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Seafood Lasagna Recipe

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3.8 from 3 reviews

This creamy and indulgent Seafood Lasagna combines tender shrimp, scallops, and crab meat layered between cooked lasagna noodles and a rich, cheesy white sauce made with clam juice and Parmesan. Baked until bubbly and finished with a quick broil for a golden crust, this dish is perfect for seafood lovers wanting a comforting yet elegant meal.

Ingredients

Seafood & Pasta

  • 9 cooked lasagna noodles
  • 1 pound shrimp, shelled, deveined, and cut into small bite-size pieces
  • 1 pound bay scallops
  • 1 pound canned crab meat, drained
  • 1/2 cup scallion (green tops only), chopped

Cheese & Dairy

  • 1/3 rounded cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 2 cups whole milk
  • 6 tablespoons butter

Liquids & Broth

  • 1 (8 ounce) bottle clam juice
  • 1/2 to 1 cup chicken broth
  • 1 tablespoon olive oil

Thickener & Seasoning

  • 6 tablespoons flour
  • 1 large garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the lasagna.
  2. Cook Lasagna Noodles: Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
  3. Sauté Seafood: Heat olive oil in a medium saucepan over medium heat. Add the shrimp, scallops, chopped scallions, minced garlic, and a pinch of salt and pepper. Cook until shrimp turns pink and scallops become opaque. Drain any liquid produced, reserving it, and transfer the seafood to a large bowl. Stir in the drained crab meat and set aside.
  4. Prepare Broth Mixture: Add enough chicken broth to the reserved seafood liquid to make a total of 1 cup. If no liquid was reserved, use 1 cup chicken broth alone. Set this mixture aside.
  5. Make Sauce: Reduce heat to medium-low, melt butter in the saucepan, and whisk in flour to form a smooth roux. Increase heat to medium or medium-high, gradually whisk in clam juice, the chicken broth mixture, salt, and pepper until smooth. Slowly add milk, whisking continuously until the sauce thickens and bubbles. Remove from heat and stir in Parmesan cheese. Adjust seasoning to taste.
  6. Assemble Lasagna: Spray a lasagna baking dish with cooking spray. Spread a thin layer of the sauce on the bottom. Layer 3 cooked lasagna noodles over the sauce, followed by one-third of the mozzarella cheese, one-third of the seafood mixture, and one-third of the sauce. Repeat this layering two more times, finishing with noodles topped with seafood mixture, sauce, and the remaining mozzarella cheese.
  7. Bake: Cover the lasagna loosely with foil and bake for 25 minutes. Remove foil and bake uncovered for an additional 10 to 15 minutes until bubbly.
  8. Broil for Finish: Switch your oven to broil mode and move the lasagna to the top oven rack. Broil for about 1 to 2 minutes until golden brown patches develop on top. Remove promptly to prevent burning.

Notes

  • Be careful not to overcook the seafood during sautéing, as it will continue cooking during baking.
  • Reserve the seafood liquid to add flavor to the sauce for a richer taste.
  • Ensure the sauce is thick enough before assembling to avoid a watery lasagna.
  • Use a light coating of cooking spray to prevent sticking in the baking dish.
  • Watch the lasagna closely during broiling to prevent burning.
  • Feel free to substitute chicken broth with vegetable broth for a different flavor.

Find it online: https://dishcooks.com/seafood-lasagna-recipe/