Description
A luxurious twist on the Italian classic, this Seafood Lasagna features layers of shrimp, scallops, and crab in a rich, creamy cheese sauce, perfect for special occasions or decadent dinners.
Ingredients
12 lasagna noodles, cooked
1 lb shrimp, peeled and deveined
½ lb scallops, halved
1 cup crab meat
8 oz cream cheese, softened
1½ cups Parmesan cheese, grated
2 cups mozzarella cheese, shredded
4 cloves garlic, minced
1 cup heavy cream
4 Tbsp butter
2 Tbsp fresh parsley or thyme, chopped
Salt and pepper, to taste
Instructions
- Preheat oven: Preheat to 375°F (190°C) and lightly butter a 9×13″ baking dish.
- Sauté seafood: Melt butter in a large skillet over medium heat. Add garlic and cook for 1 minute. Add shrimp and scallops, sauté for 2–3 minutes until just opaque. Add crab meat and remove from heat. Set aside.
- Make cream sauce: In the same skillet, melt cream cheese over low heat. Gradually whisk in heavy cream, then stir in Parmesan cheese until thick and creamy. Season with salt and pepper.
- Assemble lasagna: Spread a small amount of sauce at the bottom of the dish. Layer noodles, seafood, sauce, and mozzarella. Repeat layers, finishing with sauce and mozzarella on top.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10–15 minutes until golden and bubbly.
- Rest and serve: Let lasagna sit for 10 minutes before slicing. Garnish with fresh herbs.
Notes
- For added nutrition, sauté spinach, mushrooms, or zucchini and layer them into the lasagna.
- For a richer flavor, substitute mozzarella with fontina or Gruyère cheese.
- If using frozen seafood, thaw it completely and pat dry to avoid excess moisture in the lasagna.
- For a gluten-free version, use gluten-free lasagna noodles.
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 3g
- Sodium: 820mg
- Fat: 33g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 160mg
