Description
Ina Garten’s seafood lasagna brings coastal Italian elegance to dinner tables with its rich layers of shrimp, crab, and creamy sauce. Luxurious pasta sheets nestle delicate seafood in a comforting embrace that will transport diners straight to Mediterranean shores.
Ingredients
Scale
Seafood:
- 1 pound crab meat (or imitation crab)
- 12 ounces (340 grams) cooked scallops, quartered
- 1 pound (454 grams) cooked shrimp
Cheese and Dairy:
- 2 cups (473 milliliters) mozzarella cheese
- 2 cups (473 milliliters) parmesan cheese
- 16 ounces (454 grams) ricotta cheese
- 1 cup (237 milliliters) heavy whipping cream
- ½ cup (118 milliliters) parmesan cheese
- 1 egg
Additional Ingredients:
- 12 lasagna noodles, cooked
- 18 ounces (510 grams) of canned clam chowder
- 3 tablespoons (45 milliliters) lemon juice
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons garlic, minced
- ½ cup (118 milliliters) fresh chopped parsley
- ½ teaspoon salt
Instructions
- Prepare the cooking environment by heating the oven to 350°F (177°C) and lightly coat a 9×13-inch baking dish with non-stick cooking spray.
- Cook lasagna noodles according to package instructions until they reach an al dente texture, then drain and set aside to cool slightly.
- Create a seafood medley by gently combining fresh crab meat, tender scallops, and succulent shrimp in a large mixing bowl, ensuring delicate pieces remain intact.
- Develop a cheese blend by thoroughly mixing shredded mozzarella and grated parmesan cheese in a separate bowl until well integrated.
- Craft a luxurious sauce by whisking together creamy clam chowder, rich heavy whipping cream, zesty lemon juice, additional parmesan cheese, and seasoning with salt and pepper to enhance flavor profiles.
- Prepare a creamy ricotta mixture by combining ricotta cheese with a beaten egg, minced garlic, finely chopped fresh parsley, and a pinch of salt until smooth and well-incorporated.
- Layer the lasagna by first spreading a thin sauce base in the baking dish, then methodically arrange lasagna noodles. Distribute ⅓ of the ricotta mixture, followed by ⅓ of the seafood blend, and sprinkle with cheese. Repeat this layering process two more times, ensuring the final layer is topped with remaining cheese.
- Bake the lasagna covered for 30 minutes at 350°F (177°C), then uncover and continue baking for an additional 10 minutes to achieve a golden, slightly crisp top.
- Allow the lasagna to rest for 10 minutes after removing from the oven, which helps set the layers and makes serving easier. Slice and plate the seafood lasagna, ready to be enjoyed.
Notes
- Seafood enthusiasts will discover a gourmet twist on traditional lasagna that transforms ordinary weeknight dinners into extraordinary culinary experiences.
- Fresh ocean catches like succulent crab, tender scallops, and sweet shrimp elevate this dish from simple comfort food to restaurant-quality cuisine.
- Unexpected ingredients like creamy clam chowder infuse marine depths into every delectable layer, creating a symphony of coastal flavors.
- Meal prep becomes a breeze with this make-ahead friendly recipe that allows stress-free entertaining and maximum flavor development.
- Refrigerated leftovers hold up brilliantly for 2-3 days, promising delicious lunches and quick reheated dinners throughout the week.
- Weekend dinner parties and special occasions get an instant gourmet upgrade with this impressive seafood lasagna that looks and tastes like a professional chef created it.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 509 kcal
- Sugar: 2 g
- Sodium: 1076 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 147 mg