Description
If you’re looking to impress your guests or simply want a special dinner that feels indulgent yet is easy to prepare, this Seafood Lasagna recipe is the perfect choice. Packed with shrimp, crab meat, scallops, and three kinds of cheese, it combines rich flavors in a creamy sauce that transforms traditional lasagna into a luxurious seafood delight. Whether for a dinner party or a comforting weeknight meal, this recipe serves 12 and will satisfy any seafood lover’s cravings.
Ingredients
Seafood, Lasagna, and Cheese
- 12 lasagna noodles
- 1 pound shrimp
- 1 pound crab meat or imitation crab
- 12 ounces quartered scallops
- 2 cups mozzarella cheese
- 2 cups parmesan cheese
Sauce
- 18 ounces canned clam chowder
- 1 cup heavy whipping cream
- 3 tablespoons lemon juice
- ½ cup parmesan cheese
- 1 teaspoon salt
- ½ teaspoon pepper
Cheese Mixture
- 16 ounces ricotta cheese
- 1 egg
- 2 teaspoons minced garlic
- ½ cup fresh chopped parsley
- ½ teaspoon salt
Instructions
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Cook the lasagna noodles according to package instructions. Drain and set aside.
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Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
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In a large skillet, cook shrimp and scallops until the shrimp turn pink. Add crab meat and mix; set aside.
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In a bowl, combine mozzarella and parmesan cheeses.
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In a separate bowl, whisk together clam chowder, heavy cream, lemon juice, parmesan cheese, salt, and pepper to make the sauce.
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In another bowl, mix ricotta cheese, egg, minced garlic, chopped parsley, and salt until well combined.
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To assemble:
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Pour a thin layer of sauce into the bottom of the baking dish.
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Add a layer of lasagna noodles over the sauce.
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Spread ⅓ of the ricotta mixture over the noodles.
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Add ⅓ of the seafood mixture on top.
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Sprinkle ⅓ of the shredded cheeses over the seafood.
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Repeat the layering process two more times (sauce, noodles, ricotta, seafood, cheese), finishing with cheese on top.
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Cover the dish with foil and bake for 30 minutes.
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Remove the foil and bake uncovered for an additional 10 minutes.
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Let the lasagna cool for about 10 minutes before serving.
Notes
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Serving Suggestions:
Serve this creamy seafood lasagna with a fresh green salad or steamed vegetables for a balanced meal. Garlic bread or crusty bread pairs well to soak up the delicious sauce. A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the seafood flavors perfectly. -
Storage Tips:
Store any leftover seafood lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, about 20 minutes. Avoid microwaving if possible to maintain the creamy texture. -
Freezing:
You can freeze the cooked lasagna by wrapping it tightly with plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven. -
Make-Ahead Tip:
You can assemble the lasagna a day ahead, cover it tightly, and refrigerate. When ready to bake, remove from fridge and bake as directed, adding an extra 10 minutes to baking time if baking cold.