Go Back
To make savory seafood lasagna, gather these ingredients: - 9 lasagna noodles - 2 cups ricotta cheese - 1 cup grated Parmesan cheese - 3 cups shredded mozzarella cheese - 1 pound shrimp, peeled and deveined - 1 pound scallops, chopped - 1 cup lump crab meat - 2 cups fresh spinach, chopped - 3 cups marinara sauce - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper, to taste - Fresh parsley, chopped, for garnish For organic options, look for fresh seafood at local markets or co-ops. They often offer wild-caught options. Organic cheese can also be found in health food stores or specialty shops. For the best seafood lasagna, choose shrimp, scallops, and crab. These options provide great taste and texture. Fresh seafood is ideal, but frozen can work too. Just ensure it's high quality. If using frozen seafood, thaw it fully before cooking. This prevents excess water in the dish. Cheese plays a big role in flavor. For this recipe, I recommend ricotta, Parmesan, and mozzarella. Ricotta gives creaminess, while Parmesan adds a sharp bite. Mozzarella melts beautifully, creating that perfect cheesy topping. If you need dairy-free options, try cashew cheese or almond-based ricotta. These alternatives can still give you a rich flavor without the dairy. Preheating the oven: Preheating the oven is key for even cooking. Set your oven to 375°F (190°C) before starting. This step ensures the lasagna cooks through and the cheese melts perfectly. Cooking lasagna noodles: Use a large pot to boil salted water. Once it boils, add the lasagna noodles. Cook according to the package instructions until they are al dente. Drain them and lay them flat on a clean kitchen towel. This helps them cool and prevents sticking. Sautéing tips for perfect texture: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute. This brings out the garlic's flavor. Then, add shrimp and scallops. Cook them for 3 to 4 minutes. They should turn opaque but not rubbery. Ensuring optimal flavors in the seafood mix: After cooking the shrimp and scallops, gently mix in the crab meat and chopped spinach. Stir until the spinach wilts. Season with dried oregano, dried basil, salt, and pepper. This adds depth and richness to the seafood. Layering techniques for the best structure: Start by spreading a thin layer of marinara sauce in a 9x13 inch baking dish. Place 3 lasagna noodles over the sauce. Layer half of the ricotta cheese mixture on top, then add half of the seafood mix. Pour a cup of marinara sauce over this layer. Repeat this process. Common mistakes to avoid while assembling: Avoid overstuffing each layer. This can lead to a messy lasagna that won’t hold together. Ensure each layer is even. Also, let the lasagna rest for 10 minutes after baking. This helps the layers set before cutting. For the complete recipe, check out the Full Recipe. To keep your seafood lasagna from becoming watery, you need to manage moisture. First, make sure to drain your cooked seafood well. Excess water can seep into the layers. Also, use a thick marinara sauce. This helps hold everything together. For even cooking and cheese melting, layer the ingredients carefully. Spread the cheese and sauce evenly. This ensures that every bite has the right flavor and texture. Plus, covering the dish with foil during the first part of baking helps the cheese melt nicely. Seafood lasagna pairs well with a fresh green salad. The light flavors of the salad balance the rich lasagna. You can also serve it with garlic bread for a complete meal. To present your lasagna like a chef, cut it into neat squares. Use a spatula to lift each piece onto a plate. Drizzle extra marinara sauce around the plate for a pop of color. A sprinkle of parsley on top adds a nice touch. For busy nights, you can make this lasagna ahead of time. Assemble it in the morning and keep it in the fridge. Just bake it when you are ready to eat. When reheating, do it slowly in the oven. Cover the pan with foil to keep it moist. Bake at a low temperature until heated through. This way, your lasagna stays delicious and does not dry out. {{image_4}} You can mix and match seafood for a unique taste. Try using clams or mussels. They add a nice briny flavor. If you prefer a vegetarian dish, replace seafood with roasted vegetables. Zucchini and mushrooms work well. You can also add eggplant for more texture. Herbs and spices can take your seafood lasagna to the next level. Consider adding fresh dill or tarragon for a fresh twist. A pinch of red pepper flakes gives a bit of heat. You can also add more veggies. Bell peppers and carrots can add color and nutrition. They make your lasagna more wholesome. If you're gluten-free, look for gluten-free lasagna noodles. Many brands offer great options that taste good. For those watching carbs, try using thin slices of zucchini instead of noodles. This keeps your dish low-carb and adds nutrients. Both options keep the dish tasty while meeting dietary needs. For the full recipe, check out the details above. After you enjoy your seafood lasagna, store any leftovers in the fridge. Place it in an airtight container to keep it fresh. Ideally, eat the leftovers within 3 to 4 days. For long-term storage, freeze the lasagna. Wrap it tightly in plastic wrap and then in aluminum foil. This helps prevent freezer burn. You can freeze lasagna for up to 3 months. To reheat, avoid losing flavor and texture. The oven is best for reheating lasagna. Preheat it to 350°F (175°C). Place the lasagna in a baking dish. Add a splash of marinara sauce on top to keep it moist. Cover with foil and heat for 25-30 minutes. If using a microwave, heat slices on medium power for 2-3 minutes each. Check that the center is hot. Cooked seafood lasagna lasts about 3 to 4 days in the fridge. If frozen, it’s best used within 3 months. Always check for signs of spoilage. Look for an off smell or mold. If the texture seems slimy, it’s best to toss it. Enjoy your seafood lasagna fresh, but don’t waste those tasty leftovers! Making seafood lasagna takes about an hour. You’ll need 30 minutes for prep and 30 minutes for baking. This time frame includes cooking noodles and sautéing seafood. It feels quick, especially when you smell the delicious aromas filling your kitchen. Yes! You can swap ingredients to fit your taste. Try different seafood like lobster or fish. If you prefer, use ricotta cheese alternatives like cottage cheese or a vegan option. You can also add vegetables like zucchini or mushrooms for extra flavor. Be creative and make it your own! For the best presentation, serve seafood lasagna in squares on individual plates. Garnish with fresh parsley for color. A light salad pairs nicely, adding freshness. Drizzle extra marinara sauce around the plate to enhance the look and flavor. Your guests will be impressed! Making seafood lasagna is fun and rewarding. We covered the best ingredients, from seafood to cheese, and shared helpful tips for cooking and assembling. You learned how to store leftovers and reheat them without losing flavor. In the end, feel free to explore variations and personalize this recipe. Try new seafood or dairy-free options. Enjoy your culinary journey and impress your friends with this delicious dish!

Seafood Lasagna

If you're looking for a twist on a classic, try this Savory Seafood Lasagna recipe! Packed with shrimp, scallops, and crab, layered with rich cheeses and marinara, it’s a delectable meal that will impress any guest. This easy recipe includes simple steps and tips to ensure perfect layers every time. Ready to delight your taste buds? Click through to discover how to create this delightful seafood masterpiece in your kitchen!
Print Recipe Pin Recipe

Ingredients
  

9 lasagna noodles

2 cups ricotta cheese

1 cup grated Parmesan cheese

3 cups shredded mozzarella cheese

1 pound shrimp, peeled and deveined

1 pound scallops, chopped

1 cup lump crab meat

2 cups fresh spinach, chopped

3 cups marinara sauce

1 tablespoon olive oil

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper, to taste

Fresh parsley, chopped, for garnish

Instructions
 

Preheat Oven: Set your oven temperature to 375°F (190°C) and allow it to fully heat.

    Cook Noodles: Fill a large pot with salted water and bring it to a rolling boil. Carefully add the lasagna noodles, cooking according to package instructions until al dente. Once done, drain the noodles and lay them flat on a clean kitchen towel to cool.

      Sauté Seafood: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Incorporate the shrimp and scallops, cooking for 3-4 minutes or until they begin to turn opaque. Gently mix in the crab meat and chopped spinach, stirring until the spinach has wilted. Season the seafood mixture with dried oregano, dried basil, salt, and pepper, then remove from heat.

        Prepare Cheese Mixture: In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, and half of the shredded mozzarella cheese. Stir until well blended and creamy.

          Assemble the Lasagna: In a 9x13 inch baking dish, spread a thin layer of marinara sauce over the bottom to prevent sticking. Begin layering the lasagna:

            - Place 3 lasagna noodles over the sauce.

              - Evenly distribute half of the ricotta cheese mixture over the noodles.

                - Add half of the seafood and spinach mixture on top of the ricotta.

                  - Pour 1 cup of marinara sauce over the seafood layer.

                    - Repeat this layering process: another 3 noodles, the remaining ricotta mixture, the rest of the seafood mixture, and another cup of marinara sauce. Finish with the last 3 noodles on top.

                      Final Layer: Spread the remaining marinara sauce evenly over the final layer of noodles. Sprinkle the remaining mozzarella cheese on top, ensuring a good coverage.

                        Bake: Cover the baking dish with aluminum foil to prevent excessive browning. Bake in the preheated oven for 25 minutes. After that, carefully remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

                          Rest and Garnish: Once baked, remove the lasagna from the oven and allow it to rest for 10 minutes before cutting into squares. Garnish with freshly chopped parsley for an added splash of color.

                            Prep Time: 30 minutes | Total Time: 1 hour | Servings: 6

                              - Presentation Tips: Serve the lasagna pieces on individual plates, garnished with a sprinkle of parsley. Accompany with a light salad for freshness and drizzle a little extra marinara sauce around the plate for a pop of color and flavor enhancement.