Seafood Lasagna Recipe

5 134 174
Seafood Lasagna Recipe
Seafood Lasagna Recipe photo by Taste of Home
Publisher Photo

Seafood Lasagna Recipe

Read Reviews
5 134 174
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.

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  • 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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MY REVIEW
Tara User ID: 9419368 283100
Reviewed Feb. 2, 2018

"Well Based on some of the reviews - yes I made some changes. B/c of the changes I was able to make TWO lasagnas and I used the NO BOIL Lasagna! WIn-Win!!!

I added a ricotta mix to make this dish like a lasagna. To my ricotta I like to add chili powder, egg, garlic powder, salt, fresh cilantro, and black pepper. I think the chili powder help to bring out the flavor to the whole dish b/c it is a creamy dish.
I did add fresh chopped garlic when I cooked the green onions - BUT I also added and cooked 1 diced white onion too
I doubled the creamy mix b/c I used the no boil lasagna noodles and I felt the ratio of the seafood: shrimp (cut into 3 pieces if using large shrimp (1lb), scallops (1lb), and claw crab meat (1lb) would have needed the extra sauce
I did not expect to make 2, but I did. One dish had 4 noodle layers and my other dish just had 3 noodle layers.
I did noodle, ricotta, mozzarella and parmesean cheese layer, followed by seafood sauce. Then repeat the layers. Be sure to reserve just a cup of sauce (without the seafood) for the top last layer of the lasagna. I did top that with Mozzarella too. I didn't reserve sauce for my 2nd dish top noodle, so it was covered with the seafood. I didn't want it to burn, so that one had extra mozzarella cheese on it.
Yes this is a heart attack waiting to happen, but if you are going for it, then go for it. I wouldn't make this everyday, maybe special occasions. Everyone LOVED it. I made it for a potluck. It is a little time consuming, but oh so good!!! The other dish I gave pieces away. I only wanted 2 pieces b/c I am health conscious. But no doubt with my changes it was good.
I don't measure, but I used this recipe as a guideline."

MY REVIEW
kellysmith33333 User ID: 7004166 280011
Reviewed Dec. 27, 2017

"I rated this a 4 because it tasted ok. However, it is missing garlic. I don't feel this is a lasagna, but a seafood Alfredo using lasagna noodles. It is seafood with an Alfredo sauce (except for the missing garlic) and lasagna noodles."

MY REVIEW
Diana User ID: 9377507 279936
Reviewed Dec. 25, 2017

"ABSOLUTELY DELICIOUS! I MADE IT INSTEAD OF MY USUAL RECIPE AND IT WAS AWESOME. WOULD MAKE A GREAT soup ALSO. BEST ONLINE RECIPE I HAVE EVER MADE!"

MY REVIEW
Angie User ID: 9356049 279040
Reviewed Dec. 10, 2017

"A great lasagna recipe. I like to add thinly-sliced mushrooms as the crab, scallop, shrimp and cream sauce mixture can become a little rich without the mushrooms to balance it out. I also believe in splurging a little more on real lump crab meat as opposed to imitation crab meat as this dish is one that deserves the best."

MY REVIEW
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."

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