I love Italian food. No, I really, really love it! Mainly because many of the dishes contain cheese. Cheese is the only reason I can’t adapt to a vegan lifestyle. I need it! Thus, my excitement to share my fusion of Italian and Creole goodness. I must warn you. This Seafood Lasagna is extremely rich! In taste and in price. These ingredients aren’t cheap. But, that’s what makes this dish a special treat for special occasions. Trust me, it’s worth every dollar, minute, and calorie!
Greens Erase Guilt…Sort of.
I added spinach to cut the decadence a little. Okay, I added it to make me feel less guilty over making this richer than rich masterpiece. Again, this is a meal for a special occasion. It’s a treat meal. Also, why does spinach have to disappear? Three dang bags turn into a handful once wilted! Whatever.
86 the Ricotta
My Italian Cookies are going to be angry. But, I am NOT a fan of ricotta cheese! I know, I know. So, I’ve created a cream cheese mixture to use in its place. I promise you won’t miss that thick, rocky ricotta!
Layering the lasagna is my favorite part! Oh! I almost forgot. I boiled the lasagna sheets in water with a splash of liquid crab boil for a kick of heat and flavor! A little step that makes a huge difference. Don’t overcook the noodles. Just boil until al dente. Remember, we still have to bake this stuff.
Bring on the Sea Creatures!
Can’t have Seafood Lasagna without seafood, of course. I use shrimp, crawfish, and lump crab meat. Man! The Creole seasoning is all you need to flavor up the seafood. Be careful with the crab meat. It’s very delicate. We don’t want to mix it in too roughly and cause it to break a part. It’s not cheap, so we want to taste ALL of it.
Cheese Me, Seymour!!
Gold star to whoever can name that movie reference. We need cheese, cheese, and more cheese! I was not shy when it came down to this part. I used fresh Mozzarella and Fontina cheeses. Fontina can be a little tricky to find in some stores. Feel free to substitute it for Monterrey Jack or Muenster. If you’ve ever tried to shred fresh Mozzarella, you already know it’s a pain. There’s a trick to it. Pop it into the freezer for 30 mins to an hour before shredding. Tah-dah!
Look What Jesus Did!
Moment of Silence for this Seafood Lasagna! 40 minutes of baking, 5 minutes of broiling, and 15 minutes of cooling is all that stands between you and flavor heaven! I made a smaller serving just to show you guys how it’s done. The recipe below makes a larger serving. It’s you’d like to make the same 8×8 serving I made, just cut the recipe below in half.
This Seafood Lasagna is sure to be a crowd pleaser! Perfect addition to your Thanksgiving spread too!
Seafood Lasagna Recipe
- 1 lb lasagna sheets
- 1 TBS liquid crab boil
- 1 lb medium shrimp
- 1 lb crawfish tails
- 16 oz lump crabmeat
- 1 TBS Creole or Cajun seasoning
- 1 TBS olive oil
- 2 cups fresh spinach
- 1/2 tsp salt
- 2 cup shredded Mozzarella
- 1 cup shredded Fontina or Muenster cheese
- 5 TBS butter
- 1 TBS crushed garlic
- 1/3 cup flour
- 2 1/2 cups half and half
- 1/2 cup chicken stock
- 1 tsp liquid crab boil
- Creole seasoning and cracked black pepper to taste
- 1 cup shredded Parmesan cheese
- 1 TBS fresh basil
- 8 oz Garlic & Herb cream cheese
- 8 oz sour cream
- 1 cup shredded Parmesan cheese
- 1 TBS fresh basil chopped
Boil lasagna until al dente according to package instructions. Pour the liquid crab boil into the water as it boils. Drain and set aside
In a bowl, combine all seafood.
Add Creole or Cajun seasoning evenly to the seafood. Set aside.
Heat the olive oil a pan over medium high heat
Add in the spinach and a pinch of salt
Sauté until Spinach has wilted
Remove spinach from the pan and set aside
Preheat oven to 375 F
Add the butter into the same pan used for the spinach
When the butter melts, add in the garlic and saute for 30 secs
Stir in the flour and continue stirring for 1 minute
Pour in the chicken stock and half and half while stirring
Now, use a whisk to continue to mix the sauce while it heats and thickens.
Season the sauce to taste using creole seasoning and black pepper
Pour in the liquid crab boil
When the sauce has thickened, stir in the Parmesan cheese.
Remove from heat when the cheese melts.
Mix all filling ingredients in a bowl.
Spray a lasagna pan with nonstick cooking spray
Ladle a thin layer of sauce at the bottom of the pan
Then, overlap a layer of lasagna noodles over the sauce
Spread on 1/3 of the filling over the noodles
Then, add 1/3 of the seafood and spinach
Sprinkle on 1/3 of the Mozzarella & Fontina cheeses
Pour on 1/3 of the sauce
Continue those steps 2 more times until you have 3 layers.
Bake, on the center rack of the oven, uncovered for 35-45 mins. Then, broil on high for 3-5 minutes until the cheese is as brown as you’d like.
Sprinkle on the fresh basil
Allow the lasagna to cool for at least 15 minutes before serving
This recipe is to be used with a standard lasagna pan. (approx. 12 in wide x 16 in long x 3.5 in deep) Using a different size pan may alter the number of layers. To make a smaller serving as I did in the photos, use an 8 x 8 dish and cut measurements of the sauce and filling ingredients in half. Use the same amount of seafood the recipe calls for. Baking time will be the same.
satukh temsOctober 18, 2019 at 6:40 am
GREAT JOB SISTA. KEEP IT MOVIN