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Seafood Lasagna

Seafood Lasagna

Delicious seafood lasagna layered with creamy clam sauce, tender noodles, shrimp, crab, and lobster, topped with melted mozzarella cheese for a rich and flavorful main dish.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Main Course, seafood
Cuisine Italian
Servings 12 people
Calories 550 kcal

Equipment

  • 1 9x13-inch baking dish for assembling and baking the lasagna
  • 1 medium saucepan for cream sauce
  • 1 large pot for boiling noodles
  • 1 large skillet for cooking shrimp mixture
  • 1 baking sheet to lay out cooked noodles
  • 1 aluminum foil to cover the dish while baking

Ingredients
  

  • 4 tablespoons unsalted butter divided
  • 1/4 cup all-purpose flour
  • 1 8-ounce bottle clam juice
  • 3 cups whole milk
  • 1 1/2 teaspoons kosher salt divided
  • 1/4 teaspoon freshly ground black pepper plus more as needed
  • 1 pound dried lasagna noodles
  • Olive oil for coating noodles
  • 1/2 bunch fresh parsley
  • 1/2 medium lemon juiced, about 1 tablespoon
  • 4 cloves garlic finely chopped
  • 1/2 cup dry white wine such as Sauvignon Blanc
  • 1 pound small raw shrimp peeled and cleaned
  • 3 cups part-skim ricotta cheese
  • 1 1/2 ounces finely grated Parmesan cheese about 3/4 cup
  • 8 ounces lump crab meat
  • 8 ounces cooked and chopped lobster meat
  • 1 pound low-moisture mozzarella cheese shredded (about 4 cups)
  • Cooking spray

Instructions
 

  • Preheat oven to 350°F and position a rack in the center.
  • Make the cream sauce by melting 4 tablespoons butter over medium heat in a medium saucepan. Whisk in the flour and cook for about 2 minutes until lightly toasted.
  • Slowly add the clam juice and milk, whisking constantly. Season with 1 1/2 teaspoons kosher salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat and simmer until thickened, about 8-10 minutes. Adjust seasoning as needed.
  • Cook lasagna noodles in salted boiling water per package instructions until al dente. Drain and rinse under cool water, then drain again.
  • Lay noodles in a single layer on a baking sheet. Lightly coat with olive oil and overlap slightly if necessary.
  • Chop parsley leaves until you have 1/4 cup for the sauce and reserve 1 tablespoon for garnish. Juice the lemon to yield 1 tablespoon juice. Finely chop garlic.
  • In a large skillet, melt 4 tablespoons butter over medium heat. Add garlic and cook until golden, about 3 minutes.
  • Add white wine and boil until almost evaporated, about 3 minutes. Stir in shrimp and cook until pink and just cooked through, about 4 minutes.
  • Remove skillet from heat. Stir in 1/4 cup parsley, lemon juice, and 1/4 teaspoon kosher salt. Adjust seasoning as needed.
  • In a medium bowl, combine ricotta cheese, Parmesan, remaining 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Adjust seasoning as needed.
  • Assemble the lasagna: Spread 1/2 cup cream sauce in the bottom of the baking dish. Layer 1/3 of the noodles over the sauce.
  • Spread half the ricotta mixture over noodles, then evenly layer half the shrimp mixture, half the lobster, and half the crab meat. Sprinkle with 1 cup mozzarella.
  • Dollop and spread 1 cup cream sauce over cheese. Repeat layering with half of remaining noodles, remaining ricotta mixture, remaining shrimp mixture, lobster, crab, and mozzarella.
  • Top with remaining noodles, spread remaining cream sauce, and sprinkle with remaining 2 cups mozzarella.
  • Coat a sheet of aluminum foil with cooking spray and loosely cover the baking dish spray side down.
  • Bake covered for 30 minutes. Remove foil and bake uncovered for 20-25 minutes until golden and bubbly.
  • Let cool at least 15 minutes before slicing. Garnish with reserved parsley and serve.

Notes

  • Use fresh seafood for best flavor.
  • Lasagna can be made a day ahead and refrigerated.
  • Letting it rest before slicing helps it hold together better.
  • Swap lobster for scallops or additional crab if preferred.