Seafood Lasagna

Introduction

This seafood lasagna is a rich, comforting twist on a classic, where layers of tender pasta embrace a creamy medley of shrimp, scallops, and crab. The seafood is simmered in a flavorful blend of stocks and finished with a trio of decadent cheeses for a truly luxurious dish. It’s an impressive centerpiece for a special dinner that you can prepare with confidence.

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 12 lasagna noodles according to package directions for al dente. Drain, rinse with cool water to stop the cooking, and set aside.
2. While the noodles cook, make the seafood mixture. 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, sautéing for 1-2 minutes until fragrant.
3. Add the 12 ounces scallops, 1 pound shrimp, and 8 ounces crab meat to the skillet. Cook for 3-4 minutes, stirring, until the shrimp and scallops are just starting to turn opaque.
4. Pour in the 1 cup chicken stock, 1 cup clam juice, and 1/2 cup seafood stock. Stir in the 1/2 Tablespoon garlic salt and 1/2 Tablespoon Old Bay seasoning. Bring to a gentle simmer and cook for 5 minutes. Use a slotted spoon to transfer all the seafood to a bowl, leaving the broth in the skillet.
5. Create the sauce. With the broth simmering on medium-low heat, sprinkle the 1/2 cup all-purpose flour over the liquid while whisking constantly to avoid lumps. Cook for 2 minutes to remove the raw flour taste.
6. Slowly whisk in the 2 cups half and half until the sauce is smooth and thickened, about 3-5 minutes. Remove from heat.
7. Assemble the lasagna. Spread a thin layer of the cream sauce in the bottom of a 9×13 inch baking dish. Arrange 4 lasagna noodles over the sauce.
8. Top the noodles with half of the reserved seafood mixture. Sprinkle with 1 cup of the shredded Colby Jack cheese and 1 cup of the shredded mozzarella cheese. Spoon about one-third of the remaining cream sauce evenly over the cheese.
9. Repeat the layers: 4 noodles, the remaining seafood, 1 cup Colby Jack, 1 cup mozzarella, and another third of the sauce. Finish with the last 4 noodles and spread the remaining sauce evenly over the top.
10. Sprinkle the remaining 1 cup Colby Jack and 1 cup mozzarella cheeses over the top layer of sauce.
11. Cover the dish loosely with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
12. 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, personalized servings.
• Herb Infusion: Stir a tablespoon of fresh chopped parsley, dill, or tarragon into the cream sauce just before assembling for a bright, herbal note.
• Crispy Topping: For the last 5 minutes of baking, switch the oven to broil to get a beautifully browned, crispy cheese crust on top.
• Pasta Swap: Use no-boil lasagna noodles for a quicker prep; simply ensure there is enough sauce covering them to cook through properly.

Tips for Success

• Pat your seafood dry with a paper towel before cooking to help it sear slightly and prevent excess water from thinning your sauce.
• Grate your own Colby Jack and mozzarella cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
• Letting the baked lasagna rest is non-negotiable; it allows the cheesy layers to firm up so your slices hold their shape beautifully.

Storage & Reheating

Store leftovers 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 15-20 minutes, or until heated through. You can also microwave single servings in 60-second intervals, stirring gently in between.

FAQ

Can I use frozen seafood?

Yes, thaw it completely in the refrigerator overnight and pat it very dry before using to avoid excess moisture.

Can I make this ahead of time?

Absolutely. Assemble the lasagna, 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 substitute the crab meat?

If needed, you can use all shrimp and scallops, increasing their quantities slightly to compensate for the weight. Imitation crab (surimi) can also be used.

My sauce seems too thick. What should I do?

If the sauce becomes too thick while making it, simply whisk in an extra splash of chicken stock, clam juice, or half and half until it reaches a smooth, creamy consistency.

Is this lasagna very heavy?

It is rich, but using half and half instead of heavy cream lightens it slightly. The layers of seafood also provide a lighter feel than a traditional meat lasagna.

What can I serve with seafood lasagna?

A simple green salad with a lemony vinaigrette, garlic bread, or steamed asparagus are perfect sides to balance the richness of the lasagna.