Seafood Lasagna

Lasagna with crab, prawns, and scallops is the decadent dinner you didn't know you needed.

It's definitely a bit more money to make but - not even lying - it's probably the best lasagna I have ever made. Rich, creamy, flavorful - all those things and more. 

I didn't really measure when my love and I made this so I am writing down the closest estimate. It is pretty forgiving with amounts so don't be too worried if you have a little more or a little less of an ingredient. 

We made homemade lasagna noodles but store bought/oven ready noodles would work here too. 

Feel free to change up the type of seafood you use too. We went with crab, scallops, and prawns, but lobster, salmon, etc... would also be tasty. 

Seafood Lasagna

Ingredients

Cheese Layer

1 1/2 cups ricotta

1 egg

1/2 cup Parmigiano Reggiano cheese, shredded

1 cup mozzarella, shredded

salt & pepper

Rose Sauce

1 Tbsp olive oil

3 cloves garlic, minced

1 1/2 cups crushed tomatoes, canned

1 1/4 cup whipping cream

1/2 cup Parmigiano Reggiano cheese, shredded

salt & pepper

Seafood Layer

2 cans crab meat, drained

20ish good sized prawns

30ish medium scallops

15 - 18 Lasagna Noodles (homemade or oven ready)

2 cups mozzarella cheese, shredded

parsley, for garnish

 Directions

Preheat oven to 350. Lightly spray a 9 X 13 pan with cooking spray, set aside. 

Prepare seafood: Cook prawns and scallops until just done. 

Chop until fine.

Mix with the drained crab meat. Set aside. 

Prepare rose sauce: In a skillet, heat the oil over medium heat. Add the minced garlic and cook and stir for one minute. Add in the tomatoes and stir well. Add in the whipping cream, cheese, and salt and pepper. Cook 5 minutes and then remove from heat. Set aside. 

Prepare cheese layer: Mix together ricotta, egg, cheeses, salt & pepper. Set aside. 

Assemble lasagna: 

Spread a few generous spoons of the rose sauce in the bottom of the pan. 

Cover bottom of pan with noodles. 

Spread half of the cheese mixture over the noodles. 

Sprinkle half of the seafood over the cheese mixture.

Place another layer of lasagna noodles. 

Spread remaining cheese mixture.

Spread remaining seafood. 

Place last layer of lasagna noodles. 

Spoon a generous amount of the rose sauce over the top to completely cover the noodles. Sprinkle with the shredded mozzarella. 

Bake at 350 for about 45 - 50 minutes. Sauce should be bubbling and cheese melted.

FYI - If it is getting too dark on top you can cover it with tinfoil. (I like to spray the tinfoil with cooking spray so it doesn't stick to the cheese on top - just be careful not to push it down onto the cheese!) 

Let sit for 5 - 10 minutes to set a bit before cutting. Garnish with a sprinkle of dried (or fresh) parsley.

You can serve it with more rose sauce if you like a saucier lasagna. 

IMPORTANT - as I mentioned above, I didn't really measure the ingredients. The shredded cheeses I did by the handful. If you use the measurements I have listed here and you feel like it needs more cheese - add some more. 

If you want saucier lasagna - add more sauce. You can even add a little rose sauce in the middle layer, if you prefer. I didn't because I really wanted the flavor of the seafood to shine through and not be drowned out by the sauce. 

The seafood layer can also be altered without too much being affected. I didn't put can size but I'm going to say it was about 1 to 1 1/2 cups of crab. Prawns and scallops I just used what I had left in my freezer so I can't tell you the weight. 

My partner felt there should have been some rose sauce in the middle as well to make it saucier. I preferred it like this but that's a personal choice. You can absolutely tailor this to your preferences. 

If you don't want to make the rose sauce, you can use a jarred pasta sauce. I find the rose is a bit more mild and works well with seafood. 

**Also, the recipe for rose sauce here will leave you with extra sauce. It freezes well or will be okay in the fridge for a few days.**