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Italian seafood lasagna



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Rate this recipe 4.3/5 (18 Votes)


  • sauce:
  • 1 pkg lasagna noodles (16oz)
  • 2 TBS canola oil
  • 1 garlic clove, minced
  • 1 lb mushrooms (your favorite), sliced
  • 1 cup heavy whipping cream
  • 1-1/2 lb fresh shrimp, peeled and deveined
  • 1-1/2 lb fresh crab meat (imitation works great also)
  • 20 oz ricotta cheese
  • 1 egg, beaten
  • freshly ground black pepper
  • 8 cups Italian cheese blend, shredded
  • 3 cups sauce
  • 1/2 cup butter
  • 1 (8oz) pkg cream cheese
  • 1 garlic clove, minced
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup Romano cheese, grated
  • pinch of nutmeg
  • 1 cup half-and-half
  • 1 cup milk
  • 1/8 tsp freshly ground black pepper
  • 1/4 tsp kosher salt or to taste


Adapted from


Step 1


Melt butter in a heavy skillet on low and add the cream cheese and minced garlic; whisking while it is melting. Add the half-and-half and milk 1/2 cup at a time and whisk well after each addition.

Stir in the Parmesan and Romano cheese. When sauce thickens, take off the heat immediately. If it is too thick for your taste, just add a little more milk until you reach the desired consistency.


PREHEAT oven to 350 degrees and lightly spray a 9x13 dish with vegetable oil.

Bring a large pot of salted water with 1 tablespoon of oil added to a boil and cook the lasagna noodles until al dente. Drain well and set aside.

Heat the canola oil in a large saucepan over medium and saute' the garlic and mushrooms until tender. Add the homemade Alfredo sauce and whipping cream; mix well. Now add the seafood and simmer on low for 10 minutes. Meanwhile, in a small bowl, whisk the ricotta cheese with the beaten egg.

In the prepared baking dish, layer the lasagna as follows:
lasagna noodles, ricotta cheese mixture, seafood mixture and top with some of the shredded cheese. Repeat layers until all of the ingredients are used. SAVE 1/2 OF THE SHREDDED CHEESE FOR THE TOPPING.

Bake, uncovered, for 45 minutes. Cover with foil and bake another 15-20 minutes.

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