Description
This indulgent Seafood Lasagna is a luxurious twist on the classic. Featuring layers of crab meat, shrimp, and scallops, combined with a creamy clam chowder-based sauce and rich cheese, it’s the perfect dish for seafood lovers!
Ingredients
Scale
Seafood, Lasagna, and Cheese:
- 12 lasagna noodles, cooked
- 1 pound crab meat, or imitation crab
- 12 ounces cooked scallops, quartered
- 1 pound cooked shrimp
- 2 cups mozzarella cheese
- 2 cups parmesan cheese
Sauce:
- 18 ounces canned clam chowder
- 1 cup heavy whipping cream
- 3 tablespoons lemon juice
- ½ cup parmesan cheese
- 1 teaspoon salt
- ½ teaspoon pepper
Cheese Mixture:
- 16 ounces ricotta cheese
- 1 egg
- 2 teaspoons garlic, minced
- ½ cup fresh chopped parsley
- ½ teaspoon salt
Instructions
- Cook the Lasagna Noodles: Cook the lasagna noodles according to the package instructions. Drain and set aside.
- Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
- Mix Seafood: In a large bowl, mix the crab meat, scallops, and shrimp. Set aside.
- Prepare Cheese Mixture: In a separate bowl, mix the shredded mozzarella and parmesan cheese.
- Prepare Sauce: In another bowl, combine the clam chowder, heavy whipping cream, lemon juice, parmesan cheese, salt, and pepper. Whisk together until smooth.
- Ricotta Cheese Mixture: In a medium bowl, whisk together the ricotta cheese, egg, garlic, parsley, and salt.
- Assemble the Lasagna:
- Pour a thin layer of sauce into the bottom of the prepared baking dish.
- Place a layer of cooked lasagna noodles over the sauce.
- Spread ⅓ of the ricotta mixture over the noodles, followed by ⅓ of the seafood mixture, and then ½ cup of the shredded cheese.
- Repeat this process two more times, finishing the lasagna with the remaining cheese mixture on top.
- Bake the Lasagna: Cover the lasagna with foil and bake in the preheated oven for 30 minutes. Uncover the lasagna and bake for an additional 10 minutes, allowing the cheese to become bubbly and golden.
- Cool and Serve: Remove from the oven and allow to cool for about 10 minutes before serving to set the lasagna for easier slicing.
Notes
- If you want a lighter version, you can use low-fat ricotta cheese and reduce the amount of heavy cream.
- Make sure to drain the seafood well to avoid excess moisture in the lasagna.
- You can prepare this lasagna ahead of time and store it in the fridge overnight. Just bake it the next day for a convenient meal.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (about 1/8 of the lasagna)
- Calories: 530
- Sugar: 6 g
- Sodium: 1,020mg
- Fat: 29g
- Saturated Fat: 15 g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 150mg