Not Like the Others Seafood Lasagna
Dive into decadence with "Not Like the Others Seafood Lasagna," a luxurious twist on the classic comfort food. This creamy, seafood-packed casserole layers tender lasagna noodles with succulent shrimp, scallops, and lump crab meat, all enveloped in a rich Parmesan béchamel sauce. A blend of ricotta, mozzarella, and fresh parsley adds a velvety, herbaceous touch, while a hint of Cajun seasoning delivers a subtle kick. Baked to golden perfection, this seafood lasagna is an elegant showstopper perfect for dinner parties or special family meals. Easy-to-follow steps and premium ingredients make this dish as impressive as it is flavorful, earning its place as a seafood lover’s dream come true.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 1 lb Shrimp (peeled and deveined)
- 1 lb Scallops
- 1 lb Lump crab meat
- 4 tbsp Unsalted butter
- 4 cloves Garlic (minced)
- 3 tbsp All-purpose flour
- 3 cups Milk
- 1 cup Heavy cream
- 1.5 cups Parmesan cheese (grated)
- 2 cups Mozzarella cheese (shredded)
- 2 cups Ricotta cheese
- 0.25 cup Fresh parsley (chopped)
- 1 tsp Cajun seasoning
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Lemon juice
- 2 tbsp Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions. Drain and set aside on a flat surface to avoid sticking.
In a large skillet, heat olive oil over medium heat. Add shrimp and scallops and cook for about 2-3 minutes per side until just opaque. Remove from skillet and set aside.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add 2 cloves of minced garlic and sauté for 30 seconds until fragrant. Add lump crab meat and sauté gently for 2 minutes. Season with a pinch of salt and lemon juice. Remove from skillet and set aside.
To make the béchamel sauce, melt the remaining 2 tablespoons of butter in a medium saucepan over medium heat. Stir in the flour and cook for 1-2 minutes until golden and bubbly.
Slowly whisk in milk and heavy cream, making sure there are no lumps. Continue to whisk until the mixture begins to thicken, about 4-5 minutes.
Reduce the heat to low and stir in 1 cup of Parmesan cheese, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and Cajun seasoning. Simmer for 2 minutes, then remove from heat.
In a medium bowl, combine the ricotta cheese, 1/2 cup of Parmesan cheese, 1 cup of mozzarella cheese, and parsley.
To assemble the lasagna, spread a thin layer of béchamel sauce on the bottom of a 9x13-inch baking dish. Place 3 lasagna noodles on top.
Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the seafood mixture (shrimp, scallops, and crab), and 1/3 of the béchamel sauce. Repeat the layers two more times, ending with a layer of béchamel sauce.
Sprinkle the remaining 1 cup of mozzarella cheese on top.
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Allow the lasagna to cool for 10 minutes before slicing. Serve with extra parsley for garnish if desired.
Nutrition Facts
Calories |
8771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 411.3 g | 527% | |
| Saturated Fat | 234.3 g | 1172% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 2343 mg | 781% | |
| Sodium | 14689 mg | 639% | |
| Total Carbohydrate | 622.8 g | 226% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 51.8 g | ||
| Protein | 614.1 g | 1228% | |
| Vitamin D | 33.9 mcg | 169% | |
| Calcium | 7689 mg | 591% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 7187 mg | 153% | |
*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.
