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.
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?
1 green onion, white part only, chopped
2 cloves of garlic, minced
1 tbsp canola oil
1 tbsp + 1/4 C butter
1/2 C chicken broth
2 oz clam juice
1/2 lb bay scallops
1/2 lb medium shrimp, peeled and deveined
4 oz leg style imitation crab meat, shredded
1/4 tsp white pepper, divided
1/4 C all purpose flour
1/2 C heavy cream
3/4 C milk
2 tbsp sherry wine
1/4 tsp old bay seasoning, plus more for sprinkling on shrimp
1/5 tsp salt
1/4 C grated parmesan cheese
1 1/2 C shredded mozzarella cheese
6 no boil lasagna noodles
- Sprinkle the shrimp with some old bay seasoning.
- 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 1/2 of the white pepper. Reduce heat to low and simmer until shrimp and scallops are opaque, about 5-7 minutes.
- Remove the meat from the liquid and set aside. Remove the liquid and set aside in another bowl.
- Melt 1/4 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.
- Remove the sauce form the heat and stir in the cream and Parmesan cheese.
- Stir half of the sauce in with the seafood mixture and reserve the rest.
- 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.
- 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.
This recipe was adapted from Taste of Home.
More pasta recipes from This Gal Cooks:
Cheesy Pizza Pasta Casserole
Savory Rosemary Macaroni & Cheese
Maybe I should’ve made this dish for Lent. Great idea! Maybe you can re-post this recipe for lent, Next year.
And if I want to make this recipe totally “meatless” I,d Substitute vegetable broth (or stock), for the chicken broth.
That’s a great idea!
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
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!
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!
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
Sounds like a yummy plan! I made sushi with fresh crab last night…only becz it’s a tiny bit to use. Otherwise, I’d have it all the time!
I love a white lasagna. This looks delicous!!
Thank you, Deb!
We normally only do our lasagna (pasticcio) with white sauce! So much better!
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!
We normally make a type of Ragu (or some say bolognese but my husband is from North of Italy so they just say Ragu) sauce which consist of beef,pork, and veal. And also add ham just a basic deli ham. If we do vegetarian we do spinach and mushrooms!
That sounds delicious!
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 ;)
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!
This won’t be hard to make dairy-free :) I am intrigued by no boil noodles, I have never tried them before. See, I love a challenge :)
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!
Julie, this looks AWESOME!!! Shared on my FB page and am pinning!
Thank you, Cindy! The shares and pins are always appreciated. :)
Sounds tasty. I have some shrimp in the freezer so I’m thinking this will probably make its way to our menu next week. Thanks for the recipe.
You’re welcome! Thank you so much for stopping by. I hope you enjoy this recipe.
I love the idea of a white sauce in a lasagna with seafood. Sounds delicious and looks heavenly! I can eat a plate full of it –YUM!
Thank you, Anne!
This lasagna sounds wonderful!
Thank you, Terry!
The pictures just ewes richness from the sauce. Stopping by from Kathy’s have a great day.
Thank you, Shawna!
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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!
I’ve never made a seafood lasagna before, this looks wonderful!
This is Perfect for the upcomming Lenten season. Once again, if you want to make this recipe totally meatless, substitute vegetable broth, or stock. for the chicken broth.
Thank you! It’s really good! :)
This is a great recipe. I’ve made this using the Taste of Home recipe for several years and it’s always a hit. I’m not a pasta fan so I substitute egg roll wrappers. Makes a much lighter dish and reduces calorie count a lot. You taste more of the seafood and less of the pasta.
I never thought to use egg roll wrappers. Interesting idea. Thanks for sharing it, Kathy! :)
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