Seafood Lasagna

Introduction

This Seafood Lasagna elevates the classic comfort dish into a luxurious and creamy masterpiece. You get layers of tender shrimp, scallops, and sweet crab meat enveloped in a rich, Old Bay-infused sauce. It’s a show-stopping centerpiece perfect for impressing guests at a special dinner.

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 oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions until al dente. Drain and set aside.
2. In a large skillet over medium heat, sauté the green onions and garlic in 2 tablespoons of the butter (taken from the 1/2 cup) until fragrant, about 2 minutes.
3. Add the scallops and shrimp to the skillet. Cook, stirring occasionally, until the shrimp are pink and opaque and the scallops are just cooked through, about 4-5 minutes. Gently stir in the crab meat. Remove the skillet from the heat and set aside.
4. In a medium saucepan over medium heat, combine the chicken stock, clam juice, and seafood stock. Bring to a simmer, then reduce heat to low to keep warm.
5. In a separate large saucepan or Dutch oven, melt the remaining butter over medium heat. Whisk in the garlic salt and Old Bay seasoning. Add the flour and whisk constantly for 1-2 minutes to create a roux.
6. Gradually pour in the warm stock mixture while whisking constantly to prevent lumps. Continue cooking and whisking until the mixture thickens slightly.
7. Gradually whisk in the half and half until smooth. Bring to a gentle simmer, whisking frequently, until the sauce is thick and creamy enough to coat the back of a spoon. Remove from heat.
8. To assemble, spread a thin layer of the white sauce on the bottom of a 9×13 inch baking dish. Arrange 4 cooked lasagna noodles over the sauce.
9. Layer with 1/3 of the seafood mixture, 1/3 of the remaining white sauce, and 1/3 of the combined Colby Jack and mozzarella cheeses. Repeat the layers twice more, starting with noodles and ending with cheese.
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 golden on top. Let stand for 10-15 minutes before slicing and serving.

Variations

• Individual Portions: Assemble the lasagna in individual ramekins or small baking dishes for an elegant, personalized presentation.
• No-Boil Noodles: Use oven-ready (no-boil) lasagna noodles. You may need to add an extra 1/4 cup of liquid (like stock) to the sauce to ensure they cook through properly.
• Crispy Top: For a more textured topping, mix 1/2 cup of panko breadcrumbs with 1 tablespoon of melted butter and sprinkle over the cheese layer before the final uncovered bake.
• Lighter Version: Substitute the half and half with whole milk for a slightly lighter (though less rich) sauce.

Tips for Success

• Dry the Seafood: Pat the scallops and shrimp dry with paper towels before cooking to ensure they sear nicely instead of steaming.
• Prevent Lumps: When making the sauce, ensure your stock mixture is warm when adding it to the roux, and whisk vigorously and constantly.
• Let it Rest: Allowing the baked lasagna to rest for 10-15 minutes is crucial. This lets the layers set, making it much easier to slice cleanly.
• Fresh vs. Canned: For the best flavor, use fresh or pasteurized crab meat from the refrigerated section rather than canned.

Storage & Reheating

Store leftover lasagna, covered tightly, in the refrigerator for up to 3 days. Reheat individual portions in the microwave, or cover the baking dish with foil and reheat in a 350°F oven for 20-30 minutes until heated through.

FAQ

Can I make this lasagna ahead of time?

Yes, you can assemble it completely, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time.

Can I use different seafood?

Absolutely, while following the provided ingredient list, you can substitute the scallops, shrimp, or crab with equal weights of other shellfish like lobster meat or chopped clams.

Can I use frozen seafood?

Yes, ensure the shrimp and scallops are fully thawed and thoroughly patted dry before cooking to avoid excess water in your dish.

What can I use instead of clam juice?

You must use it for the listed flavor profile, but you could replace it with an additional 1 cup of seafood or chicken stock in a pinch, though the seafood flavor will be milder.

Why did my sauce turn out too thick/gummy?

This usually means the roux cooked too long or the sauce was simmered for too long after adding the flour. Next time, cook the roux for just 1-2 minutes and remove the sauce from the heat as soon as it thickens to a creamy consistency.

Is it okay to use pre-shredded cheese?

While convenient, pre-shredded cheese contains anti-caking agents that can make your sauce grainy. For the smoothest melt, it’s best to shred your own Colby Jack and mozzarella from a block.