White Seafood Lasagna

Name: White Seafood Lasagna
Prep time: 60 min
Cook time: 40 min
Total time: 1 h 40 min
Yield: 12 servings.
Ingredients: 9 uncooked lasagna noodles; 1 tablespoon butter; 1 pound uncooked shrimp (31 to 40 per pound), peeled and deveined; 1 pound bay scallops; 5 garlic cloves, minced; 1/4 cup white wine; 1 tablespoon lemon juice; 1 pound fresh crabmeat; CHEESE SAUCE:; 1/4 cup butter, cubed; 1/4 cup all-purpose flour; 3 cups 2% milk; 1 cup shredded part-skim mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/2 teaspoon salt; 1/4 teaspoon pepper; Dash ground nutmeg; RICOTTA MIXTURE:; 1 carton (15 ounces) part-skim ricotta cheese; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 1 cup shredded part-skim mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/2 cup seasoned bread crumbs; 1 large egg, lightly beaten; TOPPING:; 1 cup shredded part-skim mozzarella cheese; 1/4 cup grated Parmesan cheese; Minced fresh parsley

We make lasagna with shrimp and scallops as part of the traditional Italian Feast of the Seven Fishes. Every bite delivers a tasty “jewel” from the sea. —Joe Colamonico, North Charleston, South Carolina

Ingredients

9 uncooked lasagna noodles
1 tablespoon butter
1 pound uncooked shrimp (31 to 40 per pound), peeled and deveined
1 pound bay scallops
5 garlic cloves, minced
1/4 cup white wine
1 tablespoon lemon juice
1 pound fresh crabmeat
CHEESE SAUCE:
1/4 cup butter, cubed
1/4 cup all-purpose flour
3 cups 2% milk
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Dash ground nutmeg
RICOTTA MIXTURE:
1 carton (15 ounces) part-skim ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs
1 large egg, lightly beaten
TOPPING:
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
Minced fresh parsley

Directions

Preheat oven to 350°. Cook lasagna noodles according to package directions; drain.
Meanwhile, in a large skillet, heat butter over medium heat. Add shrimp and scallops in batches; cook 2-4 minutes or until shrimp turn pink and scallops are firm and opaque. Remove from pan.
Add garlic to same pan; cook 1 minute. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Add crab; heat through. Stir in shrimp and scallops.
For cheese sauce, melt butter over medium heat in a large saucepan. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in remaining cheese sauce ingredients. In a large bowl, combine ricotta mixture ingredients; stir in 1 cup cheese sauce.
Spread 1/2 cup cheese sauce into a greased 13x9-in. baking dish. Layer with three noodles, half of the ricotta mixture, half of the seafood mixture and 2/3 cup cheese sauce. Repeat layers. Top with remaining noodles and cheese sauce. Sprinkle with remaining mozzarella cheese and Parmesan cheese.
Bake, uncovered, 40-50 minutes or until bubbly and top is golden brown. Let stand 10 minutes before serving. Sprinkle with parsley.

Nutrition Facts

1 piece: 448 calories, 19g fat (11g saturated fat), 158mg cholesterol, 957mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 39g protein.

Originally published as Christmas Eve Seafood lasagna in Taste of Home December 2015

Reviews

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Average Rating:

sasha816

Apr 6, 2018

DELICIOUS
lorstout

Mar 26, 2018

Delicious. Wonderful flavor. Much lighter meal than I anticipated. The only change I made was to sprinkle the bread crumbs on top instead of mixing them with the ricotta. I will definitely make this again and again.
Dragonflower68

Jan 22, 2018

I have never received so many recipe requests than for this lasagna! Doubled the sauce as suggested and 2 pounds of seafood was a mix of bay scallops, shrimp, and lobster. Amazing flavor and very filling!
Sue Zappa

Jan 27, 2017

Our new traditional Christmas Eve dinner! My husband comes from an Italian family & a friend whose parents had emigrated from Italy told us about a similar dish they always have on Christmas Eve & the story behind the tradition. Some of our six children were home for Christmas & everyone loved it! I could not get the scallops, so doubled the amount of shrimp & used imitation crab. As some reviewers suggested, I also doubled the sauce ingredients & was very happy with the results. It was a bit time-consuming to prepare but well worth the effort! Thank you for helping us regain some of our Italian heritage!
dcmarler

Jan 9, 2017

What a huge waste of expensive ingredients. Lacks flavor and def needs more lemon juice. The ricotta mix just tasted wrong in this maybe because of the bread crumbs. Next time will simply make a seafood fettuccine alfredo.
Lora

Dec 27, 2016

This seafood lasagna was awesome! I did add a little more feta (doubled), shrimp (2 pounds), parmsean (16 ounces), and mozzeralla (16 ounces) but hey more cheese is just delicious. As an after thought bacon bits might have been good in this too. All my cheese additions made this cake pan full right to the top. I made it the day ahead of time and took it out of the fridge an hour before, then baked it for an hour and it was delicious. Everyone loved it for Christmas and one piece was really filling.
tourmaline57

Dec 26, 2016

Ive been making this exactly as Joe printed it for years now. If you follow the recipe exactly. Making no substitutions or additions. Using the finest freshest ingredients and not imitation seafood. The result is phenomenal. Ive never had to make extra cheese sauce. If you follow the distribution of the correct measurements of sauce. You have a perfect amount with no extra. I use a large white stoneware baking dish . Use fresh lasagna sheets.My dish is 15" by 10".Again follow his recipe as it has been done for generations.Perfect results everytime.
mimirita

Dec 26, 2016

This made a wonderful Christmas Day main course. I didn't want shrimp, I used 1 & 1/2 LB lobster and 1LB fresh crab meat. I made 1 and 1/2 times the cheese sauce. It was the perfect amount of sauce. I used a 16 oz bag of frozen organic spinach, using a larger amount did not hurt the recipe at all. I did prepare this the day before and baked it Christmas Day.Everyone raved about this lasagna. I will definitely make it again.
kittydog

Nov 21, 2016

Do you think this could be made ahead and frozen? Can't wait to make this.
darjur

Mar 13, 2016

This is so good that I threw away my Seafood Lasagna recipe that I have used for the past 25 years. My only change is that I used an extra pound of shrimp instead of the scallops as I find the scallops get a little chewy. Excellent recipe.