Description
This creamy and indulgent Seafood Lasagna recipe combines tender shrimp, succulent lump crab meat, and a rich white sauce infused with clam juice and Italian seasoning. Layered with oven-ready lasagna noodles and plenty of mozzarella and Parmesan cheese, this dish bakes into a golden, bubbly casserole perfect for special dinners or entertaining guests.
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
- 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
Lasagna
- 9-12 oven-ready lasagna noodles
- 4 cups shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- Make the Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour and whisk until smooth. Cook for 1 minute to form a roux. Gradually add the heavy cream and clam juice while whisking constantly to prevent lumps. Cook the sauce for 5–7 minutes, stirring often, until it thickens. Stir in garlic powder, onion powder, nutmeg (if using), Italian seasoning, parmesan cheese, salt, and pepper. Remove from heat and set aside.
- Sauté Seafood: Heat olive oil in a skillet over medium heat. Sauté the finely chopped onion for 3–4 minutes until soft. Add the shrimp and cook for 2–3 minutes until they turn pink. Remove from heat, then gently fold in lump crab meat and chopped fresh parsley.
- Assemble Layers: Spread a thin layer of the sauce on the bottom of the prepared baking dish. Add enough lasagna noodles to cover the bottom, overlapping slightly if necessary. Spread one-third of the seafood mixture evenly over the noodles, followed by one-third of the sauce. Sprinkle with one-third of the shredded mozzarella cheese. Repeat these layers two more times, finishing with a final layer of noodles, the remaining sauce, and the last of the shredded mozzarella.
- Bake: Cover the baking dish tightly with aluminum foil, ensuring the foil does not touch the cheese. Bake for 30 minutes. 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 before serving to allow the layers to set. Garnish with additional chopped parsley and enjoy your creamy seafood lasagna!
Notes
- Oven-ready noodles eliminate the need to boil, but if using traditional noodles, boil according to package instructions before layering.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
- Fresh seafood can be substituted with frozen; ensure thawed and patted dry before cooking.
- Adjust seasoning to taste; adding a pinch of red pepper flakes can give the sauce a gentle kick.
- Allowing the lasagna to rest after baking helps prevent it from falling apart when sliced.
- Make ahead by assembling and refrigerating for up to 24 hours before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 740 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 145 mg
