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White Seafood Lasagna with Shrimp, Scallops and Crab
Shrimp, scallops, and crab make this a generous seafood lasagna, layered with spinach ricotta and a creamy cheese sauce. Let it rest before slicing to give the layers time to settle.
- Prep
- 1 hour
- Cook
- 50 minutes
- Resting
- 10 minutes
- Total
- 2 hours
- Serves
- 12 servings
Before You Start
Cook the regular lasagna noodles before layering, squeeze the spinach dry, and keep the three cheese allocations separate. This is a generous casserole for a deep 13 x 9-inch baking dish.
Adapted from Taste of Home’s White Seafood Lasagna.
The full recipe
White Seafood Lasagna with Shrimp, Scallops and Crab
A creamy seafood lasagna with spinach ricotta, garlic-scented shrimp, scallops, crab, and layers of mozzarella and Parmesan.
Ingredients
- 9 Lasagna noodles regular dried noodles, cooked according to the package before layering
1 tbsp Butter- 1 lb Shrimp uncooked, peeled and deveined (31-40 per pound)
- 1 lb Bay scallops
- 5 cloves garlic minced
- ¼ cup White wine
- 1 tbsp Lemon juice
- 1 lb Crabmeat cooked, picked over for shells
CHEESE SAUCE
- ¼ cup Butter cubed
- ¼ cup All-Purpose Flour
- 3 cups Milk 2%
- 1 cup Mozzarella cheese part-skim; shredded
- ½ cup Parmesan cheese grated
- ½ tsp Salt
- ¼ tsp Ground Black Pepper
- 1 dash ground nutmeg
RICOTTA MIXTURE
- 15 OZ Ricotta cheese part-skim (1 carton)
- 10 oz Spinach 1 package; frozen chopped; thawed and squeezed dry
- 1 cup Mozzarella cheese shredded; part-skim
- ½ cup Parmesan cheese grated
- ½ cup Bread crumbs seasoned
- 1 large egg lightly beaten
TOPPING
- 1 cup Mozzarella cheese shredded; part-skim
- ¼ cup Parmesan cheese grated
- Parsley fresh; minced
Equipment
Instructions
- Heat the oven to 350°F. Grease a 13 x 9-inch baking dish. Cook the regular lasagna noodles according to their package directions, drain, and lay them separately so they do not stick.
- Melt the 1 tablespoon butter in a large skillet over medium heat. Cook the shrimp and scallops in batches until the shrimp are opaque and the scallops firm and opaque, about 3 to 5 minutes depending on size. Transfer to a bowl.
- Cook the garlic in the same skillet for about 1 minute. Add the wine and lemon juice and scrape up the browned bits. Simmer until the liquid has reduced by about half. Add the cooked crab and warm through, then fold in the shrimp and scallops.
- For the cheese sauce, melt the 1/4 cup butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Simmer, stirring, until thickened. Remove from the heat and stir in the sauce-group mozzarella, Parmesan, salt, pepper, and nutmeg.
- In a bowl, combine all ingredients under Ricotta Mixture: ricotta, well-drained spinach, mozzarella, Parmesan, seasoned bread crumbs, and beaten egg. Stir 1 cup of the prepared cheese sauce into this mixture.
- Spread 1/2 cup cheese sauce in the baking dish. Add 3 noodles, half the ricotta mixture, half the seafood, and 2/3 cup sauce. Repeat those layers once. Finish with the remaining 3 noodles and all remaining cheese sauce. Sprinkle with the mozzarella and Parmesan listed under Topping.
- Bake uncovered for about 40 to 50 minutes, until bubbling and golden and the center reaches 165°F on a food thermometer. If the top browns too quickly, cover loosely with foil. Rest for 10 minutes, then add the parsley and slice.
Notes
The 3 cups mozzarella and 1 1/4 cups Parmesan are divided between the sauce, ricotta filling, and topping as listed. Squeeze the thawed spinach very dry to avoid a watery filling. Estimated total time uses the longer baking time and includes the 10-minute rest. Use a deep 13 x 9-inch dish with room below the rim.
