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
Scale
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
