Seafood Lasagna
Dive into the luxurious flavors of this creamy, cheesy Seafood Lasagna—a dreamy seafood dish that layers tender shrimp, scallops, and sweet lump crab meat with rich ricotta, spinach, and a luscious Parmesan béchamel sauce. Nestled between perfectly cooked lasagna noodles and topped with melty mozzarella, this dish is further elevated by a hint of marinara for a subtle tang that complements the ocean-fresh seafood. With a golden, bubbly finish, this comfort food classic is ideal for dinner parties or special family meals. Easy-to-follow steps make it attainable for seafood lovers, while its gourmet appeal makes it unforgettable. Perfect for serving a crowd, this decadent lasagna is the ultimate choice for seafood pasta recipes and Italian-inspired dishes.
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Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 1 pound raw shrimp, peeled and deveined
- 0.5 pound scallops
- 1 cup lump crab meat
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup grated Parmesan cheese
- 1 cup ricotta cheese
- 1 cup cooked spinach, squeezed dry
- 2 cups shredded mozzarella cheese
- 2 cups marinara sauce
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cloves garlic, minced
Instructions
Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions. Drain and lay flat on a clean kitchen towel to cool.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp and scallops, cooking until opaque, about 3-4 minutes. Remove from the pan and set aside. Chop the shrimp and scallops into bite-sized pieces.
In the same pan, heat the remaining tablespoon of olive oil. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the crab meat and season with half the salt and pepper. Remove from heat.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, creating a roux. Gradually add the milk, whisking constantly to prevent lumps. Cook until the mixture thickens, about 5-7 minutes. Stir in the Parmesan cheese and season with the remaining salt and pepper. Remove from heat.
In a medium bowl, combine the ricotta cheese, cooked spinach, and 1 tablespoon of chopped parsley.
Spread 1/4 cup of the cheese sauce in the bottom of a 9x13-inch baking dish. Lay 4 lasagna noodles on top.
Spread half of the ricotta mixture over the noodles. Layer half of the seafood mixture on top, followed by 1 cup of marinara sauce, and then 1/2 cup of shredded mozzarella cheese.
Repeat the layers starting with another layer of noodles, remaining ricotta mixture, seafood mixture, marinara, and mozzarella.
Top with the last layer of noodles, spread the remaining cheese sauce over the top, and sprinkle the final 1 cup of mozzarella cheese.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until bubbling and golden on top.
Let the lasagna rest for 10-15 minutes before slicing. Garnish with the remaining chopped parsley before serving.
Nutrition Facts
Calories |
6061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.8 g | 287% | |
| Saturated Fat | 109.2 g | 546% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 1654 mg | 551% | |
| Sodium | 8630 mg | 375% | |
| Total Carbohydrate | 617.2 g | 224% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 70.7 g | ||
| Protein | 423.9 g | 848% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 5445 mg | 419% | |
| Iron | 40.9 mg | 227% | |
| Potassium | 6436 mg | 137% | |
*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.
