If you love the harmonious blend of ocean flavors with creamy, cheesy goodness, then this Seafood Lasagna with Clam Chowder and Fresh Herbs Recipe will quickly become a treasured staple in your kitchen. Imagine tender layers of crab, scallops, and shrimp nestled between perfectly cooked noodles, enhanced by a rich clam chowder sauce and fresh herbs that brighten each bite. This dish captivates with its luxurious textures and vibrant flavors, making any meal feel like a special occasion. Whether you’re cooking for family or friends, this seafood lasagna is a warm, indulgent embrace on a plate.
Ingredients You’ll Need
The magic of this Seafood Lasagna with Clam Chowder and Fresh Herbs Recipe lies in its simple but thoughtfully chosen ingredients. Each component plays a vital role—from the fresh seafood providing hearty flavor and texture, to the cheeses that add creaminess and depth, and the fresh herbs that offer a refreshing lift. Here’s what you’ll gather to create this delectable dish:
- 12 lasagna noodles: Cooked tender but firm to build the perfect layers.
- 1 pound crab meat: Fresh or imitation, adding sweet, flaky texture.
- 12 ounces cooked scallops: Quartered for even distribution of their delicate flavor.
- 1 pound cooked shrimp: Adds subtle brininess and a firm bite.
- 2 cups mozzarella cheese: Melts beautifully for luscious gooeyness.
- 2 cups parmesan cheese: Adds salty, nutty notes to balance richness.
- 18 ounces canned clam chowder: Acts as the creamy, savory sauce base.
- 1 cup heavy whipping cream: Elevates sauce to silky smooth perfection.
- 3 tablespoons lemon juice: Brightens the flavors with a citrusy zing.
- ½ cup parmesan cheese: Additional sprinkle for savory complexity.
- 1 teaspoon salt: Enhances all the natural flavors.
- ½ teaspoon pepper: Adds a gentle warmth and spice.
- 16 ounces ricotta cheese: Soft, creamy layer that binds the seafood and noodles.
- 1 egg: Helps the ricotta mixture set beautifully when baked.
- 2 teaspoons garlic, minced: Infuses a subtle aromatic depth.
- ½ cup fresh chopped parsley: Brings a fresh and peppery herbal note.
- ½ teaspoon salt: Incorporated into ricotta for balanced seasoning.
How to Make Seafood Lasagna with Clam Chowder and Fresh Herbs Recipe
Step 1: Cook the Lasagna Noodles
Start by cooking the lasagna noodles according to the package instructions until al dente. This step is crucial for ensuring your noodles hold up perfectly under the layers of creamy seafood and sauce. Once cooked, drain the noodles and set them aside to cool slightly—this prevents sticking and helps with layering.
Step 2: Prepare the Baking Dish
Preheat your oven to 350°F (175°C) to get ahead on the baking. Meanwhile, lightly spray a 9×13-inch baking dish with nonstick cooking spray. This will ensure your lasagna slides out beautifully when it’s ready, preserving those perfect layers.
Step 3: Mix the Seafood
In a large bowl, combine the crab meat, quartered scallops, and cooked shrimp. Mixing these together now distributes the seafood evenly throughout, setting the stage for a harmonious flavor in every bite.
Step 4: Prepare the Cheese Mixture
In a separate bowl, mix the shredded mozzarella and parmesan cheese. This combination will give your lasagna a wonderful cheesiness that melts and browns beautifully on top.
Step 5: Prepare the Sauce
Whisk together the canned clam chowder, heavy whipping cream, lemon juice, parmesan cheese, salt, and pepper in another bowl. This creamy, savory mixture is the heart of the lasagna, infusing it with rich, briny flavor and a delicate citrus brightness that balances the seafood perfectly.
Step 6: Ricotta Cheese Mixture
Now, in a medium bowl, whisk together the ricotta cheese, egg, minced garlic, chopped parsley, and salt. This mixture adds creaminess and a subtle herbal lift that brightens the whole dish, while the egg helps the cheese set during baking for clean slices.
Step 7: Assemble the Lasagna
Start by placing a layer of cooked lasagna noodles over the clam chowder sauce at the bottom of your baking dish. Spread one-third of the ricotta mixture over the noodles, then one-third of the seafood mixture, followed by half a cup of the shredded cheese blend. Repeat these layers two more times, finishing with the remaining cheese mixture on top. Layering thoughtfully ensures balanced flavors and textures throughout.
Step 8: Bake the Lasagna
Cover the assembled lasagna with foil and bake in your preheated oven for 30 minutes to allow all the flavors to meld and the dish to heat through. Then, remove the foil and bake uncovered for an additional 10 minutes so the cheese on top becomes bubbly and turns a gorgeous golden color.
Step 9: Cool and Serve
After baking, let the lasagna cool for about 10 minutes before slicing. This step is key for helping the layers set so that when you serve it, the slices hold together cleanly and beautifully, making each plate a picture-perfect presentation.
How to Serve Seafood Lasagna with Clam Chowder and Fresh Herbs Recipe
Garnishes
Garnish your Seafood Lasagna with Clam Chowder and Fresh Herbs Recipe with fresh parsley sprigs or a light sprinkle of extra parmesan cheese. A few twists of freshly cracked black pepper or a zest of lemon can also add an elegant finishing touch that complements the delicate seafood flavors beautifully.
Side Dishes
Serve alongside a crisp green salad with a light vinaigrette to balance the richness of the lasagna. Roasted or steamed seasonal vegetables like asparagus, green beans, or a simple garlic sauté also make wonderful companions, adding texture and color to your plate.
Creative Ways to Present
For a fun twist on presentation, consider baking the lasagna in individual ramekins for personal portions. Alternatively, use a wide, shallow casserole dish to create thin layers that showcase the seafood more prominently. Adding edible flowers or finely chopped fresh herbs over each serving can make your dish look as stunning as it tastes.
Make Ahead and Storage
Storing Leftovers
You can store leftover seafood lasagna in an airtight container in the refrigerator for up to 3 days. Make sure to let the lasagna cool completely before covering to maintain freshness and moisture balance.
Freezing
This Seafood Lasagna with Clam Chowder and Fresh Herbs Recipe freezes beautifully. Wrap the entire lasagna tightly in plastic wrap and then foil, or divide into individual portions and freeze. It will keep well for up to 2 months, making it a convenient option for future delicious meals.
Reheating
When ready to enjoy your leftovers, thaw if frozen, then reheat in a 350°F oven covered with foil for about 20 minutes, removing the foil for the last 5 minutes to restore that bubbling, golden cheese topping. For individual portions, reheating in the microwave on medium power ensures quick and even heating without drying.
FAQs
Can I use frozen seafood for this recipe?
Yes! Just make sure to thaw the seafood completely and pat it dry before mixing. This prevents excess moisture from diluting the sauce and ensures the best texture and flavor.
Is it possible to make this recipe dairy-free?
While the cheeses and cream play a big role in flavor, you can substitute with dairy-free cheese alternatives and use coconut cream or cashew cream instead of heavy cream. The flavor will be different but still delicious.
Can I prepare this ahead of time before baking?
Absolutely! Assemble the lasagna a day in advance, cover tightly, and refrigerate. When ready, just bake as directed but add a few extra minutes to the baking time since the dish will be cold.
What is the best type of clam chowder to use?
Choose a creamy New England-style clam chowder for the richest flavor that complements the cheese and seafood perfectly. Avoid brothy versions to maintain the lasagna’s luscious texture.
How can I make this recipe spicier?
Try adding a pinch of red pepper flakes to the sauce or sprinkle some chopped fresh chili peppers into the ricotta mixture. This adds a nice kick without overpowering the seafood’s delicate flavors.
Final Thoughts
This Seafood Lasagna with Clam Chowder and Fresh Herbs Recipe is such a joy to make and share. Its comforting layers packed with tender seafood and creamy sauce create a meal that feels indulgent yet inviting. If you want to impress your family or wow guests, give this recipe a try—after the first bite, I’m certain it will become a beloved classic in your home as well.
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Seafood Lasagna with Clam Chowder and Fresh Herbs Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Description
This delightful Seafood Lasagna combines tender lasagna noodles layered with an indulgent mix of crab meat, scallops, and shrimp. Enhanced with creamy ricotta, mozzarella, and parmesan cheeses and a rich clam chowder sauce, it’s baked to golden perfection. Perfect for seafood lovers seeking an elegant yet comforting dinner.
Ingredients
Seafood
- 1 pound crab meat, or imitation crab
- 12 ounces cooked scallops, quartered
- 1 pound cooked shrimp
Pasta
- 12 lasagna noodles, cooked
Cheese
- 2 cups mozzarella cheese, shredded
- 2 cups parmesan cheese, shredded
- ½ cup parmesan cheese (for sauce)
- 16 ounces ricotta cheese
- 1 egg
Sauce
- 18 ounces canned clam chowder
- 1 cup heavy whipping cream
- 3 tablespoons lemon juice
- 1 teaspoon salt (for sauce)
- ½ teaspoon pepper
Seasonings & Herbs
- 2 teaspoons garlic, minced
- ½ cup fresh chopped parsley
- ½ teaspoon salt (for ricotta mixture)
Instructions
- Cook the Lasagna Noodles: Boil the lasagna noodles according to the package instructions until al dente. Drain them well and set aside to cool slightly.
- Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Mix Seafood: In a large bowl, gently combine the crab meat, quartered cooked scallops, and cooked shrimp. Set this mixture aside for layering.
- Prepare Cheese Mixture: In a separate bowl, mix together the shredded mozzarella and two cups of parmesan cheese. This will be used for layering and topping the lasagna.
- Prepare Sauce: In another bowl, whisk together the canned clam chowder, heavy whipping cream, lemon juice, ½ cup parmesan cheese, 1 teaspoon salt, and ½ teaspoon pepper until smooth and well combined.
- Ricotta Cheese Mixture: In a medium bowl, combine the ricotta cheese, egg, minced garlic, chopped fresh parsley, and ½ teaspoon salt. Whisk together until smooth and creamy.
- Assemble the Lasagna: Start by spreading a layer of the clam chowder sauce evenly on the bottom of the prepared baking dish. Then place a layer of cooked lasagna noodles over the sauce. Spread one-third of the ricotta mixture over the noodles, followed by one-third of the seafood mixture. Sprinkle half a cup of the shredded mozzarella and parmesan cheese mixture on top. Repeat this layering process two more times, ending with the cheese mixture on top.
- Bake the Lasagna: Cover the lasagna with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake uncovered for an additional 10 minutes to allow the cheese on top to melt and turn bubbly and golden brown.
- Cool and Serve: Remove the baked lasagna from the oven and let it cool for about 10 minutes. This resting period helps the layers set, making it easier to cut and serve.
Notes
- Ensure the seafood is fully cooked before assembling the lasagna as the baking time is primarily for melting cheese and heat integration.
- Use fresh parsley for the best flavor in the ricotta mixture; dried parsley can be substituted but reduce quantity to 1 tablespoon.
- To avoid a watery lasagna, drain the seafood thoroughly before mixing.
- Let the lasagna rest after baking to prevent it from falling apart when sliced.
- For a lower-fat version, substitute heavy cream with half-and-half and use part-skim ricotta and mozzarella.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
