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Seafood Tortilla Lasagna

 Seafood Tortilla Lasagna
My husband and I enjoy lasagna, seafood and Mexican fare. One evening, I combined all three into this deliciously different entree. It certainly is a tempting, memorable change of pace from traditional Italian-style lasagnas. -Sharon Sawicki, Carol Stream, Illinois
12 ServingsPrep: 40 min. Bake: 30 min. + standing


  • 1 jar (20 ounces) picante sauce
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 4 to 6 garlic cloves, minced
  • 1/3 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 1 can (14-1/2 ounces) chicken broth
  • 1/2 cup heavy whipping cream
  • 15 corn tortillas (6 inches), warmed
  • 1 package (16 ounces) imitation crabmeat, flaked
  • 3 cups (12 ounces) shredded Colby-Monterey Jack cheese
  • Sour cream and minced fresh cilantro, optional


  • Place picante sauce in a blender; cover and process until smooth. Set
  • aside. In a large skillet cook shrimp and cayenne in oil for about 3
  • minutes or until shrimp turn pink. Add garlic; cook 1 minute longer.
  • Remove and set aside.
  • In the same skillet, melt butter. Stir in flour until smooth.
  • Gradually add broth. Bring to a boil; cook and stir for 2 minutes or
  • until thickened. Reduce heat. Stir in cream and picante sauce; heat
  • through.
  • Spread 1/2 cup of sauce in a greased 13-in. x 9-in. baking dish.

2 of 2

Seafood Tortilla Lasagna (continued)

Directions (continued)

  • Layer with six tortillas, half of the shrimp, crab and sauce and
  • 1-1/4 cups cheese. Repeat layers. Tear or cut remaining tortillas;
  • arrange over cheese. Sprinkle with remaining cheese.
  • Bake, uncovered, at 375° for 30-35 minutes or until bubbly. Let
  • stand 15 minutes before cutting. Garnish with sour cream and minced
  • cilantro if desired. Yield: 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 371 calories, 19 g fat (12 g saturated fat), 141 mg cholesterol, 924 mg sodium, 28 g carbohydrate, 2 g fiber, 21 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.