Seafood Lasagna

Introduction

This seafood lasagna is a luxurious twist on a classic comfort food, featuring a rich and creamy sauce packed with shrimp, scallops, and crab. You’ll love how the layers of pasta, tender seafood, and melted cheese create an impressive and decadent meal. It’s perfect for a special occasion or when you want to turn a simple dinner into something extraordinary.

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 flat on a sheet of parchment paper to prevent sticking.
2. While the noodles cook, prepare the seafood. Pat the scallops and shrimp dry with a paper towel. If using sea scallops, chop them into bite-sized pieces.
3. In a large skillet or Dutch oven, melt the butter over medium heat. Add the green onions and garlic, sautéing for 1-2 minutes until fragrant.
4. Add the scallops and shrimp to the skillet. Cook, stirring occasionally, for 3-4 minutes, or until the shrimp are just pink and opaque. The seafood will finish cooking in the oven. Gently stir in the crab meat and remove the skillet from the heat.
5. To the seafood mixture in the skillet, sprinkle the flour, garlic salt, and Old Bay seasoning over everything. Stir well to coat and cook for 1 minute.
6. Gradually pour in the chicken stock, clam juice, and seafood stock, stirring constantly to prevent lumps. Bring to a gentle simmer until the mixture thickens slightly.
7. Reduce heat to low. Slowly stir in the half and half until fully incorporated and the sauce is smooth and creamy. Let it simmer for another 2-3 minutes, then remove from heat.
8. In a separate bowl, combine the shredded Colby Jack and mozzarella cheeses.
9. To assemble, spread about 1 cup of the seafood sauce in the bottom of a 9×13 inch baking dish. Arrange 4 lasagna noodles over the sauce.
10. Top the noodles with one-third of the remaining seafood sauce, followed by one-third of the cheese mixture. Repeat the layers twice more: noodles, sauce, cheese. The final layer should be cheese.
11. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
12. Let the lasagna rest for 10-15 minutes before slicing and serving.

Variations

• Individual Portions: Layer the ingredients in individual oven-safe ramekins for elegant, personal servings.
• White Sauce Base: For a bolder white sauce flavor, reduce the chicken stock and use all clam juice and seafood stock.
• No-Boil Noodle Method: Use no-boil lasagna noodles. Simply ensure your sauce is slightly thinner (add a splash more stock) to provide enough liquid for the noodles to cook through.
• Broil Finish: For an extra-crispy, browned cheese topping, switch the oven to broil for the final 1-2 minutes of cooking (watch closely!).

Tips for Success

• Ensure your shrimp and scallops are patted very dry before sautéing to prevent excess water from thinning your sauce.
• Shred your own cheese from a block; pre-shredded cheese contains anti-caking agents that can make your sauce grainy and less smooth.
• Don’t overcook the shrimp and scallops in the skillet—they only need to be about 75% done, as they will finish cooking in the hot oven.
• Allowing the lasagna to rest after baking is crucial. It lets the layers set, making it much easier to cut clean slices.

Storage & Reheating

Store cooled 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. For a single serving, microwave on medium power in 60-second intervals, stirring gently in between.

FAQ

Can I use frozen seafood?

Yes, thaw completely in the refrigerator and pat it very dry before using to avoid a watery sauce.

Can I make this lasagna 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.

What can I substitute for clam juice?

If you cannot find clam juice, you can use an additional 1 cup of seafood or chicken stock, though you will lose some of the distinct seafood flavor.

Is there a substitute for Old Bay seasoning?

You can use a simple blend of paprika, celery salt, and a pinch of cayenne pepper, or use any other seafood seasoning blend you prefer.

My sauce seems too thick. What should I do?

If your sauce thickens too much before assembly, you can thin it with a small splash of additional stock, clam juice, or half and half.

Can I freeze seafood lasagna?

It’s possible but not ideal, as the dairy-based sauce can become grainy and the seafood may become rubbery upon thawing and reheating. For best quality, enjoy it fresh or refrigerated.