Seafood Lasagna Recipe

5 130 170
Seafood Lasagna Recipe
Seafood Lasagna Recipe photo by Taste of Home
Publisher Photo

Seafood Lasagna Recipe

Read Reviews
5 130 170
Publisher Photo
This rich satisfying dish, adapted from a recipe given to me by a friend, is my husband's favorite. I usually serve it on his birthday. It's loaded with scallops, shrimp and crab in a creamy sauce. I consider this the "crown jewel" in my repertoire of recipes. —Elena Hansen, Ruidoso, New Mexico
Featured In: Top 10 Lasagna Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 35 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 35 min. + standing

Ingredients

  • 1 green onion, finely chopped
  • 2 tablespoons vegetable oil
  • 2 tablespoons plus 1/2 cup butter or margarine, divided
  • 1/2 cup chicken broth
  • 1 bottle (8 ounces) clam juice
  • 1 pound bay scallops
  • 1 pound uncooked small shrimp, peeled and deveined
  • 1 package (8 ounces) imitation crabmeat, chopped
  • 1/4 teaspoon white pepper, divided
  • 1/2 cup all-purpose flour
  • 1-1/2 cups milk
  • 1/2 teaspoon salt
  • 1 cup whipping cream
  • 1/2 cup shredded Parmesan cheese, divided
  • 9 lasagna noodles, cooked and drained

Directions

In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.
In a saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream and 1/4 cup Parmesan cheese. Stir 3/4 cup white sauce into the seafood mixture.
Spread 1/2 cup white sauce in a greased 13-in. x 9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan. Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting. Yield: 12 servings.
Originally published as Seafood Lasagna in Taste of Home February/March 2002, p25

Nutritional Facts

1 piece: 373 calories, 22g fat (12g saturated fat), 131mg cholesterol, 586mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 20g protein.

  • 1 green onion, finely chopped
  • 2 tablespoons vegetable oil
  • 2 tablespoons plus 1/2 cup butter or margarine, divided
  • 1/2 cup chicken broth
  • 1 bottle (8 ounces) clam juice
  • 1 pound bay scallops
  • 1 pound uncooked small shrimp, peeled and deveined
  • 1 package (8 ounces) imitation crabmeat, chopped
  • 1/4 teaspoon white pepper, divided
  • 1/2 cup all-purpose flour
  • 1-1/2 cups milk
  • 1/2 teaspoon salt
  • 1 cup whipping cream
  • 1/2 cup shredded Parmesan cheese, divided
  • 9 lasagna noodles, cooked and drained
  1. In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.
  2. In a saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream and 1/4 cup Parmesan cheese. Stir 3/4 cup white sauce into the seafood mixture.
  3. Spread 1/2 cup white sauce in a greased 13-in. x 9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan. Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting. Yield: 12 servings.
Originally published as Seafood Lasagna in Taste of Home February/March 2002, p25

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Reviews forSeafood Lasagna

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Joni User ID: 9298960 276921
Reviewed Oct. 29, 2017

"I make this a couple of times a year, usually for a special occasion. Always a hit!"

MY REVIEW
Kearstyn User ID: 9283135 276389
Reviewed Oct. 17, 2017

"The family loved this. Of course with everything, you put your own spin on it according to your household pallet. I only added and didn't remove anything the recipe called for. I doubled the recipe (large house of 9). I added 1 onion, old bay seasoning, red pepper flakes, frozen and squeeze drained spinach, also topped it with cheddar cheese. It was absolutely amazing! Only downfall it was pretty pricey but worth it."

MY REVIEW
Elizabeth User ID: 7193310 272524
Reviewed Sep. 1, 2017

"An excellent recipe! I used a bit more shrimp, as my family is not fond of scallops. Fish cubes for stock is a good subsitution for both the chicken stock and clam juice. If you do that cut back on the salt. This is a rich and satisfying meal. It looks and tastes sophisticated. Freezes well too."

MY REVIEW
goldenbird User ID: 3721776 272060
Reviewed Aug. 21, 2017

"Very very good... definitely making this again!"

MY REVIEW
Cynara User ID: 3927165 270251
Reviewed Aug. 1, 2017

"can this be made the night before and cooked the next day as I often do regular lasagna?"

MY REVIEW
Lindsey User ID: 9000396 258661
Reviewed Dec. 26, 2016

"Fantastic!!! I expected this dish to be delicious based on the standing 5 star rating, but it was even better than I expected. Could hold it's own against any seafood lasagna I've eaten at restaurants. Agree with other comments - great for Christmas, or special occasion meals, as it is really rich and can be pricy. My recipe adaptations based on seafood avail. in KS: ~2.25 lbs. king crab legs* (not Alaskan), 2 lbs. sea scallops (since they were almost half as expensive as bay, and are more tender. Cut into smaller pieces.), 2lbs frozen wild salad shrimp (Costco). Using the fresh crab was well worth it, once I was done cracking it all - the flavor was amazing! I added 6-8 roasted garlic cloves to the sauce as well. My entire family loved this lasagna, including kids and some pickier people. I will absolutely make this again! *Actually less expensive per lb. than canned crab. I also doubled the recipe as others and so glad I did. I also used DeLallo Organic Italian Whole Wheat Lasagna (no boil) noodles which are my go to for lasagna."

MY REVIEW
Shalynda User ID: 8066980 242449
Reviewed Jan. 24, 2016

"Oh my Goodness! This dish is absolutely FANTABULOUS!!!!! I used 1.5 pounds of shrimp (12 ounces), 1 pound (16 ounce) of REAL jumbo lump crab meat, and 1.5 pounds of bay scallops (12 ounces). I doubled everything else. I also added fresh garlic to my green onion mixture and I added the garlic just before I added the broth and juices. I used Costco's fresh, aged parmigiano reggiano cheese. My sauce was not bland at all! It was thick, rich and decadent! Also, in the doubling process, I used an 8 ounce bottle of clam juice and an 8 ounce bottle of lobster juice. Be sure to drain the seafood stock from the meat to ensure your source isn't runny. Additionally, because mine did not brown after 38 minutes of baking, I put it under the broiler for about 2 minutes. It was perfect! While the seafood makes the dish costly, it was well worth it! I will certainly be making it again!"

MY REVIEW
[email protected] User ID: 1501417 242340
Reviewed Jan. 23, 2016

"I made this for Christmas dinner. It was a huge hit and my daughter requested it for her birthday dinner. I used canned crabmeat instead of the imitation stuff. Even though it was finely shredded it worked extremely well and actually gave some body to the sauce. I also used just a little extra shrimp, scallops and crabmeat. It was fantastic and will be a go-to for special dinners!"

MY REVIEW
cindyrom User ID: 7680279 240838
Reviewed Jan. 2, 2016

"If you love seafood, this is a real hit! I made it for the first time last night and shared with friends. Everyone loved it! I did use real crab meat. I'll be sure to drain the pot with seafood better next time, as the sauce was just a bit runny, but it was still delicious. I also used whole wheat lasagna."

MY REVIEW
Appy_Girl User ID: 1132413 235280
Reviewed Oct. 20, 2015

"I have to join the other 5 star raters with this one. Its very rich and wonderful. Impressive and very satisfying. I did use a few suggestions. I feel that this recipe will do just fine with just 2 seafood choices. If Crab is one of them Use fresh. Next time I will just use shrimp & Crab. I also reduced the clam juice and used a dry sherry.

This recipe will serve quite a few so I downsized it to just 2.
I also feel that this would be perfect for stuffing pasta shells * Next time for sure.
Janie
Taste of Home Volunteer Food Editor."

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