Yield: 6 to 8 servings
Creamy, delicious, and packed with fresh seafood. This seafood lasagna is every seafood lover’s dream! Super easy to make, and you can also add your favorite seafood or swap them to suit your taste.
Ingredients
1 large egg
1 large onion, thinly sliced
2 tbsp olive oil
4 cloves garlic, minced
1 (8-oz.) package of shredded Italian cheese blend
¼ tsp ground nutmeg
1 (16-oz.) container crabmeat, picked free of shells
12 oz. flounder fillets, cubed
1 lb medium fresh shrimp, peeled, deveined, and chopped
1 (15-oz.) container Ricotta cheese
¾ c. dry white wine
1 (16-oz.) jar Alfredo sauce
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 hot, add the onion and garlic. Saute for about 8 minutes until the onions are tender. Then, pour in the wine and continue to cook for another 2 minutes. Next, add the Alfredo sauce, shredded cheese blend, and nutmeg. Stir well until the cheese has melted. Take the skillet off the heat, then stir in the shrimp, crab, and flounder.
Step 3: Place the ricotta, egg, and parsley in a medium bowl. Mix well until combined.
Step 4: Spread ¼ cup ricotta mixture in the bottom of the prepared pan and top with 3 lasagna noodles, making sure not to overlap the noodles. Over the noodles, spread ⅓ of the rest of the ricotta mixture, followed by ⅓ of the seafood mixture and ⅓ of the mozzarella. Do the same layers twice.
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 when done and allow the lasagna to stand for about 10 minutes.
Step 6: Serve and enjoy!
Note:
You are welcome to switch up the seafood. If desired, you can add scallops and lobster. COD is also a great substitute for flounder.