Seafood Lasagna

Introduction

You can transform classic lasagna into a luxurious coastal feast with this seafood-packed recipe. Layers of tender noodles and a creamy sauce are loaded with shrimp, scallops, and crab for an impressive and comforting dish. It’s a fantastic way to enjoy the flavors of the ocean in a beloved, crowd-pleasing format.

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 12 lasagna noodles according to package directions for al dente. Drain and lay them flat on a sheet of parchment paper to prevent sticking.
2. In a large skillet or pot over medium heat, melt the 1/2 cup butter. Add the 1 cup green onions and 2 Tablespoons minced garlic. Sauté for 2-3 minutes until fragrant.
3. Add the 12 ounces scallops and 1 pound shrimp to the skillet. Cook for 4-5 minutes, stirring occasionally, until the shrimp are pink and opaque and the scallops are firm. Stir in the 8 ounces crab meat, then remove the entire seafood mixture to a bowl and set aside.
4. In the same skillet (with any residual butter), whisk in the 1/2 cup all purpose flour to make a roux. Cook for 1-2 minutes, whisking constantly.
5. Slowly pour in the 1 cup chicken stock, 1 cup clam juice, and 1/2 cup seafood stock, whisking constantly to avoid lumps. Bring to a gentle simmer.
6. Whisk in the 2 cups half and half, 1/2 Tablespoon garlic salt, and 1/2 Tablespoon Old Bay seasoning. Continue to simmer, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat.
7. To assemble, spread a thin layer of the cream sauce in the bottom of a 9×13 inch baking dish. Place a layer of 3 noodles over the sauce.
8. Top the noodles with 1/3 of the cooked seafood mixture. Spoon 1/4 of the remaining cream sauce over the seafood, then sprinkle with 3/4 cup each of the Colby Jack and mozzarella cheeses.
9. Repeat the layering process two more times: noodles, seafood, sauce, and cheeses. For the final layer, place the last 3 noodles on top. Cover with the remaining cream sauce and the last of the shredded cheeses.
10. Cover the dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
11. Remove from the oven and let the lasagna rest for 10-15 minutes before slicing and serving.

Variations

• Individual Servings: Assemble the lasagna in small, oven-safe baking dishes or ramekins for a more elegant presentation.
• Herb-Infused: Add a layer of fresh herbs like basil or dill between the seafood and cheese layers before baking.
• Béchamel Base: For a richer sauce, steep the clam juice and stocks with a bay leaf and a few peppercorns before straining and using in the roux.
• Broiler Finish: After baking, place the lasagna under the broiler for 1-2 minutes to get a beautifully browned and crispy cheese topping.

Tips for Success

• Use a good quality, pre-shredded cheese blend for convenience, or shred blocks of cheese yourself for a smoother melt.
• Letting the assembled lasagna rest after baking is crucial; it allows the layers to set and makes slicing much cleaner.
• If your sauce seems too thick after simmering, you can thin it with an extra splash of stock or half and half to ensure it spreads easily.

Storage & Reheating

Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, cover a portion with foil and bake at 350°F until warmed through, or microwave individual slices in 60-second intervals until hot.

FAQ

Can I use no-boil lasagna noodles?

Yes, you can substitute no-boil noodles. You may need to add a little extra sauce or a splash of stock over the dry noodle layers to ensure they cook through properly.

What can I use if I can’t find clam juice?

You can substitute the 1 cup of clam juice with an equal amount of additional seafood stock or chicken stock, though the flavor profile will be slightly less briny.

Can I make this lasagna 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.

Can I freeze seafood lasagna?

Yes, for up to 2 months. Assemble and bake it without the final cheese layer, let it cool completely, wrap tightly, and freeze. Thaw in the refrigerator overnight, add the cheese, and bake as directed.

Is it okay to use frozen seafood?

Yes, just ensure the shrimp and scallops are completely thawed, drained, and patted very dry before cooking to avoid excess water in the dish.

Can I use a different cheese?

The Colby Jack and mozzarella provide great melt and mild flavor. You can swap one for a similar mild cheese like Monterey Jack, but avoid very sharp or oily cheeses that could overpower the seafood.