Seafood Lasagna

Introduction

Indulge in the ultimate comfort food with a luxurious twist. This Seafood Lasagna layers tender shrimp, sweet scallops, and delicate crab between pasta and a creamy, flavorful sauce for a truly impressive meal. You’ll love how the rich, cheesy layers perfectly complement the fresh taste of the sea.

Prep & Cook Time

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Servings: 8

Ingredients

• 12 lasagna noodles
• 1 cup green onions (sliced)
• 2 Tablespoons garlic (minced)
• 12 ounces bay scallops (or sea scallops, chopped)
• 1 pound raw medium shrimp (peeled, deveined, tails removed)
• 8 ounces crab meat (shredded)
• 1 cup chicken stock
• 1 cup clam juice
• 1/2 cup seafood stock
• 1/2 cup butter
• 1/2 Tablespoon garlic salt
• 1/2 Tablespoon Old Bay seasoning
• 1/2 cup all purpose flour
• 2 cups half and half
• 3 cups Colby Jack cheese (shredded)
• 3 cups mozzarella cheese (shredded)

Instructions

1. Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package directions for al dente, drain, and set aside.
2. In a large skillet, melt the butter over medium heat. Add the green onions and minced garlic, sautéing for 1-2 minutes until fragrant.
3. Add the scallops and shrimp to the skillet. Cook for 2-3 minutes, just until the shrimp start to turn pink and the scallops become opaque. Remove the seafood to a plate with a slotted spoon, leaving the butter in the pan.
4. To the skillet, add the garlic salt, Old Bay seasoning, and flour. Whisk constantly for 1-2 minutes to cook the flour and form a roux.
5. Slowly whisk in the chicken stock, clam juice, and seafood stock until smooth. Bring to a gentle simmer, then gradually whisk in the half and half.
6. Continue to simmer the sauce, stirring frequently, for about 5-7 minutes until it has thickened enough to coat the back of a spoon. Remove from heat.
7. Gently fold the cooked seafood and the shredded crab meat into the cream sauce.
8. In a separate bowl, combine the shredded Colby Jack and mozzarella cheeses.
9. To assemble, spread a thin layer of the seafood sauce (without too many large pieces) in the bottom of a 9×13 inch baking dish. Place 4 lasagna noodles over the sauce.
10. Spread one-third of the remaining seafood sauce over the noodles, then sprinkle with one-third of the cheese mixture. Repeat layers twice more, ending with a final layer of cheese.
11. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is golden and bubbly.
12. Let the lasagna stand for 10-15 minutes before slicing and serving.

Variations

• Individual Servings: Assemble the lasagna in small oven-safe dishes or ramekins for an elegant, portion-controlled presentation.
• No-Boil Noodle Method: Use oven-ready lasagna noodles. Simply add a few extra tablespoons of stock or water to the sauce to ensure the noodles cook through.
• Crispy Topping: For the final 5 minutes of baking, switch to a high broil to get a more browned and crispy cheese crust.
• Lighter Option: Swap the half and half for whole milk, though the sauce will be slightly less rich.

Tips for Success

• Prep your ingredients before you start (mise en place), as the sauce comes together quickly once you begin cooking.
• Be careful not to overcook the shrimp and scallops in step 3; they will finish cooking in the oven.
• Letting the lasagna rest after baking is crucial—it allows the layers to set, making it much easier to cut clean slices.
• If using sea scallops, be sure to chop them into smaller, bite-sized pieces before cooking.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover a portion with foil and warm in a 350°F oven for 20-25 minutes, or microwave single servings in 60-second intervals until hot, stirring gently between intervals.

FAQ

Can I use pre-cooked seafood?

It’s not recommended, as it will become rubbery when baked. Using raw seafood ensures it stays tender.

Can I make this ahead of time?

Yes. Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time.

Can I freeze seafood lasagna?

Yes, but the texture of the seafood and sauce may change slightly. Assemble, wrap tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking.

What can I use instead of clam juice?

If you cannot find clam juice, you can substitute it with an equal amount of additional seafood or chicken stock, though you’ll lose a bit of the classic briny flavor.

Do I have to use both stocks and clam juice?

Yes, for the best depth of flavor. The combination creates a more complex base than using just one type.

Is it okay if my sauce seems thick before adding the seafood?

Yes, it should be quite thick (like a gravy). The seafood and crab will release a little moisture, and it needs to be sturdy enough to hold the noodle layers.