Description
This creamy Seafood Lasagna combines tender layers of no-boil lasagna noodles with a luscious mixture of shrimp, scallops, crab meat, and spinach enveloped in a rich cream cheese and mozzarella sauce. Enhanced with garlic, Italian herbs, and freshly grated Parmesan, this hearty baked seafood dish is perfect for a comforting family dinner or special occasion.
Ingredients
Scale
Seafood Mixture
- 1 cup mixed seafood (shrimp, scallops, crab meat)
- 2 cups fresh spinach (packed)
- 3 cloves garlic (minced)
- 2 tsp dried Italian herbs
- Salt and pepper to taste
Cheese Sauce
- 8 oz cream cheese (softened)
- 1 cup heavy cream
- 2 cups shredded mozzarella cheese (whole milk)
- ½ cup grated Parmesan cheese (freshly grated)
Pasta
- 9 lasagna noodles (no-boil)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook Noodles: Boil lasagna noodles according to package instructions until al dente. Drain and set aside to cool slightly.
- Make Cream Sauce: In a mixing bowl, blend softened cream cheese, heavy cream, minced garlic, salt, pepper, and dried Italian herbs until the mixture is smooth and creamy.
- Combine Seafood and Spinach: Gently fold the mixed seafood and fresh spinach into the creamy sauce, ensuring even distribution without breaking up the seafood.
- Layer the Lasagna: Start by spreading a layer of the sauce mixture on the bottom of the baking dish. Then add a layer of lasagna noodles, followed by the seafood-spinach mixture, more sauce, and a generous sprinkle of shredded mozzarella. Repeat these layers until all ingredients are used, finishing with mozzarella on top and a sprinkle of grated Parmesan.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. This helps cook everything evenly and prevents the cheese from browning too quickly.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes, or until the top is golden and bubbly, signaling the lasagna is cooked through.
- Rest Before Serving: Allow the lasagna to rest for 10 minutes after baking. This settles the layers, making it easier to cut and enhances the flavors.
Notes
- Use fresh seafood if possible for the best flavor and texture.
- No-boil noodles can be substituted with traditional noodles, but cooking time might need adjustment.
- For a lighter version, substitute heavy cream with half-and-half or evaporated milk.
- This lasagna can be prepared a day ahead and refrigerated; just add a few extra minutes to the baking time if baking cold.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
