Seafood Lasagna

Introduction

This Seafood Lasagna brings the bounty of the ocean into a classic, comforting baked dish. Layers of tender shrimp, scallops, and crab meat are enveloped in a rich, creamy seafood sauce and plenty of melted cheese. You’ll love the decadent twist it puts on a traditional family favorite.

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, rinse with cold water, and lay flat on a sheet of parchment paper to prevent sticking.
2. In a large skillet over medium heat, melt the butter. Add the green onions and minced garlic and sauté for 2-3 minutes until fragrant.
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 just cooked through. Gently stir in the crab meat and remove the skillet from the heat.
4. To the same skillet with the seafood, sprinkle the flour, garlic salt, and Old Bay seasoning over everything. Stir well to coat the seafood and cook for 1 minute to remove the raw flour taste.
5. Slowly pour in the chicken stock, clam juice, and seafood stock while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer and cook for 2-3 minutes until slightly thickened.
6. Gradually stir in the half and half. Continue to cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat.
7. Combine the shredded Colby Jack and mozzarella cheeses in a bowl.
8. To assemble, spread a thin layer of the seafood sauce in the bottom of a 9×13 inch baking dish. Arrange 4 lasagna noodles over the sauce. Top with 1/3 of the remaining seafood sauce, followed by 1/3 of the cheese mixture.
9. Repeat the layering process two more times: noodles, sauce, cheese. You will have three layers of noodles total.
10. 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 golden brown on top.
11. Let the lasagna rest for 10-15 minutes before slicing and serving.

Variations

• Individual Servings: Assemble the lasagna in smaller, oven-safe dishes or disposable aluminum pans for perfect individual portions.
• Pesto Twist: Add a thin layer of store-bought basil pesto between the seafood sauce and cheese layers for a herby flavor boost.
• No-Boil Noodle Method: Use oven-ready (no-boil) lasagna noodles. You may need to slightly increase the amount of sauce or add a splash of extra stock to the baking dish before covering with foil.
• Crispy Top: For a crispier top layer, sprinkle the final cheese layer with a mixture of cheese and breadcrumbs or crushed crackers before the final bake.

Tips for Success

• Ensure your shrimp and scallops are patted dry before cooking to help them sear properly and prevent a watery sauce.
• Let the lasagna rest after baking. This crucial step allows the layers to set, making it much easier to slice cleanly.
• Taste your crab meat before adding. If it’s very salty, you may want to slightly reduce the added garlic salt in the sauce.
• Shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy and less smooth.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave, or cover the whole dish with foil and reheat in a 325°F oven until warmed through, about 20-25 minutes.

FAQ

Can I make this lasagna 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 extra minutes to the covered baking time.

Can I use frozen seafood?

Absolutely. Thaw frozen shrimp and scallops completely in the refrigerator and pat them very dry before using to avoid excess water in the sauce.

What can I use if I don’t have all three stocks (chicken, clam, seafood)?

You can simplify by using 2 ½ cups total of a single seafood stock or clam juice. The flavor will be slightly different but still delicious.

Is there a substitute for half and half?

You can use an equal amount of whole milk or a combination of 1 cup heavy cream and 1 cup whole milk. The sauce will be richer with heavy cream.

Can I freeze seafood lasagna?

It’s possible, but the texture of the seafood and the cream sauce can change slightly upon thawing and reheating. For best results, freeze before baking. Thaw overnight in the fridge before baking as directed.

What should I serve with this?

A simple green salad with a light vinaigrette and some crusty garlic bread are perfect accompaniments to balance the richness of the lasagna.