Seafood Lasagna Recipe

Name: Seafood Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 green onion, finely chopped; 2 tablespoons canola oil; 2 tablespoons plus 1/2 cup butter, divided; 1/2 cup chicken broth; 1 bottle (8 ounces) clam juice; 1 pound bay scallops; 1 pound uncooked small shrimp, peeled and deveined; 1 package (8 ounces) imitation crabmeat, chopped; 1/4 teaspoon white pepper, divided; 1/2 cup all-purpose flour; 1-1/2 cups 2% milk; 1/2 teaspoon salt; 1 cup heavy whipping cream; 1/2 cup shredded Parmesan cheese, divided; 9 lasagna noodles, cooked and drained

Servings: persons

1 green onion, finely chopped
2 tablespoons canola oil
2 tablespoons plus 1/2 cup butter, divided
1/2 cup chicken broth
1 bottle (8 ounces) clam juice
1 pound bay scallops
1 pound uncooked small shrimp, peeled and deveined
1 package (8 ounces) imitation crabmeat, chopped
1/4 teaspoon white pepper, divided
1/2 cup all-purpose flour
1-1/2 cups 2% milk
1/2 teaspoon salt
1 cup heavy whipping cream
1/2 cup shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained

1
In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.
2
In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
3
Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture.
4
Preheat oven to 350u00b0. Spread 1/2 cup white sauce in a greased 13x9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese.
5
Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.

1452

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 green onion, finely chopped, 2 tablespoons canola oil, 2 tablespoons plus 1/2 cup butter, divided, 1/2 cup chicken broth, and more.

Yes, Seafood Lasagna falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seafood Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions