Seafood Lasagna Recipe

5 137 178
Seafood Lasagna Recipe
Seafood Lasagna Recipe photo by Taste of Home
Publisher Photo

Seafood Lasagna Recipe

Read Reviews
5 137 178
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 canola oil
  • 2 tablespoons plus 1/2 cup butter, 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 2% milk
  • 1/2 teaspoon salt
  • 1 cup heavy 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 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 large 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 cheese. Stir 3/4 cup white sauce into the seafood mixture.
Preheat oven to 350°. Spread 1/2 cup white sauce in a greased 13x9-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 cheese.
Bake, uncovered, at 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 canola oil
  • 2 tablespoons plus 1/2 cup butter, 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 2% milk
  • 1/2 teaspoon salt
  • 1 cup heavy 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 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 large 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.
  3. Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture.
  4. Preheat oven to 350°. Spread 1/2 cup white sauce in a greased 13x9-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 cheese.
  5. Bake, uncovered, at 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
Mark User ID: 9463886 287801
Reviewed May. 14, 2018

"Fabulous! I added mozzarella cheese on top and within layers. Also some ricotta cheese in the middle"

MY REVIEW
Roberta User ID: 9448624 286396
Reviewed Apr. 9, 2018

"Made this twice. Absolutely delicious!!!!!!! Made it today for my sister's birthday. She's never had it. Can't wait for her to taste it."

MY REVIEW
Sandy User ID: 9430261 284371
Reviewed Feb. 27, 2018

"I will agree with other comentors. It is a very tasty dish but a little bit of Old Bay added a great deal to the flavor. A little dash of lime enhanced it as welland next time I will add some garlic. It just seemed to be missing something in its purist form. Be prepared because this recipe makes a lot of lasagna and it is very fattening and high in cholesterol. I cut it in half and still had a lot of leftovers. Also, I think you would be hard pressed to prepare this in 35 minutes. Plan on at least an hour. Lastly, get your credit card or checkbook out because it is not an inexpensive meal to make. Once a year on special occasions or if we are having company and want to impress. I still liked it though!"

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."

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