Creamy Seafood Lasagna

"Uses no-boil lasagna noodles. Sometimes I use 10 oz chopped broccoli in place of the spinach. Great either way!"
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
1hr 30mins
Ingredients:
15
Serves:
8
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ingredients

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directions

  • Preheat oven to 350. Have a rectangular lasagna pan handy.
  • In a saucepan, melt butter and add garlic.
  • Stir in flour and cook until smooth.
  • Gradually whisk in the milk until smooth.
  • Stir in the parmesan cheese and ONLY 1 CUP of the mozzarella. Add dill. Stir until melted, smooth and thickened. SET ASIDE 1 CUP OF THIS SAUCE TO POUR OVER TOP OF FINISHED LASAGNA.
  • In a small bowl, beat together ricotta, egg, salt, scallion and spinach (or broccoli).
  • In a separate small bowl, toss together the shrimp and scallops.
  • Spread a thin layer of the cheese sauce on the bottom of the lasagna pan.
  • Place 3 lasagna noodles across the bottom.
  • Spread 1/3 of the ricotta/spinach mixture over noodles.
  • Sprinkle 1/3 of the shrimp/scallop combo over top.
  • Spread 1/3 cheese sauce over that.
  • Repeat these layers two more times.
  • End with the last 3 lasagna noodles.
  • Evenly top with the reserved 1 cup of cheese sauce and the remaining 1 cup of mozzarella cheese.
  • Sprinkle chopped dark green parts of scallions over top; if desired.
  • Cover with non-stick foil and bake for 45 minutes.
  • Uncover and bake for an additional 15 to 20 minutes.
  • Remove from oven and let rest for at least 20 minutes before cutting to serve.

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Reviews

  1. This came out perfect! I used sea scallops that I cut into 4, shrimp, and langostinos. Thank you for this recipe.
     
  2. This is a fantastic recipe! Thank you for posting it. I followed it exactly, except I used lite cream. Everyone, including our 4 year old (!) gobbled it up. Served with a salad.
     
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