Description

This creamy Seafood Lasagna combines tender no-boil lasagna noodles with a rich mixture of cream cheese, heavy cream, and a medley of fresh seafood including shrimp, scallops, and crab meat. Enhanced with garlic, Italian herbs, and fresh spinach, it’s layered with mozzarella and Parmesan cheeses, baked to golden perfection for a decadent and comforting meal perfect for seafood lovers.

Ingredients

Scale

Lasagna Base

9 lasagna noodles (no-boil)

Seafood Mixture

1 cup mixed seafood (shrimp, scallops, crab meat)
2 cups fresh spinach (packed)

Creamy Sauce

8 oz cream cheese (softened)
1 cup heavy cream
3 cloves garlic (minced)
2 tsp dried Italian herbs
Salt and pepper to taste

Cheese Topping

2 cups shredded mozzarella cheese (whole milk)
½ cup grated Parmesan cheese (freshly grated)

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Instructions

Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent the lasagna from sticking.
Cook Lasagna Noodles: Boil the lasagna noodles according to the package instructions until al dente. Drain them well and set aside to cool slightly.
Make Creamy Sauce: In a mixing bowl, combine the softened cream cheese, heavy cream, minced garlic, dried Italian herbs, salt, and pepper. Mix thoroughly until the sauce is smooth and well blended.
Add Seafood and Spinach: Gently fold the mixed seafood and fresh spinach into the creamy sauce mixture, ensuring even distribution without breaking up the seafood.
Layer the Lasagna: Begin by spreading a thin layer of the creamy sauce on the bottom of the prepared baking dish. Place a layer of noodles over the sauce, then spoon a layer of the seafood mixture, followed by more sauce and a generous sprinkle of mozzarella cheese. Repeat these layers until all ingredients are used, finishing with a topping of mozzarella and Parmesan cheese.
Bake Covered: Cover the dish tightly with aluminum foil to keep moisture in and bake in the preheated oven for 25 minutes.
Bake Uncovered: Remove the foil and bake for an additional 15 minutes, or until the cheese on top is melted and golden brown.
Rest Before Serving: Remove the lasagna from the oven and let it rest for 10 minutes to allow the layers to set for easier slicing and serving.

Notes

Using no-boil noodles saves time but you can substitute regular lasagna noodles if preferred.
Ensure seafood is fresh or properly thawed before use for best flavor.
Feel free to add a pinch of red pepper flakes for a subtle heat.
Leftover lasagna can be refrigerated and reheated within 2 days.
For a lighter version, substitute heavy cream with half-and-half and use part-skim mozzarella.