This Seafood Lasagna recipe is a seafood lover’s feast. It is a seafood casserole made with an alfredo sauce seasoned with Old Bay Seasoning in a creamy cheese sauce. The lasagna is layered with the sauce, a cheesy ricotta filling, shrimp, scallops, calamari, and more cheese.
Seafood Lasagna casserole dish makes a delicious meal for a special family gathering. It is rich, decadent and oh so delicious. A definite special occasion meal. It would make a great Friday night fish meal for those who observe this tradition during lent.
Seafood in Lasagna, does it make sense?
Well over 30 years ago, I first came across a recipe for a seafood lasagna. The very first thought that came to my mind was it didn’t sound right. I was thinking seafood and cheese in a lasagna form did not belong together.
Then, as time went on, we started eating chicken alfredo. The first time I ate Shrimp Alfredo, I realized, seafood lasagna really wasn’t that far fetched of an idea. After all, alfredo is a creamy cheesy white sauce and it went great with linguini, which is pasta.
I decided to up the ante a little bit and use some Old Bay Seasoning in the alfredo sauce. Old Bay Seasoning a blend of seasonings that pairs extremely well with seafood and chicken. It has a distinct flavor that is just a little bit spicy.
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In a large skillet over medium heat, melt the butter until bubbly. Add the seafood, sprinkle with old bay seasoning, and cook for 5 minutes, until seafood is no longer translucent, stirring occasionally. Remove from the skillet and set aside. Wipe skillet clean and use the same skillet to make the sauce.
Heat the skillet over medium heat. Add butter and heat until butter is melted and bubbly. Add the green onions and garlic. Cook and stir for 2 minutes.
Whisk the flour, salt, pepper, and old bay seasoning together. Stir the flour mixture into the butter mixture in the skillet, until well incorporated. Cook, whisking constantly for one minute.
Gradually add the almond milk, half and half, and 1/2 cup of the reserved seafood broth to the flour mixture. Whisking constantly, until thoroughly combined. Bring to a boil, then reduce heat and simmer until the sauce has thickened.
Stir in the 1 cup of shredded mozzarella cheese until combined.
Transfer the cooked seafood to the sauce mixture and stir to coat. Remove from heat.
Make the ricotta mixture by stirring together the ricotta, mozzarella, parmesan, egg, and parsley. Set aside.
Assemble the lasagna in a 9×9 baking dish. Start with a layer of the sauce, two lasagna noodles, 1/3 of the ricotta mixture, and1/3 cup of mozzarella cheese. Repeat layers until assembled.
Bake the seafood lasagna in the oven for 1 hour, or until sauce is bubbly and cheese has melted.
Remove from oven and cool for 15 minutes before serving.
Honeybunch Hunts is a website dedicated to Hunting, Homesteading and Harvesting. Written by Shelby Law Ruttan, author and owner of Grumpy’s Honeybunch, she (Honeybunch) and Phil (Grumpy) have come together in a joint effort to share their knowledge and experience from the woods, to the garden, to the table.
I'm Shelby, author of Honeybunch Hunts. I love hunting, homesteading, and harvesting and am sharing my experiences and recipes with you! I hope you will join my journey and find something you will love! Honeybunch Hunts is a website dedicated to Hunting, Homesteading and... read more
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