Description
This creamy and flavorful Seafood Lasagna combines tender shrimp, lump crab meat, and a rich, cheesy white sauce infused with garlic and Italian seasonings. Layered between oven-ready lasagna noodles and baked to golden perfection, this dish is a delightful alternative to traditional lasagna with a luxurious seafood twist.
Ingredients
Scale
Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup clam juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground nutmeg (optional)
- 1 teaspoon Italian seasoning
- 1/2 cup grated parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Seafood Mixture
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 8 ounces small shrimp, peeled, deveined, and tail off
- 8 ounces lump crab meat
- 1/4 cup chopped fresh parsley, plus more for garnish
Assembly
- 9-12 oven-ready lasagna noodles
- 4 cups shredded mozzarella cheese
Instructions
- Preheat and Prepare: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9x13-inch baking dish with cooking spray or butter to prevent sticking.
- Make the Sauce: Melt butter in a medium saucepan over medium heat. Stir in flour and whisk until smooth. Cook for 1 minute, then gradually pour in heavy cream and clam juice while whisking constantly to prevent lumps. Cook for 5-7 minutes, stirring often, until the sauce thickens. Stir in garlic powder, onion powder, nutmeg if using, Italian seasoning, parmesan cheese, salt, and pepper. Remove from heat and set aside.
- Cook Seafood Mixture: Heat olive oil in a skillet over medium heat. Sauté the finely chopped onion for 3-4 minutes until softened. Add the shrimp and cook for 2-3 minutes until they turn pink. Remove from heat, then gently fold in lump crab meat and chopped parsley.
- Layer the Lasagna: Spread a thin layer of sauce on the bottom of the prepared baking dish. Arrange enough lasagna noodles to cover the bottom, overlapping slightly if needed. Spread one third of the seafood mixture over the noodles, top with a third of the sauce, and sprinkle with one third of the shredded mozzarella. Repeat layering two more times, ending with a final layer of noodles, the remaining sauce, and shredded mozzarella cheese on top.
- Bake Covered: Cover the baking dish tightly with aluminum foil, ensuring it does not touch the cheese. Bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove the foil and bake uncovered for an additional 15-20 minutes until the top is golden brown and bubbly.
- Rest and Serve: Let the lasagna rest for 10 minutes before serving. Garnish with additional fresh parsley. Enjoy your delicious seafood lasagna!
Notes
- Use oven-ready noodles to save prep time; if using regular noodles, cook according to package instructions before assembling.
- Fresh seafood can be used, but make sure to remove shells and dry thoroughly to avoid excess moisture.
- For a lighter option, substitute half-and-half for heavy cream, though sauce will be less rich.
- Covering the dish with foil prevents the cheese from burning while allowing even cooking.
- Letting the lasagna rest after baking helps the layers set for easier slicing and serving.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 150 mg
