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
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
Reviews
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,
this is a very tasty alternative to the traditional lasagna. love it!!!
DELICIOUS
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.
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!
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.
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.
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.
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.
Do you think this could be made ahead and frozen? Can't wait to make this.