Take your tastebuds to the sea and treat them to the most fulfilling feast ever! Seriously. This Seafood Lasagna takes them on the heartiest seafood adventure they’ve ever tasted! The bouncy lasagna noodles are swimming in a cheesy garlic butter sauce and smooshed between a rich, creamy filling… and that’s just the start! There’s lots of plump shrimp, tender crawfish tails, and flakey crabmeat all mixed in there, too, to make sure they get a taste of it all. It’s the kind of food excursion they’ll want to journey on again and again. Seafood Lasagna is the aquatic journey that you and your tastebuds have been waiting for!
Ingredients
For the lasagna:
- 1 pound lasagna noodles
- 1 tablespoon liquid crab boil
- 1 pound medium shrimp
- 1 pound crawfish tails
- 16 ounces lump crabmeat
- 1 tablespoon Creole seasoning or Cajun seasoning
- 1 tablespoon olive oil
- 2 cups fresh spinach
- 1/2 teaspoon salt
- 2 cups mozzarella, shredded
- 1 cup fontina cheese or Muenster cheese, shredded
- 1 tablespoon fresh basil, for garnish
- For the sauce:
- 5 tablespoons butter
- 1 tablespoon garlic, crushed
- 1/3 cup flour
- 2 1/2 cups half-and-half
- 1/2 cup chicken stock
- 1 teaspoon liquid crab boil
- Creole seasoning, to taste
- cracked black pepper, to taste
- 1 cup parmesan cheese, shredded
For the filling:
- 8 ounces garlic and herb cream cheese
- 8 ounces sour cream
- 1 cup parmesan cheese, shredded
- 1 tablespoon fresh basil, chopped
Directions
Step 1 –Position a rack into the center of the oven.
Step 2 –Preheat the oven to 375 degrees F.
Step 3 –Coat a 9×13-inch baking dish with nonstick cooking spray.
Step 4 –In a large pot of salted boiling water, cook the lasagna noodles to al dente according to the package instructions. Pour 1 tablespoon of the liquid crab boil into the water as the lasagna noodles boil.
Step 5 –Drain the lasagna noodles and set aside.
Step 6 –In a medium bowl, combine the shrimp, the crawfish tails, and the crabmeat.
Step 7 –Add 1 tablespoon of the Creole seasoning to the seafood mixture and toss to coat.
Step 8 –Heat a pan over medium-high heat and add the olive oil.
Step 9 –Add the spinach and the salt to the oil and sauté until the spinach has wilted.
Step 10 –Transfer the spinach to a resting plate.
Step 11 –While the spinach is resting, add the butter to the same pan and cook until it has melted.
Step 12 –Add the garlic to the melted butter and sauté for 30 seconds.
Step 13 –Add the flour to the garlic butter and stir continuously for 1 minute.
Step 14 –Add the half-and-half and the chicken stock to the flour mixture and whisk continuously until the sauce heats and thickens.
Step 15 –Add the remaining liquid crab boil, the remaining Creole seasoning, and the black pepper to the sauce and cook, whisking to combine, until it thickens, about 5 minutes.
Step 16 –Stir 1 cup of the parmesan cheese into the sauce and cook until it has melted and then transfer the pan from the heat.
Step 17 –In a large bowl, combine the cream cheese, the sour cream, the remaining parmesan cheese, and 1 tablespoon of the basil.
Step 18 –Spread a thin layer of sauce over the bottom of the prepared pan.
Step 19 –Place a layer of the noodles over the sauce layer.
Step 20 –Spread 1/3 of the cream cheese mixture over the noodles.
Step 21 –Spread 1/3 of the seafood mixture and 1/3 of the spinach over the cream cheese layer.
Step 22 –Sprinkle 1/3 of the fontina cheese and 1/3 of the mozzarella cheese over the spinach layer.
Step 23 –Repeat the layers two more times, starting with the sauce and ending with the mozzarella cheese.
Step 24 –Bake the lasagna, uncovered, until the seafood mixture is cooked through, about 35-45 minutes.
Step 25 –Switch the oven to broil.
Step 26 –Broil the lasagna on high heat until the cheese is browned, about 3-5 minutes.
Step 27 –Serve the lasagna garnished with the remaining basil.
