Seafood Tortilla Lasagna Lasagne
Dive into the vibrant flavors of this Seafood Tortilla Lasagna, a unique fusion of classic Italian lasagna and coastal seafood delights wrapped in a Tex-Mex twist. Layers of soft flour tortillas are stacked with a luscious medley of shrimp, lump crab meat, and tender white fish simmered in a creamy tomato-cilantro sauce spiced with smoked paprika, cumin, and chili powder. Each layer is crowned with a gooey blend of mozzarella and cheddar cheese, creating a rich, bubbling golden finish that’s impossible to resist. Perfect for seafood lovers, this easy-to-prepare dish is ready in just over an hour and delivers a hearty, crowd-pleasing dinner with a refreshing citrusy kick from fresh lime wedges. Ideal for those searching for "seafood lasagna recipes," "Mexican lasagna with tortillas," or "seafood casserole ideas," this recipe promises to impress at your next family dinner or special gathering.
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Recipe Information
Ingredients
- 6 Large flour tortillas
- 400 grams Shrimp (peeled and deveined)
- 200 grams Lump crab meat
- 200 grams White fish fillets (e.g., cod or tilapia), chopped
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 Yellow onion, finely chopped
- 1 Red bell pepper, diced
- 400 grams Canned diced tomatoes (with juice)
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 250 milliliters Heavy cream
- 2 tablespoons Fresh cilantro, chopped
- 300 grams Shredded mozzarella cheese
- 200 grams Shredded cheddar cheese
- 1 Lime, cut into wedges (for garnish)
Instructions
Preheat your oven to 190°C (375°F) and lightly grease a 9x13-inch baking dish.
Heat olive oil in a large skillet over medium heat. Add the garlic, onion, and red bell pepper, and sauté for 3-4 minutes until softened.
Add the shrimp, chopped white fish, and crab meat to the skillet. Cook for 4-5 minutes until the shrimp turns pink and the fish is cooked through. Remove the seafood from the skillet and set aside.
In the same skillet, add the canned diced tomatoes with their juice, tomato paste, ground cumin, smoked paprika, chili powder, salt, and black pepper. Simmer for 5 minutes to thicken the sauce slightly.
Stir in the heavy cream and chopped cilantro, then return the seafood mixture to the skillet. Mix well and remove from heat.
To assemble the lasagna, place a layer of tortillas at the bottom of the prepared baking dish, tearing them as needed to cover the surface.
Spread a third of the seafood mixture over the tortillas, then sprinkle a mix of mozzarella and cheddar cheese on top.
Repeat the layers of tortillas, seafood mixture, and cheese until all ingredients are used, finishing with a generous layer of cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is golden and bubbly.
Let the tortilla lasagna rest for 5 minutes before slicing. Garnish with lime wedges and extra chopped cilantro, if desired.
Nutrition Facts
Calories |
4669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.0 g | 351% | |
| Saturated Fat | 142.7 g | 714% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1665 mg | 555% | |
| Sodium | 9777 mg | 425% | |
| Total Carbohydrate | 213.9 g | 78% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 28.7 g | ||
| Protein | 324.4 g | 649% | |
| Vitamin D | 27.9 mcg | 139% | |
| Calcium | 4416 mg | 340% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 4224 mg | 90% | |
*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.
