fresh grated cheese is always better. It produces a creamier sauce. Pre-shredded cheese contain 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 really care if their cheese is freshly grated or not. When I entertain, I like to put in a little more effort and grate it myself.

Seafood Lasagna

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!


Other seafood recipes you might like:


SEAFOOD LASAGNA

Seafood Lasagna


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. Cook pasta according to package directions.
  3. Add oil to a 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. Set aside.
  5. Reduce heat to medium low. Melt butter and whisk in flour until smooth and creamy. Increase heat medium to medium high. Add clam juice, chicken broth mixture, 1/2 tsp. salt and 1/4 tsp. 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.
  9. Makes 6 to 8 servings.


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9 comments:

  1. What's up, just wanted to mention, I enjoyed this post. It was funny. Keep on posting!

    my web page - Cooking Simple Vegetables

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  2. This lasagna looks so rich and yummy.

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  3. I’ve made this so many times and love it! Super easy. And it’s amazig left over!
    I’m planning to make it for a large crowd.

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    Replies
    1. I'm so glad to hear this!! I love the leftovers too! Thanks for stopping by!

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  4. These look delicious. But then everything you cook looks delicious!!
    Ramen in Rochester MN

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  5. What a delicious and special lasagna you created...it looks terrific.

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    Replies
    1. Thank you Karen. It always makes a good impression when I serve it to company.

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  6. This looks amazing! And quite sure I have all the ingredients!

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    Replies
    1. Thank you Inger. I’m glad you like shrimp, scallops, and crabs too!

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