Description
Indulge in the luxurious flavors of the sea with this creamy, cheesy Seafood Lasagna. Layers of tender shrimp, scallops, and crab are enveloped in a velvety white sauce and topped with a blend of gooey melted cheeses. Perfect for special occasions or when you want to elevate your dinner table, this dish is a showstopper that satisfies every craving.
Ingredients
For the Seafood Filling:
- 2 tablespoons canola oil
- 2 tablespoons unsalted butter
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- ½ cup low-sodium chicken broth
- 8 ounces clam juice
- 12 ounces bay scallops, halved
- 1 pound shrimp, peeled and deveined (small)
- 8 ounces crabmeat, chopped
- ½ teaspoon black pepper (divided)
For the White Sauce:
- 8 tablespoons (½ cup) unsalted butter
- ½ cup all-purpose flour
- 2½ cups half-and-half (divided)
- Reserved seafood cooking liquid
- ¼ cup semi-dry white wine
- ½ teaspoon kosher salt
- ⅛ teaspoon crushed red pepper flakes
- ½ cup Parmesan cheese, shredded (divided)
For Assembling the Lasagna:
- 9 oven-ready lasagna noodles
- 1 cup Italian cheese blend, shredded
- 1 cup mozzarella cheese, shredded
Instructions
- Preheat the Oven and Prep the Dish:
- Preheat the oven to 350°F (175°C).
- Spray a 9×9-inch casserole dish with nonstick cooking spray and set aside.
- Cook the Seafood:
- Heat canola oil and 2 tablespoons butter in a large skillet over medium-high heat.
- Add green onions and sauté until tender. Stir in garlic and cook for 15 seconds.
- Pour in chicken broth and clam juice. Bring to a boil.
- Add scallops, shrimp, crabmeat, and ¼ teaspoon black pepper. Reduce heat to simmer and cook for 5 minutes or until seafood is just done.
- Drain the seafood, reserving the cooking liquid, and set the seafood aside.
- Make the White Sauce:
- In the same skillet, melt the remaining butter over medium heat.
- Whisk in flour until smooth, then gradually stir in 1½ cups half-and-half and the reserved cooking liquid.
- Cook, whisking constantly, until the sauce thickens (about 2 minutes).
- Remove from heat and stir in white wine, remaining half-and-half, red pepper flakes, ¼ cup Parmesan cheese, and ¼ teaspoon black pepper.
- Assemble the Lasagna:
- Spread ½ cup of white sauce on the bottom of the prepared casserole dish.
- Place 3 lasagna noodles over the sauce. Top with ¼ of the seafood mixture, ¼ of the white sauce, and a sprinkling of Italian and mozzarella cheeses.
- Repeat the layers three more times, finishing with white sauce and the remaining cheeses on top.
- Bake the Lasagna:
- Cover with foil and bake for 40–45 minutes or until bubbling and golden on top.
- Let the lasagna rest for 10–15 minutes before slicing.
- Serve and Enjoy:
- Garnish with fresh parsley if desired. Serve with garlic bread or a crisp green salad for a complete meal.
Notes
- Fresh Seafood: Use fresh or high-quality frozen seafood for the best flavor.
- Cooking the Seafood: Avoid overcooking during the skillet step, as the seafood will continue to cook in the oven.
- Resting Time: Allow the lasagna to rest before slicing to let the layers set.
- Wine Pairing: Serve with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired