Description
This decadent Seafood Lasagna combines tender scallops, shrimp, and crabmeat layered with creamy white sauce and three cheeses, baked to golden perfection. A delightful twist on classic lasagna that brings rich flavors from the sea, perfect for entertaining or a special family dinner.
Ingredients
Scale
Seafood and Broth
- 2 tablespoons canola oil
- 10 tablespoons unsalted butter (divided: ½ cup + 2 tablespoons)
- 2 green onions (thinly sliced)
- 2 cloves garlic (minced)
- ½ cup low-sodium chicken broth
- 8 ounces clam juice (1 bottle, or substitute with more chicken broth)
- 12 ounces bay scallops (cut in half)
- 1 pound small shrimp (peeled and deveined)
- 8 ounces crabmeat (chopped, 1 package)
- ½ teaspoon freshly ground black pepper (divided)
White Sauce and Seasoning
- ½ cup all-purpose flour
- 2½ cups half-and-half (divided)
- ¼ cup semi-dry white wine (do not use sweet wine)
- ½ teaspoon kosher salt
- â…› teaspoon crushed red pepper flakes
- ½ cup freshly shredded Parmesan cheese (divided)
Lasagna and Cheese
- 9 oven-ready lasagna noodles
- 1 cup shredded Italian cheese blend
- 1 cup shredded mozzarella cheese
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Lightly spray a 9×9 inch casserole dish with nonstick cooking spray and set aside to prepare for assembling the lasagna.
- Sauté Aromatics: In a large skillet over medium-high heat, heat the canola oil and 2 tablespoons of butter. Add the thinly sliced green onions and sauté until tender. Then add the minced garlic and sauté for an additional 15 seconds to release its fragrance.
- Add Liquids and Boil: Pour in the low-sodium chicken broth and the clam juice. Stir to combine and bring the mixture to a boil to start building the seafood base.
- Cook Seafood: Add the bay scallops, shrimp, crabmeat, and ¼ teaspoon of freshly ground black pepper to the skillet. Bring it back to a boil, then reduce the heat to a simmer and cook uncovered for 5 minutes, or until the shrimp turn pink and the scallops are firm and opaque. Stir gently while cooking to avoid breaking the seafood.
- Drain and Reserve: Drain the seafood mixture in a colander, reserving the cooking liquid for the sauce. Transfer the seafood to a medium bowl and set aside until needed.
- Make Roux: In the same skillet, melt the remaining ½ cup of butter over medium heat. Stir in the flour and whisk continuously until the mixture is smooth, creating a roux which will thicken the sauce.
- Prepare White Sauce Base: Gradually whisk in 1½ cups of half-and-half along with the reserved seafood cooking liquid, maintaining smoothness. Add kosher salt and the remaining ¼ teaspoon black pepper. Bring the mixture to a boil, stirring constantly, and cook for 2 minutes until it thickens.
- Finish White Sauce: Remove the skillet from heat. Stir in the remaining 1 cup of half-and-half, white wine, crushed red pepper flakes, and ¼ cup of shredded Parmesan cheese to enrich the sauce.
- Combine Sauce with Seafood: Stir ¾ cup of this white sauce into the seafood mixture, blending the flavors thoroughly.
- Assemble Lasagna Layers: Spread ½ cup of white sauce on the bottom of the prepared casserole dish. Layer 3 oven-ready lasagna noodles on top, followed by ¼ of the seafood mixture and ¼ of the white sauce. Sprinkle with ¼ of the shredded Italian cheese blend, ¼ of the mozzarella, and a little grated Parmesan. Repeat the layering process three more times, topping the final layer with remaining white sauce and cheeses.
- Bake: Place the assembled lasagna in the preheated oven and bake for 40-45 minutes until the top is golden brown and bubbly.
- Rest and Garnish: Let the lasagna rest for 10-15 minutes after baking to set and make slicing easier. Optionally garnish with fresh chopped parsley before serving.
Notes
- If clam juice is unavailable, substitute with additional low-sodium chicken broth for a milder flavor.
- Use semi-dry white wine like Pinot Grigio or Sauvignon Blanc to balance the seafood richness; avoid sweet wines.
- Ensure seafood is cooked just until opaque to prevent toughness.
- For easier slicing, allow the lasagna to rest before cutting.
- Oven-ready noodles save time – no boiling required.
