Seafood Lasagna Recipe

Ingredients

Sauce

• 3 Tablespoons unsalted butter
• 3 Tablespoons all-purpose flour
• 2 cups heavy cream
• 1 cup clam juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground nutmeg (optional)
• 1 teaspoon Italian seasoning
• ½ cup grated parmesan cheese
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Seafood Mixture

• 2 Tablespoons olive oil
• 1 medium onion, finely chopped
• 8 ounces small shrimp, peeled, deveined, and tail off
• 8 ounces lump crab meat
• 1/4 cup chopped fresh parsley, plus more for garnish

Lasagna Assembly

• 9–12 oven-ready lasagna noodles
• 4 cups shredded mozzarella cheese

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
2. In a medium saucepan over medium heat, melt the butter. Stir in the flour and whisk continuously until smooth. Cook for 1 minute, then gradually pour in the heavy cream and clam juice while whisking to avoid lumps.
3. Continue cooking the sauce for 5-7 minutes, stirring often until it thickens. Stir in garlic powder, onion powder, nutmeg (if using), Italian seasoning, parmesan cheese, and season with kosher salt and black pepper. Remove from heat and set aside.
4. Heat olive oil in a skillet over medium heat. Sauté the chopped onion for 3-4 minutes until soft. Add the shrimp and cook for 2-3 minutes until they turn pink. Remove from heat and gently fold in the lump crab meat and chopped parsley.
5. Spread a thin layer of the sauce on the bottom of the prepared baking dish. Arrange enough lasagna noodles to cover the bottom, slightly overlapping if needed. Spread one third of the seafood mixture over the noodles, then one third of the sauce, and sprinkle with one third of the shredded mozzarella cheese.
6. Repeat the layering process two more times, finishing with a final layer of noodles topped with the remaining sauce and shredded mozzarella cheese.
7. Cover the baking dish tightly with aluminum foil, ensuring it does not touch the cheese. Bake in the preheated oven for 30 minutes.
8. Remove the foil and continue baking uncovered for an additional 20 minutes until the top is golden and bubbly.
9. Let the lasagna rest for 10 minutes before serving. Garnish with additional fresh parsley. Enjoy your flavorful seafood lasagna!

Notes

• Use fresh seafood for the best flavor and texture, but frozen shrimp and crab meat can be used if properly thawed.
• If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce or seafood mixture.
• Make sure not to overcook the shrimp in the skillet; they should just turn pink to avoid becoming rubbery.
• Oven-ready lasagna noodles eliminate the need to boil noodles beforehand, saving time.
• For a lighter version, substitute half-and-half for heavy cream but sauce will be less rich.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.