Seafood Lasagna

Introduction

You might think lasagna is all about ground beef and ricotta, but this seafood version is a luxurious twist that’s surprisingly easy to make. It layers tender shrimp, scallops, and crab in a creamy, savory sauce for a show-stopping centerpiece. It’s the perfect dish to impress guests or turn a regular weekend into a special occasion.

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 for al dente. Drain, rinse with cold water, and lay them flat on a sheet of parchment paper to prevent sticking.
2. In a large skillet over medium heat, sauté the green onions and garlic until fragrant, about 1-2 minutes.
3. Add the scallops and shrimp to the skillet. Cook, stirring occasionally, until the shrimp are pink and opaque and the scallops are just cooked through, about 3-4 minutes. Remove the seafood mixture to a bowl and gently stir in the crab meat. Set aside.
4. In the same skillet, combine the chicken stock, clam juice, and seafood stock. Bring to a simmer over medium heat and let it cook for 3 minutes.
5. In a separate, large saucepan, melt the butter over medium heat. Stir in the garlic salt and Old Bay seasoning. Whisk in the flour and cook for 1-2 minutes to form a roux.
6. Gradually pour the warm stock mixture into the roux, whisking constantly until smooth and thickened. Slowly whisk in the half and half until fully incorporated and the sauce is creamy. Remove from heat.
7. Spread a thin layer (about ½ cup) of the cream sauce in the bottom of a 9×13 inch baking dish.
8. Layer 4 lasagna noodles over the sauce. Top with 1/3 of the seafood mixture, then 1/3 of the remaining cream sauce, and finally 1 cup of each cheese (Colby Jack and mozzarella combined).
9. Repeat the layering process two more times: noodles, seafood, sauce, cheese.
10. Bake, uncovered, for 35-45 minutes, or until the top is golden brown and bubbly. Let the lasagna stand for 10-15 minutes before serving to allow it to set.

Variations

• Individual Portions: Assemble the lasagna in individual oven-safe ramekins or small baking dishes for an elegant, personalized presentation.
• Broiler Finish: For an extra-crispy, browned cheese topping, place the baked lasagna under the broiler for 1-2 minutes at the end (watch carefully!).
• Creamy Spinach Layer: Thaw and thoroughly drain a box of frozen chopped spinach. Layer it between the noodles and seafood for a pop of color and extra vegetables.
• No-Boil Noodle Method: Use oven-ready lasagna noodles and add an extra ½ cup of stock to the sauce to ensure the noodles cook through properly in the oven.

Tips for Success

• Don’t Overcook the Seafood: Sauté the shrimp and scallops just until done in step 3. They will continue to cook in the oven, and this prevents them from becoming tough and rubbery.
• Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. Shredding the Colby Jack and mozzarella yourself will give you a much smoother, creamier melt.
• Let it Rest: The 10-15 minute resting period after baking is crucial. It allows the lasagna to firm up, making it much easier to slice and serve clean portions.
• Taste Your Crab: Before adding it to the mix, give your crab meat a quick taste. If it seems overly salty, you may want to slightly reduce the added garlic salt in the sauce.

Storage & Reheating

Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave, or cover the baking dish with foil and reheat in a 350°F oven for 20-25 minutes until heated through.

FAQ

Can I use frozen seafood?

Yes, you can. Thaw the shrimp and scallops completely in the refrigerator and pat them very dry with paper towels before cooking to avoid excess water in your dish.

What can I substitute for clam juice?

You can use an additional 1 cup of seafood stock or chicken stock as a substitute for the clam juice, though the flavor profile will be slightly different.

Do I have to use all three seafood types?

The recipe is flexible. You can use a total of 2 pounds of a single seafood (like all shrimp), but the blend of flavors is what makes it special.

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 baking time if it goes into the oven cold.

Can I freeze seafood lasagna?

It’s possible, but the texture of the creamy sauce and seafood 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 seafood lasagna?

A simple green salad with a light vinaigrette, garlic bread, or steamed asparagus make excellent sides that won’t compete with the rich flavors of the lasagna.