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White Seafood Lasagna

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
  • Total Time
    Prep: 1 hour Bake: 40 min. + standing
  • Makes
    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

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 until thickened, 1-2 minutes. 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 3 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 top with 1 cup mozzarella cheese and 1/4 cup 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.

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Reviews

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Average Rating:
  • pepper munch
    Aug 2, 2020

    This was wonderful. I prepared cheese sauce and ricotta filling ahead so that it was easier to put together when we were at our cabin. Careful shopping for Shrimp and scallops and the gift of crab from a friend made it much more affordable. Also used 12 noodles instead of 9. Used fresh spinach and some beet greens, cooked and squeezed out and chopped. Frozen chopped spinach has a much stronger flavor, reminds me of chopped alfalfa. Will have to do it at least once a year because everyone loved it.

  • Mark
    Mar 3, 2020

    Whenever I come across an interesting new recipe, I always read all the comments, especially in this case because of the investment in ingredients. There were two schools - make it exactly as written and then a variety of expansions calling for more bechamel and or seafood, generally double one or the other or both. When I make a new recipe, I make it as written to draw my own conclusions as someone else’s personal tastes may not match my own. I found this to be excellent as written and wouldn’t make any changes. As one person suggested, I followed the instructions exactly as written to the point of measuring the cheese sauce out as I did the layering. The only compromise I made was because I couldn’t find 31-40 shrimp the day I was making this, so I had to go larger. I sautéed them as directed and then cut them to match the size of the bay scallops. I wanted even distribution of the seafood. So my final comment is make it exactly as written, and if you enjoy sweet seafood in a creamy, cheesy sauce, you’ll love this. It’s a once a year meal and would feed eight to twelve people. It cost me about $80 to make, $60 in seafood. Costco had fresh dungeness crab for 28.99 a pound which beat the price at the seafood market where I got the scallops and shrimp by $16. It was great leftover too.

  • Frank
    Mar 1, 2020

    First, I’m just a moderately experienced home cook. This recipe was difficult for me. Second, although it came out OK and my family liked it, the taste did not reflect the cost of ingredients or prep effort. If I make it again, I will heat the seafood for a minute or two to drain out some of the excess water (I used frozen) before sauteing. Also my cheese sauce never thickened properly; now I understand that I need to whisk it in slowly. Anyhow, probably a recipe for experienced home cooks. At least I think I learned something!

  • Natasha
    Jan 27, 2020

    Note to Beverly, it’s such an outdated rule not to mix seafood and cheese. It’s absolutely fine to do so. Bechamel sauce is made with milk and cheese (most of times) and it’s also fine to use it with seafood.

  • Beverly
    Jan 12, 2020

    ? I always was told not to mix cheese with seafood? Might try a bechamel sauce instead.

  • Sue Zappa
    Dec 19, 2018

    I made this the first time for Christmas Eve, 2016. My husband's grandfather emigrated to the US from Italy, but his children abandoned their heritage. We decided to reclaim it in some way. This is one of the most delicious ways of doing this,

  • anja
    Dec 18, 2018

    this is a very tasty alternative to the traditional lasagna. love it!!!

  • bigsam-1
    Dec 17, 2018

    No comment left

  • 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.