Seafood Lasagna with Creamy White Sauce

Seafood lasagna filled with creamy white sauce, scallops, shrimp and imitation crab is the perfect alternative to traditional lasagna recipes, especially if you’re a seafood fan like myself.

Seafood Lasagna from www.thisgalcooks.com #seafoodrecipes #lasagna WM

I’ve always enjoyed traditional lasagna. Lasagna noodles layered with a meaty red sauce, ricotta, Parmesan and mozzarella cheese makes for one comforting meal. But now that I’ve tried seafood lasagna, it’s a stiff competition as to which type of lasagna I like better.

Growing up in Florida, I’ve always had easy access to seafood. Fresh, delicious seafood. Two of my favorite types of seafood are crab and scallops. But I also love many variety of fish, shrimp, clam strips and raw oysters. Yes, even raw oysters. I used to think raw oysters were disgusting. I thought this even though I had never tried them. I just though they looked nasty and figured that nothing that looked that nasty could taste so good. But I was wrong. Oh so wrong. Raw oysters are fantastic. Just place one on a cracker, top it with horseradish and hot sauce and gulp it down. I say gulp because you do actually swallow most of it whole. You don’t chew them up when they are raw. Well, maybe some people do but I sure don’t.

Back to the seafood lasagna recipe. I hope you enjoy it! What are some of your favorite seafood recipes?

Seafood Lasagna from www.thisgalcooks.com #seafoodrecipes #lasagna 2WM

Seafood Lasagna
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Cuisine: Italian
Serves: 6 servings
Ingredients
  • 1 green onion, white part only, chopped
  • 2 cloves of garlic, minced
  • 1 tbsp canola oil
  • 1 tbsp + ¼ C butter
  • ½ C chicken broth
  • 2 oz clam juice
  • ½ lb bay scallops
  • ½ lb medium shrimp, peeled and deveined
  • 4 oz leg style imitation crab meat, shredded
  • ¼ tsp white pepper, divided
  • ¼ C all purpose flour
  • ½ C heavy cream
  • ¾ C milk
  • 2 tbsp sherry wine
  • ¼ tsp old bay seasoning, plus more for sprinkling on shrimp
  • ⅕ tsp salt
  • ¼ C grated parmesan cheese
  • 1½ C shredded mozzarella cheese
  • 6 no boil lasagna noodles
Instructions
  1. Sprinkle the shrimp with some old bay seasoning.
  2. In a large skillet, saute green onion and garlic in 1tbsp butter until tender. Stir in the chicken broth, clam juice and sherry. Bring to a boil. Add scallops, shrimp, imitation crab meat, old bay seasoning and ½ of the white pepper. Reduce heat to low and simmer until shrimp and scallops are opaque, about 5-7 minutes.
  3. Remove the meat from the liquid and set aside. Remove the liquid and set aside in another bowl.
  4. Melt ¼ C butter in a large sauce pan. Stir in the flour until the mixture is smooth. Gradually stir in the milk and reserved liquid from the meat. Add the remaining white pepper and the salt. Simmer until thickened.
  5. Remove the sauce form the heat and stir in the cream and Parmesan cheese.
  6. Stir half of the sauce in with the seafood mixture and reserve the rest.
  7. Spread half of the reserved sauce into the bottom of a greased 8x8 baking dish. Top with 2 lasagna noodles. Spread half of the meat mixture on top of the lasagna noodles and with half of the remaining sauce. Repeat this process with the remaining lasagna noodles, seafood mixture and sauce. Top with mozzarella cheese.
  8. Cover with aluminum foil and bake at 350 for 15 minutes. Remove the foil and bake for 15 more minutes or until the cheese is bubbly and slightly browned. Cool for 10-15 minutes before serving.
Nutrition Information
Serving size: 1 slice

This recipe was adapted from Taste of Home

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Cheesy Pizza Pasta Casserole

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Comments

  1. Mary. says

    Maybe I should’ve made this dish for Lent. Great idea! Maybe you can re-post this recipe for lent, Next year.

  2. Mary. says

    And if I want to make this recipe totally “meatless” I,d Substitute vegetable broth (or stock), for the chicken broth.

  3. says

    OMGosh Julie when you are here in Sept. we should SO get oysters. I LOVE them just as you said and I also dip them in a little drawn butter too. I can eat like 20. Nom nom nom. My Hubs thinks I’m nuts. ;)
    Lasagna looks great! But imitation crab? Don’t you have blue crabs running amuck down there? Grab them and cook ‘em. lol

    • Julie says

      YES! That would be awesome! We are going to go up Friday night and stay until Sunday!

      Ha, yea, those crabs aren’t very tasty from what I’ve heard. I love regular crab but since I spent the money on the scallops and shrimp, I opted for imitation crab. The real crab is so expensive. It’s like $14.99 for an 10oz container at Publix. We like it so it worked well! Now I saw a recipe for crab cake quesadillas on Lemon Tree Dwelling so I will definitely be trying those with real crab!

  4. says

    Oh my! I couldn’t get the seafood enchiladas out of my brain since you posted on Instagram…and now this!! I’m definitely heading to our nearest (fresh) seafood market (and restaurant)…45 min away! The sauce looks amazing!

    • Julie says

      Thank you, Gloria! Those seafood enchiladas will be up soon! Now I made those with fresh shrimp but used the imitation crab meat. I love the real crab meat but it’s so expensive so I save that for times when I am not buying other types of seafood! :) All of this talk of crab is going to make me make something with real crab this weekend. LOL

    • Julie says

      That’s awesome! What types of meats to you typically use or do you make a vegetarian lasagna? I think a white sauce would be great with a spinach and fresh tomato lasagna. Yum!

  5. says

    This looks so good! I LOVE seafood pastas! Although, I’ve never had any luck with the no-boil noodles. They always end up tasting like cardboard to me. Any suggestions for changing the recipe if I use regular noodles? Also, I just pinned that recipe for the crab cake quesadillas- I’m making them this week! :) You have good taste ;)

    • Julie says

      Hi Nicole!
      This was actually the first time I used no boil noodles. I liked them but here’s what you can do to get firm noodles without using no boil: Fill a 9×13 inch pan with warm water (borderline hot.) Place regular lasagna noodles in the water (be sure they are entirely covered) and let them soak for about 15 minutes. Then just use them as your normally would. They will get a little softer during the baking process but they won’t be flimsy like they are when you boil them!

    • Julie says

      This was the first time I tried them, Lisa! Not bad. And they are so simple! If you make this dairy free, I can’t wait to see the recipe!

  6. Jamie @ Love Bakes Good Cakes says

    I;ll have to save this for a time when my husband won’t be around for dinner ….. he’s not a fan of seafood, but the rest of us are! Thanks so much for sharing at All my Bloggy Friends – I can’t wait to see what you share this week!

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