Creamy Seafood Lasagna Recipe
If you’re going to make seafood lasagna, it has to be creamy, cheesy, and layered with actual flavor, not just noodles and vibes. I’ve been making creamy seafood pasta and sharing my recipes for a decade, so layering it into lasagna is just me taking it to the next level. The sauce is seasoned properly (no bland white sauce over here), the seafood cooks gently so it doesn’t go rubbery, and the cheese gives you that rich, melty pull I know you're looking for.
Servings 6
Calories 547kcal
Equipment
Ingredients
- ¾ pound lasagna noodles I used boiled noodles. You can use oven ready if you prefer.
Cream Sauce
- 1 tablespoon butter
- 2-3 garlic cloves, minced
- ½ cup heavy whipping cream
- ½ cup milk You can use any milk you like.
- ½ cup shredded Parmesan Reggiano Cheese
- 4 oz cream cheese Cut into small chunks.
- ¼ cup dry white wine Optional for flavor. Omit if preferred. I used Pinot Grigio.
Lasagna Filling
- cooking oil spray
- 1 pound raw shrimp Peeled, deveined and tails removed, sliced in half or into chunks
- 1-2 fresh lobster tails Peeled and removed from the shell. Cut into large chunks.
- 1 teaspoon Old Bay Seasoning
- salt and pepper to taste
- 8 oz lump crab meat I use jumbo lump crab
- ½ cup ricotta cheese
- 1 cup grated white cheddar cheese
- 1 cup grated Mozzarella cheese
- foil
Instructions
- Preheat oven to 350 degrees.
- Boil the noodles in accordance with the package instructions.
- Spray a skillet with cooking oil spray on medium-high heat and add the shrimp and lobster chunks. Season with Old Bay seasoning, salt, and pepper to taste.
- Cook the lobster and shrimp for 3-4 minutes, flip halfway, and until the seafood is no longer pink.
- Add in the lump crab and stir. Allow all of the seafood to cook for an additional minute.
- Remove the seafood and set aside.
- Add the butter to the skillet on medium-high heat. When the butter has melted, add the garlic.
- Saute for 1-2 minutes and then add the cream cheese, heavy cream, milk, Parmesan Reggiano Cheese, and white wine.
- Lower the heat to medium. Stir until the cheese has fully melted.
- Add the cooked seafood back to the skillet. Stir until the mixture is fully coated.
- Remove the pan from the heat.
- Spray an 9 x 13 pan with cooking oil spray.
- Add a layer of lasagna to the bottom of the pan. Top with a layer of ½ of the seafood sauce mixture and then the ½ cup of the ricotta cheese. Spread the ricotta throughout.
- Sprinkle in ⅓rd of the white cheddar cheese and ⅓rd of the shredded Mozzarella.
- Add another layer of lasagna. Top the layer with the last of the seafood sauce mixture. Sprinkle in ⅓rd of the white cheddar cheese and ⅓rd of the shredded Mozzarella.
- Add a final layer of lasagna and top with the remaining shredded cheese. Cover the lasagna with foil.
- Bake for 30-35 minutes (covered with foil) or until these cheese is mostly melted and bubbly.
- Remove the foil and bake for an additional 5-10 minutes or until golden brown.
- Allow the lasagna to cool for at least 15 minutes prior to slicing. The filling will need to settle. If you slice into the lasagna too soon, you will end up with a soupy inside.
Video
Notes
- You can use cottage cheese instead of ricotta if you are looking for a substitute. Strain the cottage cheese if you want the consistency to be closer to ricotta.
- Modify my recipe to suit your needs. Use whatever type of seafood you want. If you want more cheese, add more cheese. If you want more layers of lasagna, add more pasta.
- If you use less seafood, you may have excess cream sauce that you will need to reserve.
- You can use any type of milk you prefer. You can also use half and half. Heavy whipping cream provides the best taste.
- I do not recommend sweet wine in this recipe.
Nutrition
Serving: 1slice | Calories: 547kcal | Carbohydrates: 4g | Protein: 44g | Fat: 33g