Seafood Lasagna

Introduction

This Seafood Lasagna is a luxurious twist on a classic comfort food, layering delicate shrimp, scallops, and crab with rich, creamy cheeses and a savory seafood-infused sauce. You’ll love how the combination of briny flavors melds together under a blanket of melted cheese, creating an impressive centerpiece for a special dinner. It’s a celebration-worthy dish that is surprisingly straightforward to assemble.

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, rinse with cool water, and lay them flat on a sheet of parchment paper to prevent sticking.
2. While noodles cook, prepare the seafood. In a large skillet or Dutch oven, melt the butter over medium heat. Add the green onions and minced garlic, sautéing 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 cooked through.
4. Gently stir in the crab meat, garlic salt, and Old Bay seasoning. Cook for 1 more minute. Transfer the entire seafood mixture to a bowl and set aside.
5. In a separate bowl, whisk the flour into the half and half until smooth. Slowly pour this mixture into the simmering stock, whisking constantly. Continue to cook, whisking frequently, for 5-7 minutes until the sauce thickens to a gravy-like consistency.
6. Remove the sauce from heat. Stir in 1 cup of the Colby Jack cheese and 1 cup of the mozzarella cheese until melted.
7. Assemble the lasagna. Spread about 3/4 cup of the cheese sauce in the bottom of a 9×13 inch baking dish. Arrange 3 lasagna noodles over the sauce.
8. Spoon about one-third of the seafood mixture evenly over the noodles, then top with about 3/4 cup of the cheese sauce. Sprinkle with 1/2 cup each of the remaining Colby Jack and mozzarella cheeses.
9. Repeat the layers two more times: noodles, seafood, sauce, and shredded cheeses. Finish with a final layer of the remaining 3 noodles. Pour any remaining sauce evenly over the top, then sprinkle with the last of the Colby Jack and mozzarella cheeses.
10. Cover the dish loosely with aluminum foil. Bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is bubbly and lightly browned.
11. Let the lasagna stand for 10-15 minutes before slicing and serving.

Variations

• Individual Servings: Assemble the lasagna in smaller, oven-safe baking dishes for single-serve portions, which also reduces baking time.
• No-Boil Noodles: Use oven-ready lasagna noodles for an even quicker assembly; ensure your sauce is on the thinner side so the noodles can absorb liquid.
• Lightened-Up Version: Substitute the half and half with whole milk and use a lighter roux (less butter and flour) for a slightly leaner, but still creamy, sauce.
• Crispy Topping: For the final 5 minutes of baking, broil the top layer of cheese until it’s golden and crispy for added texture.

Tips for Success

• Prep First: Have all your ingredients chopped, measured, and ready to go before you start cooking, as the sauce comes together quickly.
• Don’t Overcook Seafood: Sauté the shrimp and scallops just until done, as they will continue to cook slightly in the oven. Overcooking will make them tough.
• Al Dente Noodles: Slightly undercook your noodles, as they will soften further while baking and absorbing the sauce.
• Let it Rest: The resting period after baking is crucial. It allows the lasagna to set, making it much easier to cut clean slices.

Storage & Reheating

Store any leftover lasagna, covered tightly or 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 about 20-25 minutes, or until heated through. You can also microwave individual slices on medium power in 1-minute intervals.

FAQ

Can I use frozen seafood?

Yes, you can. Ensure shrimp and scallops are completely thawed and patted very dry before cooking to prevent excess water from thinning your sauce.

What can I substitute for clam juice?

If you can’t find clam juice, you can replace it with an additional 1 cup of seafood stock or chicken stock, though the flavor will be less briny.

Can I make this lasagna ahead of time?

Absolutely. Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours. When ready to bake, add 10-15 minutes to the covered baking time.

Can I freeze seafood lasagna?

Yes, it freezes well. Assemble, wrap the unbaked dish tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.

My sauce seems too thick/thin. What should I do?

If too thick, whisk in a splash of stock or milk. If too thin, simmer it for a few more minutes while whisking, or create a small slurry of equal parts softened butter and flour and whisk it in.

Is there a substitute for Old Bay seasoning?

You can make a simple blend using paprika, celery salt, black pepper, and a pinch of cayenne or dry mustard to approximate the flavor profile.