Seafood Lasagna

Introduction

Impress any crowd with this decadent Seafood Lasagna, a luxurious twist on the classic comfort food. You’ll love the rich layers of tender shrimp, sweet scallops, and flaky crab enveloped in a creamy, savory sauce. It’s the perfect centerpiece for a special occasion or a memorable family 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 your oven to 350°F (175°C). Cook the lasagna noodles according to package directions until al dente. Drain, lay them flat on a sheet of parchment paper, and set aside.
2. In a large skillet over medium-high heat, melt the butter. Add the green onions and minced garlic, sautéing for 1-2 minutes until fragrant.
3. Add the scallops and shrimp 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 seafood to a bowl and set aside.
4. In the same skillet, pour in the chicken stock, clam juice, and seafood stock. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
5. Whisk in the garlic salt and Old Bay seasoning. Reduce heat to medium-low. Gradually sprinkle in the flour while whisking constantly to prevent lumps. Cook for 1-2 minutes.
6. Slowly pour in the half and half while whisking continuously. Cook until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat.
7. Fold the cooked shrimp, scallops, and 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 on the bottom of a 9×13 inch baking dish. Arrange 3 lasagna noodles over the sauce.
10. Spoon about 1/3 of the seafood sauce over the noodles, then sprinkle with about 1/4 of the cheese mixture.
11. Repeat the layers two more times: noodles, sauce, cheese. For the final top layer, add the last 3 noodles, the remaining sauce, and finish with the remaining cheese.
12. Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly. Let the lasagna rest for 10-15 minutes before slicing and serving.

Variations

• Individual Portions: Assemble the lasagna in small, oven-safe ramekins for elegant single servings, adjusting the bake time slightly.
• No-Boil Noodle Hack: Use oven-ready lasagna noodles; you may need to add a bit more sauce or a splash of stock to the dish before baking.
• Spice it Up: Add a pinch of red pepper flakes to the sauce or use a spicy Old Bay seasoning for a kick of heat.
• Fresh Herb Finish: Garnish the baked lasagna with chopped fresh parsley or chives just before serving for a pop of color and freshness.

Tips for Success

• Dry Crab Meat: Gently squeeze excess liquid from the crab meat before adding it to prevent the sauce from becoming watery.
• Don’t Overcook the Seafood: The shrimp and scallops will continue to cook in the oven. Remove them from the skillet as soon as they are just done to keep them tender.
• Layer Carefully: Avoid overfilling layers with sauce, which can make the lasagna too soupy and difficult to slice cleanly.
• Rest is Crucial: Allowing the lasagna to rest after baking lets the layers set, making it much easier to cut into neat portions.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat individual portions in the microwave at reduced power or, to maintain texture, cover with foil and reheat in a 325°F oven until warmed through.

FAQ

Can I use pre-cooked seafood?

It’s not recommended. Using raw shrimp and scallops ensures they cook in the sauce, absorbing maximum flavor and staying tender. Pre-cooked seafood will become tough and rubbery.

Can I make this ahead of time?

Yes, assemble the lasagna completely, 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 freeze seafood lasagna?

You can freeze it after baking. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat, covered, in a 325°F oven.

Can I use a different cheese blend?

Absolutely. A sharp white cheddar can be substituted for the Colby Jack, or you can use all mozzarella for a milder flavor.

Is there a substitute for clam juice?

You can use an additional 1 cup of seafood stock, though the clam juice adds a distinctive briny flavor that is part of the dish’s character.

My sauce seems too thick/thin. What can I do?

If too thick after adding the half and half, whisk in a splash more stock. If too thin, let it simmer a few minutes longer to reduce and thicken before assembling.