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White Seafood Lasagna


Rich with shrimp, crab and scallops as part of the traditional Feast of the Seven Fishes on Christmas Eve.

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  • 9 uncooked lasagna noodles
  • 1 Tbsp. butter
  • 1 lb. uncooked shrimp (31-40 per lb.) peeled and deveined
  • 1 lb. bay scallops
  • 5 garlic cloves, minced
  • 1/4 cup white wine
  • 1 Tbsp. lemon juice
  • 1 lb. fresh crabmeat
  • 1/4 cup butter
  • 1/4 cup all purpose flour
  • 3 cups 2% milk
  • 1 cup shredded mozzarella cheese
  • 1/2 cup Parmesan cheese
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • Dash ground nutmeg
  • 1 15 ox. carton ricotta cheese
  • 1 pkg. (10 oz.) frozen spinach, thawed and squeezed dry
  • 4 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup seasoned bread crumbs
  • 1 large egg, lightly beaten
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese


Preparation time 60mins
Cooking time 100mins


Step 1

1. Preheat oven to 350 degrees. Cook lasagna noodles according to package directions; drain once cooked.

2. Meanwhile, in a large skillet, heat butter over medium heat. Add shrimp and scallops in batches; cook 2-4 minutes or until shrimp turn pink and scallops are firm and opaque. Remove from pan.

3. Add garlic to same pan; cook 1 minute. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil. cook 1-2 minutes or until liquid is reduced by half. Add crab, heat through. Remove from heat, stir in shrimp and scallops.

4. For cheese sauce, melt butter over medium heat in a large saucepan. Whisk in the flour until smooth; gradually whisk in milk. Bring to a boil whisking constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in remaining cheese sauce ingredients. In a bowl, combine ricotta mixture ingredients, stir in one (1) cup cheese sauce.

5. Spread 1-2 cup cheese sauce into a greased 13x9-inch baking dish. Layer with three noodles, half of the ricotta mixture, half of the seafood mixture and 2/3 cup cheese sauce. repeat layers. Top with remaining noodles and cheese sauce. Sprinkle with remaining mozzarella cheese and Parmesan cheese.

6. Bake, uncovered 40-50 minutes or until bubbly and the top is golden brown. Let lasagna stand 10 minutes before serving.


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