I recently came across this recipe for a seafood lasagna on Confections of a Foodie Bride which sounded so good that I had to make it right away. How could I not make it right away? It contains so many of my favorite foods including cheesy baked pasta, shrimp, king crab and scallops. I also liked that it contained an entire package of spinach for that green vegetable that I like to try to include in my meals. This lasagna starts with a layer of cheese and spinach followed by a layer stuffed with yummy seafood followed by another layer of cheese and spinach and of course it is topped of with a layer of golden brown bubbling cheese. The layers of cheese and spinach reminded my of the green pastitsio that I had made a while ago and that made me think of dill and I decided to add some dill to cheese and spinach layer. One of my favorite ways to enjoy shrimp is to cook them in a buttery garlic and lemon sauce with a bit of wine to deglaze the pan and I figured why not cook the seafood like that and pour the sauce into the lasagna as well?
With my slightly modified version of the recipe done I was ready to go. As with most lasagnas this one took a bit of effort and time to make but it was well worth it. The seafood lasagna turned out great! Bubbling hot cheesy baked pasta with seafood is such a great combo. It smelled amazing while baking and it tasted just as good. Luckily there was a lot of leftovers and I will get to enjoy the rest of it for lunches throughout the week.
- 1 tablespoon butter
- 1 pound seafood (king crab, shrimp and scallops)
- 1 teaspoon garlic (chopped)
- 1/4 cup white wine (or chicken stock)
- 1 tablespoon lemon juice
- 4 tablespoons butter
- 2 teaspoons garlic (chopped)
- 4 tablespoons flour (rice flour or masa harina for gluten free)
- 3 cups milk
- 1/2 cup parmigiano reggiano (grated)
- salt and pepper to taste
- 1/4 cup dill (chopped)
- 1 (16 ounce) container ricotta cheese
- 1 (10 ounce) package spinach (thawed and drained)
- 1 egg
- 1/2 cup parmigiano reggiano (grated)
- 1 cup mozzarella (grated)
- 1/2 pound lasagna noodles (cooked) (gluten free for gluten free)
- 1/4 cup parmigiano reggiano (grated)
- 1/2 cup mozzarella (grated)
- Heat the butter in a pan.
- Add the seafood and saute until cooked, just a few minutes and set the seafood aside.
- Add the garlic and saute until fragrant, about a minutes.
- Add the white wine and lemon juice, deglaze the pan, and simmer to reduce by half.
- Add the seafood and toss to coat.
- Melt the butter in a large sauce pan.
- Add the garlic and saute until fragrant, about a minute.
- Add the flour and stir while cooking for a few minutes.
- Slowly whisk in the milk and simmer until it thickens.
- Remove from the heat and mix in the parmigiano reggiano, salt and pepper and dill.
- Mix the ricotta, spinach, egg, parmigiano reggiano, mozzarella and a cup of the white sauce.
- Pour 1/4 cup of the white sauce over the bottom of an 8 inch square baking dish.
- Add a layer of noodles.
- Add a layer of half of the cheese mixture.
- Add a layer of noodles.
- Add a layer of all of the seafood and pour a cup of the white sauce over it.
- Add a layer of noodles.
- Add a layer of the remaining cheese mixture.
- Add a final layer of noodles.
- Pour 1/2 cup of the white sauce over the noodles and top with the parmigiano reggiano and mozzarella.
- Bake in a preheated 350F/180C oven until bubbling on the sides and golden brown on top, about 45-60 minutes.
Pastitsio (Greek Lasagna) with Greens
Crab Mac and Cheese
Fantastic! I don’t eat beef, this lasagna is a brilliant alternative. Thanks a lot for sharing!
Seafood lasagna! I have never had it before, but it looks great!!
Mochachocolata Rita says
oh kev! normally i love the meaty tomatoey basily lasagna, but this one surely will convert me ^_^
Poornima Nair says
Thats mouthwatering…Using sea food is a great variation.
Chef Fresco says
Mmm looks good! I’ve never thought of using seafood in lasagna either
Yes yes yes! I love seafood and I love lasagna. Sooo many expensive ingredients in this though. Maybe I’ll save this recipe for a special occasion 🙂
This looks wonderful. I have followed your blog for over a year and never once have you steered me wrong. Thanks for all the great ideas
Sembra molto buona… Devo provarla.
Superbe! Another fantastic meal Kevin. I’m impressed and this looks delicious.
oh my goodness, i got hungry just by looking at your pic and reading the recipe. sounds like a wonderful combo. definitely worth the effort.
holy schnikeys (seriously who says that)!!!! anyways…that looks AMAZING!!!!!!!!! i want to try it…however, i’m not a fan of spinach…do you think broccoli could be subst?
The Cooking Photographer says
That looks delicious Kevin! Just beautiful!
Rosa's Yummy Yums says
I like this version! Really wonderful!
Good combo and you never fail to amaze me.How you managed to cut it so neat and nice? Mine normally would be messy. Any tips?
Nina Timm says
Phew, what a recipe, but the end result is so worth it!!!!Looks delish!!
Kim - Easy French Food says
Kevin – That looks really good – the kind of dish I could eat a lot of. Here’s a seafood casserole that you might like to try. It’s a great dish for when you have little time to fix something. Happy cooking, eating and blogging. You’re doing a wonderful job.
Out of this world! Seafood lasagna and chowder are 2 of my favorite childhood past times. It was something that came only certain times a year when the seafood was fresh from the East coast. Beautiful, well done Kevin!!!
I can’t believe that I’ve never had a seafood lasagna before!
What a great idea! I’ve had regular lasagna and veggie lasagna but not made with seaford before. It looks delicious…
Awesome idea! I don’t fancy meat so much, but love seafood…….so this is perfect for me, that’s if I can successfully make it.
This looks so elegant and a nice twist on the traditional lasagna!
Great idea to make a seafood version of lasagna! Sounds excellent!
Kevin, what a great rendition! It looks fantastic! Lasagne are delicious, but let’s be honest, their photos don’t often look appetizing. You have succeeded! All the fish+veg+cheese inside makes my mouth water 🙂
Diana Evans says
oh wow!!! looks wonderful
This could easily become my favorite lasagna. It looks fantastic!
What a wonderful change of pace! I love this!
I’m a big fan of meatless/protein free lasagnes since I find them so hearty. Here’s my fav recipe if you ever feel tempted:
Nice adaptation of a classic dish. When the weather gets warm I crave stuff like lasagna but it always seems to heavy.
You have answered my craving heart! Just last week I was moaning about wanting a tasty seafood lasagna and this looks divine.
What a rich and impressive lasagna!
impressive was just the right word!
Beautiful! I had a seafood lasagna at a wedding once and it was wonderful, good for you for making your own.
You always make delicious lasagnas. This looks divine.
Peter M says
I love the the different layers and the colours…surely delish.
We have some friends of ours that addicted to seafood lasagna! I will have to pass on this recipe!
I am loving your blog by the way! Your pics are great, and your recipes ROCK! 🙂
Cookin' Canuck says
I love the way you cooked the seafood. This really looks good!
nita scot says
I saw this recipe also and bookmarked it to try it. This version looks great too. Now I definitely need to make it soon.
Piled high with seafood goodness. Yum!
Can’t say I ever had seafood lasagna. I always have it the traditional way. I love seafood and this looks delicious.
renee: Broccoli would probably work if it was cut up really small. Kale, or swiss chard of maybe even just lots of fresh herbs should also work.
Elin: The trick is to let it cool completely. I normally cut one small piece out for dinner leaving most of the lasagna untouched. I then wrap it up in plastic and place it in the fridge over night. In the morning I am able to get a nice clean cut piece.
I’ve been craving seafood lasagna and this looks like the PERFECT recipe. Thanks, for sharing, Kevin!
OMG this sounds wonderful! Now i want more seafood! LOL!
I made this lasagna the other day when I too saw it on Confections of a Foodie Bride and let me tell you it really is as delicious as it looks…
What could be better… seafood and lasagna.. Yummy!
Glad you liked the lasagna – it looks fab! And I know it tasted fab 🙂
Something about seafood lasagna to me seems like a waste of good seafood, hiding the flavors and textures beneath layers of pasta when we could be enjoying them whole for what they are. Just my opinion though, and don’t get me wrong, this still looks good!
Never tried seafood lasagna before, tempting though!
Brilliant! Usually the range of lasagne stops after "meat or spinach & ricotta". This sounds sublime.
This looks totally delish!!
Culinary Cory says
I love lasagna and I think making it with seafood is a great way to add some luxury to a classic dish. Love it.
l am very love ….. seafood .
thank you very much for super recipes . I present cooking seafood my site for you .
helen tilston says
Served this to friends from the Press this past weekend and they and we all enjoyed every morsal. Actually I made a triple quantity and have frozen one casserole for serving on Christmas Eve
Everyone wanted the recipe. Thanks
Seafood Paella says
I was looking for a lasagna recipe for tomorrow night's dinner, and I think I might have found the right one. This dish looks fantastic. I can't wait to try it out with the family. Thanks for sharing
Melissa Clifford says
This was excellent!
Seafood mix I used was scallops, shrimp, lobster, and langostinos. Sorry majorly well equipped foodie here.
I skipped the dill but had fresh thyme and used that.
I really liked this one. Thanks for sharing! Good photo too!
Christine S says
The best! I used the ingredients listed and followed the directions given. I did use Ronzoni Oven-Ready pasta and I think it added a more delicate consistency to the dish. I'll be serving this Christmas eve because it is so delicious and easy to prepare. BTW, I love how you list your directions so clearly and orderly. Will be trying your Chicken and Red Peppers lasagna next.
Question . You mention in the recipe two lots of monzarella but only 1/2 a cup in the list of ingredients. 1/2 each or 1/4 each?
The 1 cup mozzarella is used in the ricotta and spinach mixture in the middle and the 1/2 cup mozzarella is sprinkled on top. Enjoy!
Will it work with the oven ready lasagna noodles and extra water they require?
Yes it will! Enjoy!
Can I substitute parmesan? I cant find the parmigiano reggiano anywhere around here 🙁
Yes, you can! Enjoy!