Seafood Lasagna

Introduction

This seafood lasagna brings a luxurious twist to a beloved classic. You’ll layer tender shrimp, scallops, and crab between rich, cheesy sheets of pasta for a show-stopping centerpiece. It’s an impressive dish perfect for special occasions or turning a regular dinner into something memorable.

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 350°F (175°C). Cook the lasagna noodles according to package directions until al dente. Drain, lay them flat on a sheet of parchment paper to prevent sticking, and set aside.
2. In a large skillet over medium heat, melt the butter. Add the green onions and minced garlic, sautéing until fragrant, about 2 minutes.
3. Add the scallops and shrimp to the skillet. Cook for 3-4 minutes, stirring occasionally, until the shrimp are pink and opaque and the scallops are cooked through. Gently stir in the crab meat and remove the skillet from the heat.
4. Sprinkle the flour over the seafood mixture and stir for one minute to cook the flour. Slowly pour in the chicken stock, clam juice, and seafood stock while stirring constantly to avoid lumps.
5. Bring the mixture to a simmer. Stir in the garlic salt and Old Bay seasoning. Gradually whisk in the half and half until the sauce is smooth and has thickened. Remove from heat.
6. In a separate bowl, combine the shredded Colby Jack and mozzarella cheeses.
7. To assemble, spread a thin layer of the seafood sauce on the bottom of a 9×13 inch baking dish. Layer 4 lasagna noodles over the sauce.
8. Top the noodles with a third of the remaining seafood sauce, followed by a third of the cheese mixture. Repeat the layering process two more times, ending with a final layer of cheese.
9. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly browned.
10. Remove from the oven and let the lasagna rest for 10 minutes before slicing and serving.

Variations

• Individual Portions: Assemble the lasagna in smaller, oven-safe dishes for elegant, single-serving presentations.
• Crispy Top: For a crunchier top, mix a handful of the cheese with breadcrumbs before the final bake.
• Lighter Option: Substitute half of the half and half with whole milk for a slightly lighter sauce that’s still creamy.
• Herb Garnish: After baking, sprinkle the top with fresh chopped parsley or chives for a pop of color and freshness.

Tips for Success

• Prep First: Have all your ingredients measured and ready to go (mise en place) before you start cooking, as the steps move quickly once the seafood hits the pan.
• Don’t Overcook Seafood: Cook the shrimp and scallops just until done in step 3, as they will continue to cook in the oven.
• Thicken the Sauce: Let the sauce simmer and thicken properly in step 5; this is key to preventing a runny lasagna.
• Rest Time: Allowing the lasagna to rest for 10 minutes after baking is crucial for clean, well-defined slices that hold together.

Storage & Reheating

Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, cover individual portions with a damp paper towel and microwave in 1-minute intervals until heated through, or reheat a larger portion, covered with foil, in a 350°F oven until warmed.

FAQ

Can I use frozen seafood?

Yes, you can use frozen shrimp and scallops. Ensure they are fully thawed and patted very dry with paper towels before cooking to avoid excess moisture.

Can I make this ahead of time?

Absolutely. 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.

What can I use instead of clam juice?

The recipe requires the exact ingredients. The clam juice provides essential flavor for the seafood sauce.

Do I have to use both types of cheese?

The combination of Colby Jack and mozzarella provides the ideal flavor and melt. For the best results, use both as listed.

How can I tell when the lasagna is done?

It’s done when the sauce is bubbling vigorously around the edges and the cheese on top is melted and has golden-brown spots.

Can I use no-boil lasagna noodles?

It’s not recommended for this recipe, as the sauce is very rich and thick and may not provide enough liquid to properly hydrate no-boil noodles.