Try this Seafood Lasagna recipe, or contribute your own.
- 2 tbsp italian seasoning
- 3 cups heavy cream
- 3 tbsp all purpose flour
- 9 lasagna noodles (cooked until al dente')
- 1 bunch of green onions (diced)
- 1 lb lobster meat (cooked)
- 1 lb crab meat (i used canned)
- 1 lb raw shrimp (diced up)
- 4 tsp seafood seasoning (i used old bay seasoning)
- 5 tbsp butter (salted)
- 5 cloves garlic (minced)
- 2 1/2 tsp kosher salt
- 1 tsp coarse black pepper
- 4 cups sargentos italian cheese blend
- 2 tsp parsley flakes (optional)
- Carbohydrate 34.4993179955922 g
- Cholesterol 489.090000623195 mg
- Fat 133.057440214389 g
- Fiber 2.08918382316301 g
- Protein 10.8700198700679 g
- Saturated Fat 82.562747739992 g
- Serving Size 1 1 recipe (1784g)
- Sodium 3166.43096965678 mg
- Sugar 32.4101341724292 g
- Trans Fat 6.99293504921584 g
- Calories 1348 calories
Step-by-step
- Toss the diced green onions, lobster, crab, and shrimp meat into a large mixing bowl.
- Mix the ingredients until well combined, then sprinkle in the old bay seasoning.
- Fold the ingredients then set to the side.
- Next, toss the butter into a large sauce pan, and melt over medium heat.
- Once the butter is melted, sprinkle in the flour, and whisk until well combined.
- Pour in the heavy cream, then whisk until lump free.
- Cook the sauce until it thickens, then toss in the garlic.
- Next sprinkle in the Italian seasoning, black pepper, and kosher salt.
- Whisk, and let cook for 2 more minutes.
- Turn off the heat, and remove the pan from the burner
- Lightly oil a 9X13 bake dish, then add a little of the white sauce at the bottom.
- Next add 3 lasagna noodles, followed by half of the seafood mixture.
- Top the seafood off with some of the white sauce, then some cheese, Then 3 lasagna noodles.
- Now repeat the layering.
- Top off the seafood lasagna with the remaining white sauce, then cheese.
- Sprinkle some parsley flakes on top.
- Cover the lasagna with foil.
- Bake on 350 F for 1 hour and 25 minutes.
- Remove the lasagna from the oven, and let sit for about 15 minutes.
- Serve, and enjoy!
Melted cheese stretches across dense layers of sweet lobster meat, tender crab, and plump shrimp suspended in a rich, velvety béchamel sauce. Coagulating dairy proteins and starches present a distinct challenge when baking seafood casseroles. Whisking all-purpose flour directly into melted salted butter creates a blond roux, coating the flour starches in fat to prevent them from clumping upon hydration. Pouring cold heavy cream into this hot butter-flour mixture while whisking vigorously allows the starch granules to swell evenly without forming lumps as the sauce thickens over medium heat. Raw shrimp, lobster, and crab release significant moisture during baking, which can easily transform a cream sauce into a watery pool if the roux is undercooked. Simmering the finished sauce for two minutes after adding minced garlic and seasonings cooks out the raw flour taste while concentrating the viscosity needed to bind the heavy seafood layers. Boiling the lasagna noodles strictly until al dente ensures they absorb excess moisture from the filling without turning mushy during the long bake. Covering the 9x13 baking dish with aluminum foil for the initial phase traps steam to cook the interior evenly at 350 degrees Fahrenheit. Removing the foil during the final portion of the baking time encourages surface browning of the Italian cheese blend. Resting the assembled dish at room temperature for 15 minutes allows the internal fat emulsions to set, preventing the slices from collapsing into puddles upon serving.
