Seafood Lasagna Recipe - The Cookie Rookie® (2024)

4.35 from 413 votes

Author: Becky Hardin

• ▢ 2 tablespoons canola oil
• ▢ 10 tablespoons unsalted butter divided (½ cup + 2 tablespoons)
• ▢ 2 green onions thinly sliced
• ▢ 2 cloves garlic minced
• ▢ ½ cup low-sodium chicken broth
• ▢ 8 ounces clam juice (1 bottle) – or sub with more chicken broth
• ▢ 12 ounces bay scallops cut in half
• ▢ 1 pound small shrimp peeled and deveined
• ▢ 8 ounces crabmeat chopped (1 package)
• ▢ ½ teaspoon freshly ground black pepper divided
• ▢ ½ cup all-purpose flour
• ▢ 2½ cups half-and-half divided
• ▢ ¼ cup semi-dry white wine do not use sweet wine
• ▢ ½ teaspoon kosher salt
• ▢ ⅛ teaspoon crushed red pepper flakes
• ▢ ½ cup freshly shredded Parmesan cheese divided
• ▢ 9 Oven-Ready lasagna noodles
• ▢ 1 cup shredded Italian cheese blend
• ▢ 1 cup shredded Mozzarella cheese

• Preheat oven to 350°F. Spray a 9×9 inch casserole dish with nonstick cooking spray. Set aside.

• In a large skillet over medium-high heat, heat the oil and 2 tablespoons of the butter. Sauté the sliced green onion until tender, then add the minced garlic and sauté another 15 seconds.

  2 tablespoons canola oil, 10 tablespoons unsalted butter, 2 green onions, 2 cloves garlic

• Add the broth and clam juice, stir and bring to a boil.

  ½ cup low-sodium chicken broth, 8 ounces clam juice

• Add scallops, shrimp, crab, and ¼ teaspoon pepper, and bring the mixture to a boil. Reduce the heat and simmer uncovered, for 5 minutes, or until the shrimp is pink and the scallops are firm and opaque all the way through. Stir the mixture gently while scallops are cooking. Drain, reserving the liquid. Pour seafood mixture in a medium bowl and set it aside until ready to use.

  12 ounces bay scallops, 1 pound small shrimp, 8 ounces crabmeat, ½ teaspoon freshly ground black pepper

• In the same large skillet, melt the remaining ½ cup butter. Stir in the flour and whisk until smooth.

  ½ cup all-purpose flour

• Combine 1½ cups half-and-half and the reserved cooking liquid, then gradually and while whisking, add the liquid to the flour mixture in the skillet. Add salt and the remaining ¼ teaspoon black pepper. Bring the mixture to a boil and cook, while stirring, for 2 minutes or until thickened.

  2½ cups half-and-half

• Remove the flour mixture from the heat and stir in the remaining 1 cup half-and-half, wine, salt, red pepper flakes, and ¼ cup shredded Parmesan cheese creating a white sauce.

  ¼ cup semi-dry white wine, ½ teaspoon kosher salt, ⅛ teaspoon crushed red pepper flakes, ½ cup freshly shredded Parmesan cheese

• Stir ¾ cup of the white sauce into the seafood mixture.

• Spread ½ cup of the white sauce in the prepared dish. Cover with uncooked lasagna noodles then spread with ¼ of the seafood mixture and ¼ of the white sauce. Sprinkle with ¼ shredded Italian cheese blend, ¼ mozzarella, and the grated Parmesan. Repeat three more times and top with white sauce and the different cheeses.

  9 Oven-Ready lasagna noodles, 1 cup shredded Italian cheese blend, 1 cup shredded Mozzarella cheese

• Bake at 350°F for 40-45 minutes, or until golden brown. Allow the lasagna to set for 10-15 minutes before cutting.

• Garnish with chopped fresh parsley if desired.

• The quality of the seafood you use will impact the overall taste of the dish. Fresh or high-quality frozen seafood will give the lasagna a better flavor.
• It’s important to pre-cook the seafood before adding it to the lasagna. This will ensure that it’s cooked properly and doesn’t become overcooked and rubbery in the oven.
• Season the seafood and sauce: Seafood can be delicate in flavor, so be sure to season it well to allow the flavor to shine through.
• Once the lasagna is done baking, let it rest for at least 10-15 minutes before slicing it. This will allow the layers to set and the lasagna to hold together better when sliced and served.

Storage:Store seafood lasagna in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

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