Description
A rich and decadent seafood lasagna layered with succulent shrimp, crab, fresh spinach, and a velvety Alfredo-style sauce, topped with three types of cheese. This comforting and impressive dish is perfect for special occasions or a hearty family meal.
Ingredients
Scale
- 12 Lasagna sheets
- 1 cup Liquid crab boil
- 1 lb Shrimp, peeled and deveined
- 1 lb Crabmeat
- 1 tbsp Creole or Cajun seasoning
- 2 tbsp Olive oil
- 10 oz Fresh spinach
- 1 tsp Salt
- 2 cups Mozzarella cheese, shredded
- 2 cups Fontina or Muenster cheese, shredded
- For the sauce:
- 4 tbsp Butter
- 4 cloves Garlic, minced
- 1/4 cup Flour
- 2 cups Half & half
- 1 cup Chicken stock
- 1 tsp Liquid crab boil
- 1 tsp Creole seasoning
- 1/2 tsp Black pepper
- 1/2 cup Parmesan cheese, grated
- 1/4 cup Fresh basil, chopped
- For the creamy filling:
- 8 oz Garlic & herb cream cheese, softened
- 1/2 cup Sour cream
- 1/2 cup Parmesan cheese, grated
- 1/4 cup Fresh basil, chopped
Instructions
- Cook lasagna sheets in water with a splash of liquid crab boil until al dente. Drain and set aside.
- Toss shrimp and crabmeat with Creole seasoning.
- Sauté spinach in olive oil with a pinch of salt until wilted. Set aside.
- Preheat oven to 375°F. Melt butter with garlic in a saucepan. Stir in flour, then gradually whisk in chicken stock and half & half until thickened. Season with Creole seasoning and black pepper. Stir in liquid crab boil, Parmesan cheese, and basil.
- In a bowl, mix cream cheese, sour cream, Parmesan cheese, and basil for the creamy filling.
- Grease a 12×16 inch baking pan. Spread a thin layer of sauce on the bottom.
- Layer with lasagna sheets, followed by the creamy filling, seasoned seafood and spinach mixture, shredded cheeses, and sauce. Repeat layers twice more.
- Bake uncovered for 35-45 minutes, or until bubbly and golden.
- Broil for 3-5 minutes for an extra golden-brown top.
- Sprinkle with fresh basil. Let the seafood lasagna rest for 15 minutes before serving.
Notes
- For a spicier dish, add extra Creole seasoning or red pepper flakes to the seafood mixture.
- You can substitute Fontina cheese with Muenster or Monterey Jack if preferred.
- If garlic and herb cream cheese is unavailable, use plain cream cheese and add minced garlic and chopped herbs like chives or parsley.
- To make a lighter sauce, substitute half & half with equal parts heavy cream and milk, or a mix of heavy cream and chicken stock.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Freeze before baking for make-ahead convenience. Thaw overnight in the refrigerator before baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/8th of pan)
- Calories: Estimate based on ingredients (e.g., 600-800 kcal)
- Sugar: Estimate based on ingredients (e.g., 5-10g)
- Sodium: Estimate based on ingredients (e.g., 800-1200mg)
- Fat: Estimate based on ingredients (e.g., 40-60g)
- Saturated Fat: Estimate based on ingredients (e.g., 20-30g)
- Unsaturated Fat: Estimate based on ingredients (e.g., 15-25g)
- Trans Fat: Estimate based on ingredients (e.g., 0-2g)
- Carbohydrates: Estimate based on ingredients (e.g., 30-50g)
- Fiber: Estimate based on ingredients (e.g., 2-4g)
- Protein: Estimate based on ingredients (e.g., 30-40g)
- Cholesterol: Estimate based on ingredients (e.g., 150-250mg)
Keywords: Seafood Lasagna, Shrimp Lasagna, Crab Lasagna, Creamy Lasagna, Cheesy Lasagna, Spinach Lasagna, Alfredo Lasagna, Shrimp and Crab Pasta, Seafood Pasta Bake