White Seafood Lasagna is ultra rich and creamy with lots of shrimp, scallops, and crab. Makes a great meal for a special occasion.
There’s plenty of ricotta, Parmesan and mozzarella cheese in this recipe plus some spinach and a buttery bread crumb topping.
This seafood lasagna is absolutely loaded with seafood. There’s one pound of shrimp, one pound of scallops, and 1 pound of crab. It makes a huge amount. Because it is so rich, you will want to cut it in small pieces. It can easily feed 9 or more people.
Like most lasagna recipes, this recipe takes a little time to assemble, but it is well worth the effort.
HOW TO MAKE WHITE SEAFOOD LASAGNA:
- Cook the lasagna noodles. Jump to the next step while the water comes to a boil.
- Cook the seafood. First cook the shrimp and then the scallops so you don’t crowd the pan. Just cook them about halfway. They will finish cooking in the oven. Once they are cooked, remove them from the pan and cook the garlic. Add the wine and lemon juice and then the crab. Return the shrimp and scallops and set the mixture aside.
- Make the cheese sauce.
- Mix together the ricotta/spinach mixture.
- Layer the lasagna.
- Bake for 20 minutes.
- Add the topping and bake another 20 minutes.
Seafood mixture layered on top of ricotta/spinach mixture.
Recipe Tips:
If you wish, leave the scallops out and just use shrimp and crab. I would use twice as many shrimp.
If the shrimp are large, cut each one in half so that they are bite-sized.
You can easily cut the recipe in half and bake it in a 9-inch square pan.
Be very careful not to overcook the shrimp and scallops. You just want them partially cooked becasue they will finish cooking in the oven.
Let the lasagna sit for 15-20 minutes before slicing it.
Note: I couldn’t find any bay scallops and used large sea scallops instead. I cut each one in 4 pieces and it worked pretty well.
This lasagna tastes great served with a green salad and Creamy Italian Dressing.
Try These Other Amazing Lasagna Recipes:
- Slow Cooker Sausage Lasagna
- Cream Cheese Lasagna
- Chicken Bacon and Ranch Lasagna
- Creamy Chicken Lasagna
- Cajun Shrimp Lasagna Roll-Ups
White Seafood Lasagna
Ingredients
- 9 lasagna noodles
- 1 tablespoon butter
- 1 pound medium uncooked shrimp, peeled and deveined
- 1 pound bay scallops
- 5 garlic cloves, minced
- 1/4 cup white wine
- 1 tablespoon lemon juice
- 1 pound lump or backfin crabmeat
Cheese Sauce
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly shredded Parmesan cheese
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- pinch of nutmeg
Ricotta Mixture
- 1 (15-ounce) carton ricotta cheese
- 1 large egg
- 1 cup shredded mozzarella or pepper jack cheese
- 1/2 cup freshly shredded Parmesan cheese
- 1 package frozen, chopped spinach, thawed and the water squeezed out.
Topping
- 1 cup shredded mozzarella cheese
- 1/4 cup freshly shredded Parmesan cheese
- 1 tablespoon melted butter
- 1/4 cup dry bread crumbs
- 1 tablespoon chopped fresh parsley
Instructions
- Cook noodles accrording to package directions in salted water. Drain.
- While noodles cook, cook the seafood and make the sauce.Melt butter in a large skillet. Add shrimp and cook until mostly pink. (You want them undercooked because they will cook more in the oven.)Remove shrimp and set aside.
- Add the scallops to the same pan and cook very briefly. (You want them about halfway cooked.) Remove and set aside with shrimp.
- Add garlic to the same pan and cook for 2 minutes. Add the wine and lemon juice and scrape up any browned bits on the bottom of the skillet.
- Add crab to the skillet and return shrimp and scallops to skillet. Set aside.
- To make cheese sauce, melt butter in large saucepan. Add flour and cook and stir for 1 minute.
- Gradually whisk in milk. Simmer for a few minutes to thicken.Stir in mozzarella cheese, Parmesan cheese, salt, pepper, crushed red pepper flakes, and nutmeg. Set aside.
- In a medium bowl, whisk together ricottta, egg, shredded mozzarella cheese, Parmesan cheese and chopped spinach. Set aside.
- Preheat oven to 350 degrees and grease a 9x13-inch baking pan.
- Spread about 1/2 cup of cheese sauce in the bottom of the prepared baking dish.Top with 3 noodles, half the ricotta mixture, half the seafood mixture and about 2/3 cup of cheese sauce.
- Repeat layers. Top with remaining noodles and remaining cheese sauce. Sprinkle the mozzarella cheese on top.
- Bake uncovered for 20 minutes. While it bakes, stir together the Parmesan cheese, melted butter and bread crumbs.After lasagna has cooked 20 minutes, sprinkle mixture on top and return to oven for 20 to 25 minutes.
- Garnish with chopped fresh parsley. Let sit for 15 minutes before cutting.
Nutrition
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Recipe Adapted From Taste of Home
Best lasagna I’ve ever had!
I am have made thelis twice now and nothing times my guests raved about it. When ever I make lasagna I always remove most of the water in the ricotta by place it flat between two paper towels. Once they are wet I replace the paper towels and repeat until they are barely wet. This keeps the lasagna from being runny.
Can this be made ahead of time?
Can this recipe be made the day before and kept pt in the fridge until baking?
This looks perfect to satisfy my vegetarian Thanksgiving guests. How does this do if prepared the day before and reheated? The oven is pretty much spoken for on T-day, but could throw this in about 45 minutes before dinner time. Thanks
Could you use no bake lasagna noodles? I have used these exclusively since they were invented.