Decadent Creamy Seafood Lasagna
Indulge in this rich and savory seafood lasagna made with no-boil noodles that create a perfectly layered dish. This recipe features a luscious creamy sauce enriched with garlic and Parmesan, and a delightful combination of tender shrimp and sweet scallops, all nestled between layers of velvety ricotta and spinach. The final touch of melted mozzarella on top creates a golden, bubbly crust. For a twist, substitute the spinach with chopped broccoli for a nutritious option. Perfect for a cozy family dinner or impressing guests at any gathering!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
No-boil lasagna noodles
1 (8 ounce box)
Butter
4 (tablespoons)
Garlic cloves
4 (minced)
Flour
5 (tablespoons)
Fat-free half-and-half
4 (cups)
Parmesan cheese
1.5 (cups, shredded)
Part-skim mozzarella cheese
2 (cups, divided use)
Dill
1/2 (teaspoon)
Part-skim ricotta cheese
15 (ounce carton)
Egg
1 (beaten)
Salt
1/2 (teaspoon)
Chopped scallion
1/3 (cup, reserve dark green tops)
Chopped spinach
10 (ounce box, thawed and squeezed dry)
Small cooked baby shrimp
16 (ounces, thawed if frozen)
Cooked bay scallops
8 (ounces, thawed if frozen)
Instructions
1
Preheat your oven to 350°F (175°C) and prepare a rectangular lasagna pan.
2
In a medium-sized saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
3
Whisk in the flour, cooking for another minute until the mixture is smooth and bubbly.
4
Slowly add the fat-free half-and-half, whisking continuously to avoid lumps. Cook until the mixture thickens and is smooth.
5
Stir in 1 1/2 cups of Parmesan cheese and 1 cup of the shredded mozzarella, mixing until the cheese is melted and the sauce is velvety. Add the dill and set aside one cup of this sauce for later use.
6
In a mixing bowl, combine the ricotta cheese, beaten egg, salt, chopped scallion (reserving dark green tops), and the thawed and drained spinach (or broccoli). Stir until well mixed.
7
In another bowl, gently toss together the thawed shrimp and bay scallops until well combined.
8
To assemble the lasagna, start with a thin layer of the cheese sauce at the bottom of the lasagna pan.
9
Place three no-boil lasagna noodles evenly across the bottom.
10
Spread one-third of the ricotta and spinach mixture over the noodles, followed by one-third of the seafood mixture, and then one-third of the cheese sauce.
11
Repeat this layering process two more times, ensuring to end with the last three noodles on top.
12
Spread the reserved cup of cheese sauce over the top layer of noodles and sprinkle the remaining mozzarella cheese evenly.
13
Garnish with the reserved dark green parts of scallion, if desired.
14
Cover the lasagna pan with non-stick foil and bake for 45 minutes.
15
Once the time is up, uncover the lasagna and bake for an additional 15 to 20 minutes, or until the top is golden and bubbling.
16
Remove the lasagna from the oven and allow it to rest for at least 20 minutes before slicing and serving to enhance the flavors and textures.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary seafood ingredients in this lasagna?
The recipe uses 16 ounces of small cooked baby shrimp and 8 ounces of cooked bay scallops.
Do the lasagna noodles need to be boiled before assembly?
No, this recipe uses no-boil lasagna noodles which are layered directly into the pan.
What is the recommended oven temperature for baking?
The oven should be preheated to 350°F (175°C).
Can I substitute the spinach in this recipe?
Yes, you can substitute the chopped spinach with chopped broccoli for a nutritious alternative.
What type of sauce is used in this seafood lasagna?
It features a creamy white sauce made from butter, garlic, flour, fat-free half-and-half, Parmesan, and mozzarella cheese.
How long should the lasagna rest after baking?
The lasagna should rest for at least 20 minutes before slicing to enhance the flavors and textures.
What cheeses are included in the filling?
The filling includes part-skim ricotta cheese and a portion of the prepared cheese sauce which contains Parmesan and mozzarella.
How many layers of noodles are in this dish?
The recipe calls for three layers of three noodles each, totaling nine noodles.
What is the total baking time?
The lasagna bakes covered for 45 minutes and then uncovered for an additional 15 to 20 minutes, totaling 60 to 65 minutes.
How should the spinach be prepared before adding it to the mix?
The spinach should be thawed and squeezed dry to remove excess moisture.
What herb is used to season the cheese sauce?
The sauce is seasoned with 1/2 teaspoon of dill.
How much garlic is required?
The recipe requires 4 minced garlic cloves.
What should I use to cover the pan during the first stage of baking?
It is recommended to use non-stick foil to cover the lasagna pan.
How much half-and-half is needed for the sauce?
The recipe calls for 4 cups of fat-free half-and-half.
Is there an egg in this recipe?
Yes, one beaten egg is mixed into the ricotta and spinach mixture.
How much Parmesan cheese is used?
A total of 1.5 cups of shredded Parmesan cheese is stirred into the sauce.
What part of the scallion is used for garnish?
The dark green tops of the chopped scallions are reserved for garnishing the top of the lasagna.
What is the first step in assembling the lasagna?
Start by spreading a thin layer of the cheese sauce at the bottom of the lasagna pan.
How much mozzarella cheese is needed in total?
The recipe uses 2 cups of part-skim mozzarella cheese, divided between the sauce and the top layer.
Should the seafood be thawed if frozen?
Yes, both the baby shrimp and bay scallops should be thawed before being tossed together and layered.
What size is the box of no-boil noodles?
The recipe specifies an 8-ounce box of no-boil lasagna noodles.
How much butter is used to start the sauce?
4 tablespoons of butter are melted to sauté the garlic and create the roux.
How do I know when the lasagna is finished baking?
The lasagna is done when the top is golden and bubbling after the final 15-20 minutes of uncovered baking.
How much flour is used for the sauce?
5 tablespoons of flour are whisked into the melted butter and garlic.
What should be reserved for the very top layer?
One cup of the cheese sauce and the remaining mozzarella cheese should be spread over the final layer of noodles.
Can I use full-fat half-and-half?
While the recipe calls for fat-free, you can use regular half-and-half for an even richer result.
What is the purpose of the egg in the ricotta mixture?
The egg acts as a binder to help the ricotta layer set during baking.
Is this recipe suitable for a dinner party?
Yes, the description notes it is perfect for impressing guests at any gathering.
How much salt is added to the ricotta mixture?
The mixture is seasoned with 1/2 teaspoon of salt.
What type of pan is best for this recipe?
A standard rectangular lasagna pan is recommended.