Seafood Lover's Lasagna

Decadent seafood lasagna with lobster, crab, and shrimp. A seafood lover's dream!

Prep Time 30

Cook Time 30

Total Time 1

2 cups of seafood fresh crab meat, chopped large shrimp & chopped lobster tail meat
No boil lasagna noodles
1/2 a yellow onion chopped
2 garlic cloves minced
2 cups of spinach
2 cups of assorted white cheese blend
Old bay seasoning to taste
1 tbsp of butter
Olive oil
Salt and pepper to taste
Fresh chives to serve

For seafood & spinach
In a deep skillet pan, sauté all seafood in butter and olive oil for three minutes until almost cooked through. Remove from pan and set aside.
To the same pan, add a drizzle more of olive oil and sauté onions and spinach and season with salt and pepper to taste. Once the spinach is wilted, remove from pan and set aside.
For Béchamel sauce
To a new saucepan, add 4 tbsp of butter and allow it to melt on medium heat.
Once butter is melted, add flour slowly and whisk until a light blond roux is formed.
Whisk roux for 2 minutes until flour is dissolved.
Slowly add milk to the roux while constantly mixing.
Whisk until the mixture is smooth and thick. About 2-3 minutes.
Turn off heat and season with salt, pepper, and nutmeg.
For ricotta
To a bowl, add ricotta cheese and egg with a pinch of salt and pepper.
Mix until egg is dissolved into the ricotta cheese.
To build lasagna
In the original deep oven-safe skillet, add a thin layer of Béchamel sauce and spread evenly on the bottom of the pan.
Add enough lasagna noodles to cover the bottom of the pan.
Add another layer of bechamel sauce, spinach and onion mixture, seafood blend, ricotta, and top with cheese.
Repeat this layering until the top layer.
The final layer is the seafood blend and cheese.
Top with old bay and fresh chives.
Bake at 400 degrees uncovered for 35-40 minutes until top is golden brown and edges are bubbly.
Allow the lasagna to sit for 10 minutes before serving.
Garnish with fresh chives and serve hot.

Feel free to use any blend of seafood to your liking.

For a less decadent lasagna, you can use less cheese and omit the ricotta cheese.

This recipe has not been tested with dairy alternatives like almond milk, oat milk, vegan cheese etc.