Description
This Seafood Lasagna is a creamy, indulgent casserole layered with tender shrimp, lump crab meat, and a rich clam-infused béchamel sauce. Topped with mozzarella and parmesan cheese, it bakes to bubbly, golden perfection. Perfect for seafood lovers looking for a comforting, elegant main dish.
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 and prepare dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or butter for easy lasagna removal.
- Make the creamy sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour and whisk continuously until smooth and cooked for 1 minute. Gradually pour in the heavy cream and clam juice, whisking constantly to avoid lumps. Cook for 5-7 minutes while stirring frequently until the sauce thickens. Add garlic powder, onion powder, nutmeg if using, Italian seasoning, parmesan cheese, salt, and black pepper. Remove from heat and set aside.
- Prepare the seafood mixture: Heat olive oil in a skillet over medium heat. Sauté the finely chopped onion for 3-4 minutes until softened. Add the shrimp and cook for 2-3 minutes until they turn pink. Remove skillet from heat and gently fold in the lump crab meat and chopped parsley.
- Layer the lasagna: Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange a layer of oven-ready lasagna noodles to cover the bottom, overlapping slightly if necessary. Spread one-third of the seafood mixture over the noodles, then one-third of the sauce on top, followed by one-third of the shredded mozzarella cheese. Repeat these layers two more times, finishing with a final layer of noodles, the remaining sauce, and topping with the remaining mozzarella cheese.
- Bake the lasagna: Cover the dish tightly with aluminum foil, taking care not to touch the cheese. Bake in the preheated oven for 30 minutes. Then remove the foil and bake uncovered for an additional 15-20 minutes until the top is golden and bubbly.
- Rest and serve: Let the lasagna rest for 10 minutes to set before cutting. Garnish with extra fresh parsley and serve warm. Enjoy your delicious seafood lasagna!
Notes
- Use oven-ready lasagna noodles to save time; no boiling required.
- Substitute heavy cream with half-and-half for a lighter sauce, but it will be less rich.
- Add a pinch of crushed red pepper flakes to the sauce for a subtle kick.
- Make sure not to overcook shrimp in the skillet to avoid rubbery texture.
- To make ahead, assemble the lasagna and refrigerate covered for up to 24 hours before baking.
- Letting the lasagna rest after baking helps it hold its shape when sliced.
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 3 g
- Sodium: 670 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 130 mg
