Seafood Lasagna

4.3/5 rating (4 votes)
Seafood Lasagna

When entertaining I like to change things up a little at times! Instead of a traditional lasagna I decided to prepare a seafood lasagna for a dinner party we had and it was the first empty pan on the buffet table! Try this seafood lasagna for your next dinner party!



  • 2 teaspoons Olive Oil
  • 1 pound mushrooms, finely chopped
  • 1 medium onion, finely chopped
  • 2 tablespoons chopped fresh thyme
  • 2 Garlic cloves, minced
  • 1/4 cup dry white wine
  • 2 6.5-ounce) cans lump crabmeat
  • 1 pound uncooked large shrimp
  • 1/2 pound of sea scallops
  • 2 cups water
  • 1 1/2 easpoons celery salt
  • 1 teaspoon fennel seeds
  • 5 ounces crumbled goat cheese
  • 1 cup 2% reduced-fat cottage cheese
  • 1/4 cup finely chopped fresh Basil
  • 1 tablespoon fresh lemon juice
  • 1 Garlic clove, minced
  • 1/4 cup all-purpose flour
  • 1 cup 1% low-fat milk
  • 1/4 cup grated fresh Parmesan cheese
  • cooking spray
  • 8-ounce package precooked lasagna noodles
  • 8 ounces shredded part-skim mozzarella cheese
  • 1/4 cup chopped fresh flat-leaf Parsley


  1. Preheat oven to 375°.

  2. Add olive oil in a large nonstick sauté over medium heat. Add mushrooms, onion, thyme, and 2 garlic cloves; cook 10 minutes, stirring occasionally.

  3. Add wine. Bring to a boil; cook 1 1/2 minutes or until liquid almost evaporates. Remove from heat; stir in crabmeat. Set aside.

  4. Peel and devein shrimp, reserving shells. Cut each shrimp in half lengthwise; cover and refrigerate.

  5. Combine reserved shrimp shells, 2 cups water, celery salt, and fennel seeds in a small saucepan. Bring to a boil; cook until reduced to 1 1/2 cups shrimp stock (about 15 minutes). Strain stock through a sieve into a bowl; discard solids. Set stock aside.

  6. Combine goat cheese, cottage cheese, basil, juice, and 1 garlic clove; set aside.

  7. Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a small saucepan; gradually add milk, stirring with a whisk. Stir in shrimp stock; bring to a boil. Reduce heat; simmer 5 minutes or until thick.

  8. Remove from heat; stir in Parmesan cheese.

  9. Spread 1/2 cup sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles, slightly overlapping, over sauce; top with one-third goat cheese mixture, one-third crab mixture, one-third shrimp, 2/3 cup sauce, and 2/3 cup mozzarella.

  10. Repeat layers twice, ending with mozzarella. Bake for 40 minutes or until golden. Let stand 15 minutes before slicing for serving.

  11. Sprinkle with parsley.

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