EASY SEAFOOD LASAGNA in 30 Minutes! What’s that? Shrimp, lobster, and crabmeat that are perfectly seasoned. A delicious béchamel sauce is served alongside. And a mixture of white cheeses on top. For the ultimate cheesy, gooey sensation.


— 1 lb (ca. 454 g) shrimp cleaned

— oil

— 1 lobster tail cleaned

— 2 cups baby spinach

— 1 lb (ca. 454 g) lump crab

— 1 cup 1/2 and 1/2 of milk

— 5 tbsp butter divided

— 3 garlic cloves minced

— 2 shallots or 1/2 small onions

— 1 tsp old bay

— 1 tsp cedar plank seafood seasoning

— 1/2 tbsp smoked paprika

— Italian seasoning to garnish

— 1/8 tsp nutmeg

— 1/8 tsp pepper

— 1 tbsp all-purpose flour

— 1/8 tsp salt to taste

— 1 box, oven-ready lasagna

— parsley to garnish

— 1 8-16 oz bag mozzarella cheese

— 1 8-16 oz bag Italian cheese blend


Preheat oven to 375F.

Cut the lobster tail into bite-sized pieces. Add to a bowl and combine with shrimp.

Season with salt, pepper, old bay seasoning, salmon seasoning, Cajun, smoked paprika, oil.

Combine seasoning with seafood.

Add 1 tbsp of butter to the skillet along with a small drizzle of oil.

Add shallots/onions, sauté until translucent before adding minced garlic.

Once the garlic becomes fragrant, add spinach and combine.

Remove the spinach mixture and set it aside in a bowl.

Using the same pan, add 2 tbsp butter and oil and combine.

Add seasoned seafood and allow the seafood to cook all the way through.

And, Add lump crab and combine.

Add a sprinkle of parsley and place it in a bowl and reserve for later.

Using the same pan, add 2 tbsp of the remaining butter.

Add flour while continuously stirring.

Add milk or 1/2 and 1/2 and stir until the sauce becomes smooth and thickened.

Now, add salt, pepper, and nutmeg and combine.

Add non-stick cooking spray to the casserole dish.

Start off with adding seafood first.

Place lasagna noodles on top, add seafood, spinach mixture, and béchamel sauce.

Add cheese.

Top with noodles, seafood, spinach, béchamel sauce, and cheese.

Sprinkle with Italian seasoning and parsley.

Cover with aluminum foil, while not allowing the foil to touch the cheese.

Bake covered for about 20-25 minutes until the cheese is melted

Remove the foil and bake uncovered for about 10 minutes until the cheese is brown.

Cool for about 15 minutes before serving.

Notes: Depending on the size of the seafood lasagna, add more or fewer ingredients/seasonings if necessary.

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