READY IN ABOUT 1¼ hrs

Seafood Lasagna I

Read Reviews (58)

"A different twist on lasagna for the seafood lover. Great served with garlic bread." — Jeanette

Directions

Cook lasagna noodles in a large pot of boiling salted water until al dente. Drain well.
Preheat oven to 350 degrees F (175 degrees C).
In a medium size saucepan over medium heat melt butter or margarine, stir in flour and let flour brown slightly. Stir in milk, stirring constantly until sauce thickens. Add the parmesan cheese to the sauce and stir well.
In a 9x13 baking pan spread a thin layer of white sauce, followed by a layer of cooked lasagna noodles. Place 1/4 of the shrimp, 1/4 of the crabmeat and 1 cup mozzarella cheese on top of the lasagna noodles. Repeat three times, making four layers. Top the final layer with sauce and remaining mozzarella cheese. Bake for 45 minutes or until top is brown.

Kitchen-Friendly View

PREP 5 mins
COOK 1 hr 5 mins
READY IN 1 hr 10 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 23, 2007

WOW! I made this while on vacation with friends on the Outer Banks. Everyone loved this. I added a few things, which turned it into a mega-lasagna, or The Lasagna That Ate New York. I used a pound of lump crab, bay scallops, and shrimp in separate layers. I also added a layer of ricotta cheese mixed with a couple of beaten eggs. For the sauce I took the water I used to boil the shrimp, added a little white wine, and reduced it to about one cup. I started the sauce with the butter/flour roux, gradually added milk, shrimp reduction, and half-and-half. I also added Old Bay seasoning, paprika, a few dashes of Tabasco, and some basil. Total liquid was approximately five cups, but I was making a big lasagna. I added the grated parmesan to the sauce last. I layered in this order between the pasta: crabmeat, ricotta, scallops, shrimp. The scallops were small so I did not need to pre-cook them. It's important to let this rest 15-20 minutes after removing from the oven so your lasagna squares will hold together when serving. This made a fantastic dinner with garlic bread and a mixed green & romaine salad. Thanks for making everyone happy at the dinner table!

—foraging4food

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Most Helpful Critical Review

Jan 26, 2006

My lasagna turned out pretty well, but I cheated. In reading the other reviews I was concerned that it may turn out rather bland. I'm not very good with adding seasonings and such, so I bought a mushroom alfredo sauce. I added the parmesan cheese to that, and layered everything accordingly. I will probably make it this way again.

—J.Blackwell

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68 Ratings

Oct 28, 2003

I tried this recipe on a crowd of family members for my son's confirmation party (I never do new reicpes on my family they are very picky) They raved about it and all asked for the recipe. I also added 3 tsp. of Old Bay season ( a Maryland thing) to the white sauce and a layer of ricotta cheese (2 cups ricotta cheese, 1 cup shredded mozerrella, 2 tsp. parsley, 1 egg and of course 2 tsp. Old Bay season)in between the seafood layers.....What a hit! Thank you!

—Pasadenso

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Jul 26, 2003

This recipe is a great idea. I liked the taste, but I added 2 Tbsp. Old Bay to the white sauce, as someone suggested. That was too much, and it made the dish too salty. Next time I'll add only 1 Tbsp. Like any lasagna, it's a time-consuming dish, but it's well worth it.

—MIHAELA

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Jan 11, 2007

Loved the recipe and will definitely be making this again. This is what I did: I added some garlic powder (~2 tsp) to the sauce. My pan was a little bigger, so I only had two layers plus the top. I also slightly chopped the shrimp with my mini food processor. Added just a touch of parsley on the top before baking. It turned out FABULOUS! This recipe is a must try if you enjoy seafood.

—Jennifer : )

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Oct 28, 2003

this is a nice lasagne if you're looking for something elegant. I added a layer of spinach, though, for color. Also, I wouldn't recommend baking the entire 45 min., that was way too long.

—Jennifer

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Nov 23, 2006

Very tasty! I made the modifications as others mentioned. I added 2 tsp garlic pwd, salt & papper, 1/2 tsp Old Bay. I only used 2 cups of mozarella & added 1 cup of Ricotta, I made it in a 9x9 stoneware pan but used the full batch of sauce - it was too runny - next time will use less sauce by maybe 1/3.

—vickie in nh

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Apr 21, 2004

Delicious, but better if you: 1)Cut the cheese down--it only needs 1-2 cups of mozzarella. Still cheesy and much healthier! 2)Saute 1/2 pound mushrooms and add them to the white sauce. 3)You can use crab substitute (surimi) in place of the crab, and cut both crab and shrimp by 1/2

—LIBRARYLADY61

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Nutrition

Calories
653 kcal
33%

Carbohydrates
49.6 g
16%

Cholesterol
227 mg
76%

Fat
27.1 g
42%

Fiber
2 g
8%

Protein
51.9 g
104%

Sodium
957 mg
38%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Seafood Lasagna I

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 653
Calories from Fat: 244

% Daily Value *
Total Fat 27.1g 42 %
Saturated Fat 15.3g 77 %
Cholesterol 227mg 76 %
Sodium 957mg 38 %
Potassium 616mg 17 %
Total Carbohydrates 49.6g 16 %
Dietary Fiber 2g 8 %
Protein 51.9g 104 %
** Sugars 7g
Vitamin A 20 %
Vitamin C 6 %
Calcium 79 %
Iron 41 %
** Thiamin 12 %
Niacin 149 %
Vitamin B6 18 %
Magnesium 36 %
Folate 86 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.