Description
This creamy seafood lasagna combines tender no-boil lasagna noodles with a rich mixture of cream cheese, heavy cream, and a medley of seafood including shrimp, scallops, and crab meat. Enhanced with fresh spinach, garlic, and Italian herbs, and topped with mozzarella and Parmesan cheeses, this indulgent baked dish offers layers of flavor and a golden cheesy crust perfect for a comforting dinner.
Ingredients
Scale
Lasagna
- 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)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure even cooking.
- Cook Lasagna Noodles: Boil the lasagna noodles as per the package instructions until al dente, then drain and set aside to cool slightly to handle.
- Make Creamy Sauce: In a mixing bowl, blend softened cream cheese, heavy cream, minced garlic, salt, pepper, and dried Italian herbs until you achieve a smooth, creamy sauce base.
- Combine Seafood and Spinach: Gently fold the mixed seafood and fresh spinach into the creamy sauce, distributing ingredients evenly without breaking up the seafood.
- Assemble Lasagna: Begin layering the lasagna in the prepared baking dish starting with a spread of sauce, then a layer of noodles, followed by the seafood and spinach mixture, another layer of sauce, and sprinkled mozzarella cheese. Repeat these layers until all ingredients are used up, finishing with a layer of mozzarella cheese topped with grated Parmesan.
- Bake Covered: Cover the assembled dish with foil and bake in the preheated oven for 25 minutes to allow the flavors to meld and the seafood to cook through.
- Finish Baking: Remove the foil and continue baking for an additional 15 minutes until the top is bubbly and golden brown.
- Rest and Serve: Let the lasagna rest for 10 minutes after baking to set, making it easier to cut and enhancing the flavors before serving.
Notes
- No-boil noodles can save time but cooking noodles al dente as instructed ensures proper texture.
- Using fresh seafood is recommended, but frozen can be used; thaw and pat dry for best results.
- Adjust seasoning with salt and pepper based on the saltiness of the seafood and cheese.
- If desired, fresh herbs like basil or parsley can be added for extra flavor.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
