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Creamy Seafood Lasagna

If you’ve ever wondered whether pasta, cheese, and seafood really belong together, this creamy seafood lasagna will convince you they absolutely do.
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Course: Seafood
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 12

Ingredients

For the cream sauce:

  • 4 Tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1 8 oz bottle clam juice
  • 3 cups whole milk
  • 1 1/2 tsp kosher salt
  • 1/4 tsp black pepper

For the lasagna:

  • 1 lb lasagna noodles
  • Olive oil for noodles
  • 1/2 bunch fresh parsley chopped
  • 1/2 medium lemon juiced
  • 4 cloves garlic minced
  • 4 Tbsp unsalted butter
  • 1/2 cup dry white wine
  • 1 lb raw shrimp peeled, deveined
  • 8 oz lump crab meat
  • 8 oz cooked lobster chopped
  • 3 cups ricotta cheese
  • 3/4 cup Parmesan cheese grated
  • 1 lb mozzarella cheese shredded, about 4 cups
  • Salt & pepper to taste

Instructions

  • Preheat oven to 350°F (177°C).
  • Make the cream sauce: melt butter, whisk in flour, then gradually add clam juice and milk. Simmer until thickened. Season.
  • Cook pasta according to package until al dente. Drain, rinse, and toss with olive oil.
  • Sauté garlic in butter, add wine, then shrimp. Cook until pink. Stir in lemon juice and parsley.
  • Mix ricotta, Parmesan, salt, and pepper in a bowl.
  • Layer sauce, noodles, ricotta mixture, seafood, mozzarella, and sauce in a 9×13-inch dish. Repeat twice. Finish with noodles, sauce, and mozzarella.
  • Cover with greased foil. Bake 30 minutes. Uncover and bake 20–25 minutes more until golden.
  • Rest 15 minutes before slicing. Garnish with parsley.