Description
Seafood Lover’s Lasagna is a luxurious and creamy seafood lasagna layered with tender shrimp, bay scallops, and imitation crab meat, combined with a rich clam juice sauce and three cheeses. This dish is perfect for special occasions or any family dinner where you want to impress seafood fans with a unique, flavorful main-course.
Ingredients
Units
Scale
Pasta
- 9 Lasagna noodles, cooked and drained
Seafood Filling
- 1 Green onion, chopped
- 2 Tbsp. unsalted butter
- 2 Tbsp. canola oil
- 8 oz. bottle clam juice
- 1/2 cup chicken broth
- 1 lb. shrimp, peeled, deveined, tails off
- 1 lb. bay scallops
- 8 oz. imitation crab meat, chopped
- 1/8 tsp. white pepper
Sauce
- 1/3 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- Reserved seafood cooking liquid
- 1/8 tsp. white pepper
- 1/2 tsp. salt
- 1 cup heavy whipping cream
- 1/2 cup shredded parmesan cheese (divided, half for sauce, half for topping)
Instructions
- Prep the Oven and Noodles: Preheat your oven to 350°F (175°C). Cook the lasagna noodles according to the package instructions, then drain and set aside.
- Saute Aromatics: In a medium saucepan over medium-high heat, add 2 tablespoons of unsalted butter and 2 tablespoons of canola oil. Sauté the chopped green onion for about 1 minute until fragrant.
- Cook the Seafood: Pour in the clam juice and chicken broth. Add the shrimp, scallops, imitation crab, and 1/8 teaspoon of white pepper. Bring the mixture to a low boil, then reduce the heat and simmer until the shrimp turns pink and the seafood is cooked through, about 3-5 minutes. Drain the seafood, reserving the cooking liquid for the sauce.
- Prepare the Sauce Base: In the same saucepan, add 1/3 cup unsalted butter and 1/2 cup flour. Stir continuously over medium heat until the mixture is smooth and the butter is melted, forming a roux.
- Finish the Cream Sauce: Gradually whisk the milk and the reserved seafood cooking liquid into the roux. Add the remaining 1/8 tsp white pepper and the 1/2 tsp salt. Bring to a boil, then reduce to a simmer, whisking often, until the sauce thickens.
- Add Cream and Cheese: Remove the saucepan from the heat and stir in the heavy whipping cream and half the parmesan cheese. Mix until the cheese is melted and well combined.
- Combine Sauce and Seafood: Place 3/4 cup of the prepared sauce in a bowl with the cooked seafood and gently toss to combine.
- Assemble the Lasagna: Grease a 9×13-inch baking dish. Spread 1/2 cup sauce in the bottom. Lay three cooked noodles over the sauce, add half of the seafood mixture, and top with about 1 1/2 cups of sauce. Repeat with another layer of noodles, remaining seafood mixture, and more sauce. Finish with a final layer of noodles, the rest of the sauce, and sprinkle over the remaining parmesan cheese.
- Bake: Bake uncovered for about 40 minutes, until the top is lightly browned and the lasagna is bubbly.
- Rest and Serve: Let the lasagna sit for about 15 minutes before cutting into slices and serving, allowing it to set for clean pieces.
Notes
- You can use all real crabmeat if preferred, or substitute other seafood like lobster.
- Ensure seafood is just cooked through to avoid rubbery texture.
- Letting the lasagna rest before slicing helps it set and hold layers.
- Make ahead: Assemble up to a day in advance, refrigerate, and bake when ready to serve.
- For a lighter version, substitute half-and-half or light cream instead of heavy whipping cream.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 520
- Sugar: 4g
- Sodium: 940mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 196mg
