Description
A creamy and decadent seafood lasagna featuring succulent shrimp and crab, fresh spinach, and a rich Alfredo-style sauce, layered with three types of cheese. This dish is hearty, comforting, and perfect for special occasions or family dinners.
Ingredients
Scale
- 1 pound lasagna sheets
- 1 tablespoon liquid crab boil
- 1 pound shrimp, peeled and deveined
- 1 pound crabmeat
- 2 teaspoons Creole or Cajun seasoning
- 2 tablespoons olive oil
- 10 ounces fresh spinach
- 1/2 teaspoon salt
- 2 cups shredded mozzarella cheese
- 1 cup shredded Fontina or Muenster cheese
- For the sauce:
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups half & half
- 1 cup chicken stock
- 1 teaspoon liquid crab boil
- 1/2 teaspoon Creole seasoning
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- For the creamy filling:
- 8 ounces garlic & herb cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh basil, chopped
Instructions
- Cook lasagna sheets in boiling water with liquid crab boil until al dente. Drain and set aside.
- Toss shrimp and crabmeat with Creole seasoning.
- Sauté spinach in olive oil with salt until wilted. Set aside.
- Preheat oven to 375°F (190°C).
- Make the sauce: Melt butter in a saucepan over medium heat. Add garlic and cook until fragrant. Stir in flour and cook for 1 minute. Gradually whisk in half & half and chicken stock until smooth. Bring to a simmer, whisking until thickened. Stir in liquid crab boil, Creole seasoning, and black pepper. Remove from heat and stir in Parmesan cheese and chopped basil.
- Combine filling: In a bowl, mix cream cheese, sour cream, Parmesan cheese, and chopped basil until well combined.
- Assemble the seafood lasagna: Grease a 12″x16″ baking pan. Spread a thin layer of sauce on the bottom. Arrange a layer of lasagna noodles, followed by a layer of the cream cheese filling, then the seasoned shrimp and crab, wilted spinach, mozzarella cheese, and sauce. Repeat layers two more times, ending with a layer of noodles, sauce, and remaining cheeses.
- Bake uncovered for 35–45 minutes, or until bubbly and golden.
- Broil for 3–5 minutes for an extra golden-brown top.
- Garnish with fresh basil. Let the seafood lasagna rest for 15 minutes before slicing and serving.
Notes
- For a spicier seafood lasagna, add extra Creole seasoning or red pepper flakes to the shrimp and crab mixture.
- If you can’t find garlic & herb cream cheese, use plain cream cheese and add minced garlic and your favorite chopped herbs like chives or parsley.
- To make it lighter, substitute half & half with an equal mix of heavy cream and milk, or use a blend of heavy cream and chicken stock.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- This seafood lasagna can be frozen before baking. Thaw overnight in the refrigerator before baking as directed, adding a few extra minutes to the baking time.
- Reheat leftovers covered in the oven at 350°F until warmed through, or microwave individual portions.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Estimated 500-600 kcal
- Sugar: Estimated 5-8g
- Sodium: Estimated 800-1000mg
- Fat: Estimated 30-40g
- Saturated Fat: Estimated 15-20g
- Unsaturated Fat: Estimated 15-20g
- Trans Fat: Estimated 0-1g
- Carbohydrates: Estimated 30-40g
- Fiber: Estimated 2-4g
- Protein: Estimated 25-35g
- Cholesterol: Estimated 100-150mg