Creamy White Seafood Lasagna
This Creamy White Seafood Lasagna recipe is easy to whip up and is loaded with jumbo shrimp, lump crab, and lobster. The cheesy alfredo cream sauce is the best. This dish comes with a healthy variation, too! You won't need to dine out at Olive Garden for this one!
Servings 6
Calories 547kcal
Equipment
Ingredients
Standard Lasagna
- ¾ pound lasagna noodles I used boiled noodles. You can use oven ready if you prefer.
or Keto Low Carb Lasagna
- 1 ½ cans Palmini Lasagna
Cream Sauce
- 1 tablespoon butter
- 2-3 garlic cloves, minced
- ½ cup heavy whipping cream
- ½ cup unsweetened almond milk You can use any milk you like.
- ½ cup shredded Parmesan Reggiano Cheese
- 4 oz cream cheese Cut into small chunks.
- ¼ cup dry white wine I used Pinot Grigio
Lasagna Filling
- cooking oil spray
- 1 pound raw shrimp Peeled, deveined and tails removed, sliced in half or into chunks
- 1-2 fresh lobster tails Peeled and removed from the shell. Cut into large chunks.
- 1 teaspoon seafood seasoning See notes for how to make your own seafood seasoning.
- salt and pepper to taste
- 8 oz lump crab meat I use jumbo lump crab
- ½ cup ricotta cheese
- 1 cup shredded white cheddar cheese
- 1 cup shredded Mozzarella cheese
Instructions
- Preheat oven to 350 degrees.
- If using standard lasagna noodles, boil the noodles in accordance with the package instructions.
- If using Palmini Lasagna Sheets, you have the option as noted on the package to boil them for softer noodles. It's optional and is not required. Boiling does result in really soft noodles. Rinse the lasagna sheets before you use them and pat dry.
- Spray a skillet with cooking oil spray on medium-high heat and add the shrimp and lobster chunks. Season with seafood seasoning, salt, and pepper to taste.
- Cook the lobster and shrimp for 3-4 minutes, flip halfway, and until the seafood is no longer pink.
- Add in the lump crab and stir. Allow all of the seafood to cook for an additional minute.
- Remove the seafood and set aside.
- Add the butter to the skillet on medium-high heat. When the butter has melted, add the garlic.
- Saute for 1-2 minutes and then add the cream cheese, heavy cream, almond milk, Parmesan Reggiano Cheese, and white wine.
- Lower the heat to medium. Stir until the cheese has fully melted.
- Add the cooked seafood back to the skillet. Stir until the mixture is fully coated.
- Remove the pan from the heat.
- Spray an 9 x 13 pan with cooking oil spray.
- Add a layer of lasagna to the bottom of the pan. Top with a layer of ½ of the seafood sauce mixture and then the ½ cup of the ricotta cheese. Spread the ricotta throughout.
- Sprinkle in ⅓rd of the white cheddar cheese and ⅓rd of the shredded Mozzarella.
- Add another layer of lasagna. Top the layer with the last of the seafood sauce mixture. Sprinkle in ⅓rd of the white cheddar cheese and ⅓rd of the shredded Mozzarella.
- Add a final layer of lasagna and top with the remaining shredded cheese. Cover the lasagna with foil.
- Bake for 30-35 minutes (covered) or until these cheese is mostly melted and bubbly.
- Remove the foil and bake for an additional 5-10 minutes or until golden brown.
- Allow the lasagna to cool for at least 15 minutes prior to slicing. The filling will need to settle. If you slice into the lasagna too soon, you will end up with a soupy inside.
Video
Notes
- Macros noted below are for the Low Carb Lasagna. Here are the macros if standard lasagna pasta noodles are used: Cals: 734 Fat: 34G Net Carbs: 43G Protein: 51G
- To make your own seafood seasoning combine ¼ teaspoon of onion powder, ¼ teaspoon garlic powder, ¼ teaspoon crystalized lemon, and ¼ teaspoon of dried chives. You can also use something like Old Bay.
- You can use cottage cheese instead of ricotta if you are looking to lower the fat and calories in the dish. Strain the cottage cheese if you want the consistency to be closer to ricotta.
- Modify my recipe to suit your needs. Use whatever type of seafood you want. If you want more cheese, add more cheese. If you want more layers of lasagna, add more pasta.
- If you use less seafood, you may have excess cream sauce that you will need to reserve.
- If using the Palmini Lasagna Sheets, you can expect some moisture, water from the noodles after baking. This is normal when using vegetable pasta. The longer the lasagna sits after baking, the less of a watery mess you will have.
- Leftover palmini can be stored in a refrigerator for up to three days and no longer than a week
- You can use any type of milk you prefer. You can also use half and half. Heavy whipping cream provides the best taste.
- Do not use sweet wine in this recipe.
Nutrition
Serving: 1slice | Calories: 547kcal | Carbohydrates: 4g | Protein: 44g | Fat: 33g