This seafood lasagna is another great twist to our usual lasagna. With the same goodness, except for this time we are using seafood. Feel free to switch up the shrimp with lobster and scallops or cod.
1 large egg
1 large onion, thinly sliced
2 tbsp olive oil
4 cloves garlic, minced
1 (16 oz.) jar Alfredo sauce
¾ c. dry white wine
1 (8 oz.) package shredded Italian cheese blend
1 lb medium fresh shrimp, peeled, deveined, and chopped
12 oz. flounder fillets, cubed
1 (16 oz.) container crabmeat, picked free of shells
1 (15 oz.) container ricotta cheese
¼ tsp ground nutmeg
¼ c. minced fresh parsley
1 (8 oz.) package of shredded mozzarella cheese
9 oven-ready lasagna noodles
How to make Seafood Lasagna
Step 1: Prepare the oven. Preheat it to 350 degrees. Using nonstick cooking spray, grease a 2½-quart baking dish.
Step 2: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the onion and garlic to the skillet and cook for about 8 minutes, stirring often, until the onions have softened. Then, pour in the wine and continue to cook for another 2 minutes. Next, add the Alfredo sauce, shredded cheese blend, and nutmeg. Mix well until the cheese has melted. When done, take off the heat and fold in the shrimp, crab, and flounder.
Step 3: Place the ricotta, egg, and parsley in a medium bowl. Mix well.
Step 4: Spread 1/4 c. ricotta mixture in the bottom of the prepared pan. With three lasagna noodles, make sure not to overlap the noodles. Over the noodles, spread 1/3 of the rest of the mixture, then top with 1/3 of the seafood mixture and sprinkle with 1/3 mozzarella. Repeat the layers two more times.
Step 5: Place in the preheated oven and bake for about 35 to 45 minutes or until the lasagna is hot and bubbly. Remove from the oven and allow it to stand for at least 10 minutes.
Step 6: Serve and enjoy!
You can switch up the seafood according to taste. Use lobster and scallops or cod.