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–+ servings
Slice of White Seafood Lasagna on a plate.
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5 from 4 votes

White Seafood Lasagna

White Seafood Lasagna is ultra rich and creamy with lots of shrimp, scallops, and crab. Makes a great meal for a special occasion.
Prep Time25 minutes
Cook Time40 minutes
Course: Dinner, Main Dish
Cuisine: American
Keyword: Italian, Seafood
Servings: 9

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

Calories: 651kcal