Seafood Lasagna

Introduction

Indulge in the luxurious taste of the ocean with this rich and decadent seafood lasagna. It’s a delightful twist on a classic comfort food, layering tender shrimp, scallops, and crab between sheets of pasta and a creamy seafood sauce. You’ll find it’s an impressive dish perfect for special occasions or whenever you want to treat yourself.

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 cool water, and lay flat on a sheet of parchment paper to prevent sticking.
2. In a large skillet, melt the butter over medium heat. Add the green onions and garlic, sautéing for 2-3 minutes until fragrant.
3. Add the shrimp and scallops to the skillet. Cook for 3-4 minutes, stirring occasionally, until the shrimp are pink and opaque and the scallops are just cooked through. Remove the skillet from the heat and gently stir in the crab meat. Transfer the seafood mixture to a bowl and set aside.
4. In the same skillet (without washing it), add the chicken stock, clam juice, and seafood stock. Bring to a simmer over medium heat.
5. Whisk in the garlic salt, Old Bay seasoning, and flour until smooth and no lumps remain. Continue to cook, whisking constantly, for 2-3 minutes to cook out the raw flour taste.
6. Gradually whisk in the half and half. Bring the sauce to a gentle simmer, continuing to whisk until it thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat.
7. Spread a thin layer of the cream sauce (about 1/2 cup) on the bottom of a 9×13-inch baking dish.
8. Place 3 lasagna noodles over the sauce. Layer with one-third of the seafood mixture, one-third of the remaining cream sauce, and a blend of one-third each of the Colby Jack and mozzarella cheeses.
9. Repeat the layers two more times: noodles, seafood, sauce, and cheese. For the final layer, top with the last 3 noodles, any remaining sauce, and the last of the cheeses.
10. Cover the 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.
11. Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set for cleaner cuts.

Variations

• Individual Portions: Assemble the lasagna in small, oven-safe baking dishes for elegant single servings.
• Herbaceous Twist: Add a handful of fresh chopped parsley, dill, or tarragon to the seafood mixture for a bright, fresh flavor.
• Lighter Sauce: For a less rich dish, you can substitute 1 cup of the half and half with additional seafood or chicken stock.
• Pasta Swap: Use no-boil lasagna noodles for an even quicker assembly; just be sure there is ample sauce around them.

Tips for Success

• Prep First: Have all your ingredients chopped, measured, and ready to go (mise en place) before you start cooking, as the sauce comes together quickly.
• Don’t Overcook the Seafood: The shrimp and scallops will continue to cook in the oven, so it’s crucial to just cook them until opaque when sautéing to keep them tender.
• Let it Rest: The resting period after baking is not optional. It allows the lasagna to firm up, making it much easier to serve.
• Cheese Blend: Combine the Colby Jack and mozzarella cheeses in a bowl before layering to ensure even distribution.

Storage & Reheating

Store leftover lasagna, covered tightly in the baking dish or in an airtight container, in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 325°F oven for 20-25 minutes, or until heated through. You can also microwave individual portions for 1-2 minutes.

FAQ

Can I use frozen seafood?

Yes, you can use thawed frozen shrimp and scallops. Ensure they are completely thawed and patted dry with paper towels to avoid excess water in your dish.

What can I substitute for clam juice?

If you don’t have clam juice, you can use an equal amount of additional seafood stock or chicken stock, though you’ll lose a bit of the classic seafood flavor.

Can I make this ahead of time?

Absolutely. Assemble the lasagna completely, cover, 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. Assemble and bake as directed, let it cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating, covered with foil, in a 350°F oven.

Is there a substitute for half and half?

You can use a combination of equal parts whole milk and heavy cream, or for a richer sauce, use all heavy cream.

Can I use a different cheese?

Yes. A mild white cheddar, Monterey Jack, or even a Fontina can be used in place of the Colby Jack. The mozzarella is important for its meltability.