Seafood Lasagna Alfredo
Dive into indulgence with this rich and creamy Seafood Lasagna Alfredo, a decadent twist on a classic Italian favorite. Layers of tender lasagna noodles are elegantly stacked with a luscious homemade Alfredo sauce, succulent shrimp, and buttery sea scallops for an irresistible seafood medley. Ricotta cheese blended with fresh parsley and an oozy blanket of mozzarella bring extra creaminess, while the golden baked top adds the perfect finishing touch. Perfect for special occasions or luxurious family dinners, this seafood lasagna delivers balanced flavors and stunning presentation. Ready in just 90 minutes, it’s a crowd-pleasing recipe that promises comfort and elegance in every bite.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 6 tablespoons Butter
- 4 cloves Garlic, minced
- 6 tablespoons All-purpose flour
- 4 cups Milk
- 2 cups Heavy cream
- 2 cups Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 pound Large shrimp, peeled and deveined
- 1 pound Sea scallops, cut in halves if large
- 2 cups Ricotta cheese
- 1 large Egg
- 3 cups Mozzarella cheese, shredded
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles in a large pot of salted boiling water according to package instructions. Drain, rinse them under cold water, and set aside.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Whisk in the flour and cook for 2 minutes, stirring constantly, to form a roux.
Slowly whisk in the milk and heavy cream, ensuring no lumps form. Cook the sauce for 5-7 minutes, stirring continuously, until thickened.
Stir in the grated Parmesan cheese, salt, and black pepper. Remove from heat and set aside.
In a large skillet, heat olive oil over medium-high heat. Add the shrimp and scallops and cook for 2-3 minutes per side, or until just cooked through. Remove them from the skillet and set aside.
In a mixing bowl, combine the ricotta cheese, egg, and parsley. Stir until well blended.
To assemble the lasagna, spread 1/2 cup of Alfredo sauce on the bottom of a 9x13-inch baking dish. Arrange 3 lasagna noodles over the sauce.
Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the shrimp and scallops. Sprinkle 1/3 of the shredded mozzarella over the seafood.
Pour about 1/3 of the Alfredo sauce over the layer. Repeat this process two more times, finishing with a layer of Alfredo sauce and mozzarella on top.
Cover the dish with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
8994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 474.9 g | 609% | |
| Saturated Fat | 260.9 g | 1304% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 2786 mg | 929% | |
| Sodium | 12313 mg | 535% | |
| Total Carbohydrate | 633.9 g | 231% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 79.8 g | ||
| Protein | 523.4 g | 1047% | |
| Vitamin D | 12.4 mcg | 62% | |
| Calcium | 7984 mg | 614% | |
| Iron | 35.9 mg | 199% | |
| Potassium | 6352 mg | 135% | |
*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.
