Description
This creamy seafood lasagna features layers of tender lasagna noodles, succulent shrimp, scallops, and crab meat, all enveloped in a rich cream cheese and Parmesan sauce. Topped with mozzarella and baked to golden perfection, this dish offers a luxurious twist on the classic Italian favorite, perfect for special occasions or seafood lovers.
Ingredients
Scale
Seafood
- 1 lb shrimp, peeled and deveined
- 1/2 lb scallops, halved
- 1 cup crab meat
Pasta
- 12 lasagna noodles, cooked
Cheese and Dairy
- 8 oz cream cheese, softened
- 1 1/2 cups Parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
- 1 cup heavy cream
- 4 tbsp butter
Flavorings and Herbs
- 4 cloves garlic, minced
- 2 tbsp fresh parsley or thyme, chopped
- Salt and pepper, to taste
Instructions
- Preheat and prepare: Preheat oven to 375°F (190°C). Butter a baking dish thoroughly to prevent sticking and add flavor.
- Sauté garlic: In a skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn it.
- Cook seafood: Add the peeled shrimp and halved scallops to the skillet, cooking for 2-3 minutes until they turn opaque. Gently fold in the crab meat, then remove from heat and set aside.
- Prepare creamy sauce: In the same skillet, melt the softened cream cheese over low heat. Gradually whisk in the heavy cream to create a smooth mixture, then stir in the grated Parmesan cheese until the sauce is smooth and thickened.
- Assemble lasagna: Spread a thin layer of the creamy sauce on the bottom of the buttered baking dish. Arrange a layer of cooked lasagna noodles on top, then add a layer of the seafood mixture, followed by more sauce and a sprinkle of shredded mozzarella cheese. Repeat these layers, finishing with the sauce and remaining cheeses on top.
- Bake covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes to allow flavors to meld and the dish to heat through.
- Bake uncovered: Remove the foil and bake an additional 10-15 minutes until the top is golden, bubbly, and slightly browned.
- Rest and garnish: Remove from oven and let the lasagna rest for 10 minutes to set before slicing. Garnish with the chopped fresh parsley or thyme and serve warm.
Notes
- For best results, use fresh seafood and make sure to drain excess liquid from crab meat before assembling.
- Cook lasagna noodles al dente, as they will continue to cook in the oven.
- You can substitute thyme for parsley depending on your flavor preference.
- Allowing the lasagna to rest before serving helps it hold together better when sliced.
- Make sure to cover the dish while baking initially to prevent the top from drying out.
