• Dinner

Seafood Lasagna

Seafood Lasagna 2 lbs shrimp, peeled and deveined 1 lb [...]

Seafood Lasagna

  • 2 lbs shrimp, peeled and deveined
  • 1 lb jumbo lump crab meat
  • 1 lb bay scallops
  • 3 cloves chopped garlic
  • 3 chopped shallots
  • 1 chopped yellow bell pepper
  • 1 chopped red bell pepper
  • 3 Tbsp Old Bay seasoning
  • 2 Tbsp chili powder
  • 1 Tbsp red chili flakes
  • 2 cups half & half (or heavy whipping cream)
  • 1 cup shredded parmesan cheese
  • olive oil
  • Lasagna noodles

For the filling…

  • 1 cup ricotta cheese
  • 1 cup cottage cheese
  • 2 lightly beaten
  1. Coat seafood in olive oil, 2 tablespoons of Old Bay, 1 tablespoon of chili powder, salt and pepper to taste.
  2. Place garlic, shallots and bell peppers in a large skillet coated in olive oil. Cook on medium heat until vegetables start to soften.
  3. Add in seafood and cook together for 2 – 3 minutes; stir well to incorporate seasonings on all seafood and vegetables. Seafood doesn’t need to cook completely through. It will finish cooking in the oven.
  4. Slowly pour in heavy cream (half-n-half) and stir to combine. Add remaining Old Bay and chili powder.
  5. As Cream heats up, add in shredded cheese and stir to melt.
  6. In a separate bowl, combine ricotta and cottage cheese, stir together well.
  7. Build the lasagna:
    Base – seafood sauce
    Layer 1 – noodles
    Layer 2 – seafood sauce
    Top – ricotta/cheddar cheese
  8. Repeat 2 – 3 times. Top layer should be noodles topped with seafood sauce. Be sure all noodles have seafood sauce on them. The steam from the liquid will cook the noodles.
  9. Sprinkle the top with cheese. Cover dish with foil and bake on 400 degrees for 55-60 minutes.
  10. Remove foil after cooking and check to see if noodles are soft. Use a knife or a skewer to push through the noodles to to confirm they are done.
  11. When done cooking, remove from oven and let stand for approximately 14 minutes before cutting. This allows the lasagna to set.