Seafood Lasagna

Introduction

This Seafood Lasagna elevates classic comfort food into an elegant, luxurious meal. You’ll love the combination of tender scallops, shrimp, and crab in a rich, creamy sauce layered between pasta and melted cheese. It’s a show-stopping dish perfect for holidays or impressing guests at a dinner party.

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 cold water, and lay flat on a sheet of parchment paper to prevent sticking.
2. While the pasta cooks, melt the butter in a large skillet or Dutch oven over medium heat. Add the green onions and minced garlic, sautéing for 2-3 minutes until fragrant.
3. Add the scallops and shrimp to the skillet. Cook for 3-4 minutes, stirring occasionally, until the shrimp are just pink and opaque. Remove the seafood mixture to a bowl, leaving the butter and juices in the pan.
4. To the same pan, add the chicken stock, clam juice, and seafood stock. Bring to a simmer. Whisk in the garlic salt and Old Bay seasoning.
5. Reduce heat to medium-low. Slowly whisk in the flour until fully incorporated and no lumps remain. Cook for 2 minutes, whisking constantly.
6. Gradually whisk in the half and half until the sauce is smooth and begins to thicken, about 5-7 minutes. Remove from heat.
7. Gently fold the cooked seafood and the shredded crab meat into the creamy sauce.
8. In a separate bowl, combine the shredded Colby Jack and mozzarella cheeses.
9. To assemble, spread a thin layer of the seafood sauce (without too many large pieces) in the bottom of a 9×13 inch baking dish. Place 3 lasagna noodles over the sauce.
10. Top the noodles with a generous portion of the seafood sauce, followed by a handful of the mixed cheeses. Repeat the layers (noodles, sauce, cheese) three more times, ending with a layer of cheese on top.
11. Cover the dish loosely with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and lightly browned.
12. Let the lasagna rest for 10-15 minutes before slicing and serving.

Variations

• Individual Portions: Assemble the lasagna in individual ramekins or small oven-safe dishes for an elegant, portion-controlled presentation.
• No-Boil Noodles: Use oven-ready lasagna noodles and add 5-10 minutes to the covered baking time.
• Extra Crunch: For the last 5 minutes of uncovered baking, switch the oven to broil to create a beautifully browned, slightly crisp top.
• Lighter Version: For a slightly lighter sauce, you can substitute the half and half with whole milk, though the sauce will be a bit less rich.

Tips for Success

• Avoid overcooking the seafood in step 3; it will finish cooking in the oven. The shrimp should just turn pink.
• Let the lasagna rest after baking. This crucial step allows the layers to set, making it much easier to slice cleanly.
• If using fresh crab meat, gently pick through it to check for any small pieces of shell.
• Shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy and prevent it from melting as smoothly.

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 warm in a 325°F oven for 20-25 minutes, or until heated through. Microwaving is quick but can make the noodles slightly mushy.

FAQ

Can I make this ahead of time?

Yes. Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the initial covered baking time since it will be cold from the fridge.

Can I use frozen seafood?

Absolutely. Thaw frozen scallops and shrimp completely in the refrigerator overnight and pat them very dry with paper towels before cooking to avoid excess water in the sauce.

Can I substitute the clam juice?

If you don’t have clam juice, you can use an additional 1 cup of seafood or chicken stock, though you will lose some of the distinct briny flavor.

What’s the difference between bay and sea scallops?

Bay scallops are smaller, sweeter, and more tender. Sea scallops are larger and should be chopped to a similar size for even cooking and layering.

My sauce seems too thick. What should I do?

If the sauce becomes too thick while assembling, you can thin it with a small splash of extra stock, clam juice, or half and half.

Can I freeze seafood lasagna?

It’s not recommended. The dairy-based sauce and cooked seafood may separate and become watery when thawed and reheated.