Seafood Lasagna
- 30m Prep Time
- 1h Cook Time
- 2h Ready In
A rich and creamy lasagna filled with lobster, crab, and shrimp, seasoned with Old Bay and layered with a three-cheese sauce. Perfect for a special dinner.
Ingredients
- Vegetable oil for greasing
- Kosher salt for boiling the pasta
- 9 lasagna noodles
- 454 g cooked lobster meat chopped
- 454 g cooked crabmeat chopped
- 454 g raw shrimp meat diced
- 118 ml green onions chopped
- 19.7 ml Old Bay Seasoning
- 73.9 ml salted butter
- 44.4 ml all-purpose flour
- 710 ml heavy cream
- 5 clove garlic minced
- 9.86 ml seasoning salt
- 4.93 ml coarse black pepper
- 237 ml shredded Parmesan
- 473 ml creamy Havarti cubed
- 355 ml shredded mozzarella cheese
- Dried parsley flakes for sprinkling
Nutrition (per serving, estimated)
Estimated based off 12 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 505 mg
- Iron: 2.87 mg
- Magnesium: 50.3 mg
- Phosphorus: 425 mg
- Potassium: 430 mg
- Zinc: 3.91 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 9 lasagna noodles
- 19.7 ml Old Bay Seasoning
- 73.9 ml salted butter
- 44.4 ml all-purpose flour
- 710 ml heavy cream
- 9.86 ml seasoning salt
- 4.93 ml coarse black pepper
- 237 ml shredded Parmesan
- 355 ml shredded mozzarella cheese
Prepare
- Vegetable oil, for greasing
- Kosher salt, for boiling the pasta
- Chop 454 g cooked lobster meat
- Chop 454 g cooked crabmeat
- Dice 454 g raw shrimp meat
- Chop 118 ml green onions
- Mince 5 clove garlic
- Cube 473 ml creamy Havarti
- Dried parsley flakes, for sprinkling
Let's Cook
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Step 1.
Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with vegetable oil.
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Step 2.
Bring a large pot of salted water to a boil. Cook 9 lasagna noodles according to package directions until al dente, then drain and set aside.
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Step 3.
While the noodles cook, in a large mixing bowl, combine 1 pound chopped cooked lobster meat, 1 pound chopped cooked crabmeat, and 1 pound diced raw shrimp. Add ½ cup chopped green onions and 4 teaspoons Old Bay seasoning. Fold gently until well combined, then set aside.
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Step 4.
In a large saucepan, melt 5 tablespoons salted butter over medium heat. Sprinkle in 3 tablespoons all-purpose flour and whisk continuously until smooth and bubbly, about 1 minute. Gradually pour in 3 cups heavy cream, whisking constantly to prevent lumps. Cook, whisking often, until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes.
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Step 5.
Add 5 minced garlic cloves, 2 teaspoons seasoning salt, and 1 teaspoon coarse black pepper to the sauce. Whisk well, then stir in 1 cup shredded Parmesan cheese. Continue whisking until the cheese is melted and the sauce is smooth. Cook for 2 more minutes, then remove the saucepan from the heat.
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Step 6.
In a separate bowl, combine 2 cups cubed creamy Havarti and 1½ cups shredded mozzarella cheese. Set aside.
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Step 7.
Assemble the lasagna: Spread a thin layer of the cheese sauce (about ¼ cup) on the bottom of the prepared baking dish. Place 3 lasagna noodles over the sauce. Spread half of the seafood mixture evenly over the noodles. Spoon one-third of the remaining cheese sauce over the seafood, then sprinkle one-third of the Havarti-mozzarella mixture on top. Repeat the layers: 3 noodles, remaining seafood, another third of the cheese sauce, and another third of the cheese mixture. Finish with the last 3 noodles, the remaining cheese sauce, and the remaining Havarti-mozzarella mixture.
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Step 8.
Sprinkle dried parsley flakes over the top. Cover the baking dish tightly with aluminum foil. Bake for 1 hour and 25 minutes, until the lasagna is hot and bubbly. Remove from the oven and let rest for about 15 minutes before serving.