Description
This delicious Seafood Lasagna features a creamy clam-infused white sauce layered with shrimp, crab meat, and mozzarella cheese, baked to golden bubbly perfection. A perfect dish for seafood lovers looking to impress at dinner parties or family meals.
Ingredients
Scale
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
- 1/2 cup grated parmesan cheese
- 1 teaspoon kosher salt
- 1/2 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
Assembly
- 9-12 oven-ready lasagna noodles
- 4 cups shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9 by 13-inch baking dish with cooking spray or butter to prevent sticking.
- Make Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the flour until smooth and cook for 1 minute to remove the raw flour taste. Slowly pour in the heavy cream and clam juice while whisking constantly to avoid lumps.
- Thicken Sauce: Continue cooking and stirring the sauce for 5 to 7 minutes until it thickens. Stir in the garlic powder, onion powder, ground nutmeg if using, Italian seasoning, parmesan cheese, salt, and black pepper. Remove the sauce from the heat and set aside.
- Sauté Seafood: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until softened. Add the shrimp and cook for 2 to 3 minutes until they turn pink. Remove the skillet from heat, then gently fold in the lump crab meat and chopped parsley.
- Layer Lasagna: Spread a thin layer of the prepared sauce over the bottom of the baking dish. Arrange enough oven-ready lasagna noodles to cover the bottom, overlapping slightly as needed. Spread one-third of the seafood mixture over the noodles, then top with one-third of the sauce, followed by one-third of the shredded mozzarella cheese.
- Repeat Layers: Repeat the noodles, seafood mixture, sauce, and mozzarella layers two more times, finishing with a final layer of noodles topped with the remaining sauce and the last of the shredded cheese.
- Bake Covered: Cover the dish tightly with aluminum foil, making sure it does not touch the cheese. Bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove the foil and bake uncovered for an additional 15 to 20 minutes until the top is golden and bubbly.
- Rest and Serve: Let the lasagna rest for 10 minutes after baking. Garnish with additional fresh parsley before serving. Enjoy your creamy seafood lasagna!
Notes
- Use fresh or frozen seafood that has been properly thawed for best flavor and texture.
- Oven-ready lasagna noodles eliminate the need to boil, saving time.
- If you prefer, substitute clam juice with fish stock or seafood broth for a similar flavor.
- To avoid the cheese sticking to foil, lightly spray foil with cooking spray before covering the dish.
- Allowing the lasagna to rest after baking helps it set and makes slicing easier.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 110 mg
