Description
This delightful Seafood Lasagna combines tender layers of no-boil lasagna noodles with a creamy blend of cream cheese, heavy cream, and mixed seafood including shrimp, scallops, and crab meat. Enhanced with fresh spinach, garlic, and Italian herbs, it’s topped with melted mozzarella and Parmesan cheese for a rich, flavorful dish perfect for seafood lovers looking for a comforting yet elegant meal.
Ingredients
Scale
Seafood Mixture
- 1 cup mixed seafood (shrimp, scallops, crab meat)
- 2 cups fresh spinach (packed)
Cheese Sauce
- 8 oz cream cheese (softened)
- 1 cup heavy cream
- 3 cloves garlic (minced)
- 2 tsp dried Italian herbs
- Salt and pepper to taste
Lasagna and Cheese
- 9 lasagna noodles (no-boil)
- 2 cups shredded mozzarella cheese (whole milk)
- ½ cup grated Parmesan cheese (freshly grated)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and help with easy cleanup.
- Cook Noodles: Boil the lasagna noodles according to the package instructions until al dente. Drain them well and set aside to cool slightly.
- Make Creamy Sauce: In a mixing bowl, combine the softened cream cheese, heavy cream, minced garlic, salt, pepper, and dried Italian herbs. Mix thoroughly until smooth and creamy.
- Add Seafood and Spinach: Gently fold the mixed seafood and fresh spinach into the creamy cheese sauce, ensuring even distribution without breaking up the seafood.
- Assemble Lasagna: In the prepared baking dish, start by spreading a layer of the creamy seafood sauce, followed by a layer of lasagna noodles. Continue layering with more seafood mixture, sauce, and a generous sprinkling of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella on top.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and the dish to heat through.
- Bake Uncovered to Brown: Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
- Rest Before Serving: Allow the lasagna to rest for 10 minutes after baking to set and make serving easier.
Notes
- For a firmer seafood texture, you can quickly sauté the shrimp and scallops before adding them to the sauce.
- If fresh seafood is unavailable, frozen seafood mix can be used; just ensure it’s fully thawed and patted dry.
- Make sure not to overcook the lasagna noodles during boiling to avoid mushy layers.
- This dish pairs wonderfully with a light green salad and a crisp white wine.
