Gridiron Seafood Lasagna
Dive into layers of coastal decadence with this Gridiron Seafood Lasagna! Packed with succulent shrimp, tender scallops, and sweet crab meat, this recipe takes the classic comfort food to gourmet heights. A velvety béchamel sauce infused with Parmesan coats every layer of al dente lasagna noodles, while creamy ricotta, gooey mozzarella, and a zing of fresh lemon zest add richness and brightness in every bite. Perfectly seasoned with garlic and fresh parsley, this seafood lasagna is baked to golden, bubbly perfection, making it an irresistible centerpiece for any dinner table. Whether you're hosting a crowd or treating yourself, this easy-to-follow recipe delivers a restaurant-quality dish in just under 90 minutes. Perfect for seafood lovers and special occasions!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 tablespoons Olive oil
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 cup Parmesan cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cloves Garlic (minced)
- 1 pound Shrimp (peeled and deveined)
- 0.5 pound Scallops
- 0.5 pound Crab meat (cooked and shredded)
- 2 cups Ricotta cheese
- 3 cups Mozzarella cheese (shredded)
- 0.5 cup Fresh parsley (chopped)
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package directions. Drain and set aside.
In a medium saucepan, heat the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
Slowly whisk in the milk, stirring constantly, until the mixture thickens (about 5 minutes).
Stir in Parmesan cheese, salt, and black pepper. Remove from heat and set aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the shrimp and scallops to the skillet and cook for 3-4 minutes or until just opaque. Remove from heat and stir in the crab meat, parsley, and lemon zest. Set aside.
Spread a thin layer of béchamel sauce on the bottom of a 9x13-inch baking dish.
Layer 3-4 lasagna noodles over the sauce, followed by a third of the seafood mixture, a layer of ricotta cheese, and a sprinkle of mozzarella cheese. Repeat this process for two more layers.
Finish the top layer with the remaining béchamel sauce and mozzarella cheese.
Cover the lasagna with foil and bake for 30 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10 minutes before serving.
Nutrition Facts
Calories |
936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 1603 mg | 70% | |
| Total Carbohydrate | 77.3 g | 28% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.7 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 852 mg | 66% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 742 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
