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–+ servings
square of seafood lasagne.
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5 from 2 votes

White Seafood Lasagna

This classic Italian White Seafood Lasagna is surprisingly simple and quick to make, yet provides an impressive flavorful experience for all your family and friends.
Prep Time30 minutes
Cook Time40 minutes
Resting Time15 minutes
Total Time1 hour 25 minutes
Course: Main Dishes, Pasta, Seafood
Cuisine: American, Italian
Servings: 10
Calories: 644kcal
Author: Kelly Bloom
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Equipment

Ingredients

For the Béchamel Sauce

  • 5 tablespoon butter
  • ½ cup flour
  • 4 cup milk whole milk
  • salt to taste
  • pepper to taste

For the White Seafood Lasagna

  • 1 lb Lasagna pasta oven ready or dry
  • 1 tablespoon olive oil for the pasta
  • 2 tablespoon olive oil
  • 1 lb Surimi Crabmeat flaked or cut into chunks
  • 1 lb raw shrimp large size
  • 2 cloves garlic minced
  • 1 teaspoon lemon zest zest first, then juice the lemon
  • 3 tablespoon lemon juice fresh squeezed
  • 2 cups Mozzarella cheese shredded
  • 1 15 oz Ricotta
  • 8 slices Provolone cheese
  • 2 large eggs beaten
  • ¾ cup Mozzarella extra for final topping before baking
  • parsley or basil fresh, minced for garnish
US Customary - Metric

Instructions

Make the Béchamel Sauce

  • In a saucepan, melt the butter over medium high heat. Add in the flour and whisk until combined.
    5 tablespoon butter, ½ cup flour
  • Slowly add in the milk, and whisk to blend evenly while cooking over medium heat. Do not let boil.
    4 cup milk
  • Remove from the burner heat and stir in the salt and pepper. Set aside for later.
    salt, pepper

For the White Seafood Lasagna

  • Prepare the lasagna according to the directions on the box. Drain the water and toss gently with a little olive oil so they don't stick together while cooling.
    1 lb Lasagna pasta, 1 tablespoon olive oil
  • Meanwhile, heat the olive oil and garlic in a saucepan over medium heat. Add in the raw shrimp and garlic. Saute until shrimp turn opaque.
    2 tablespoon olive oil, 1 lb raw shrimp, 2 cloves garlic
  • Remove the shrimp and let cool slightly before roughly chopping. Transfer to a medium bowl and add the flaked or chopped Surimi crabmeat, lemon juice, and lemon zest.
    1 lb Surimi Crabmeat, 1 teaspoon lemon zest, 3 tablespoon lemon juice
  • In a separate bowl, blend the Ricotta, shredded mozzarella cheese, and the beaten eggs..
    2 cups Mozzarella cheese, 1 15 oz Ricotta, 2 large eggs

Layering the Lasagna

  • Ladle ¾ cup of the Béchamel sauce to cover the bottom of a glass 9 x 13 baking dish.
  • Arrange four lasagna pasta noodles on top of the Alfredo sauce.
  • Top with ⅓ of the cheese and egg mixture, ⅓ of the seafood mixture, and 4 slices of the Provolone cheese.
    8 slices Provolone cheese
  • Make the second layer just like the first, starting with another ¾ cup Alfredo sauce. Make the third layer without Provolone slices, but top with the remaining Alfredo sauce cover loosely with aluminum foil.
  • Bake at 375 F for 40 minutes.
  • Uncover and top with the remaining ¾ cup of Mozzarella. Place under the broiler for 12 minutes to brown slightly.
    ¾ cup Mozzarella
  • Remove, let sit for 15 minutes, then garnish with parsley or basil and serve.
    parsley or basil

Nutrition

Calories: 644kcal | Carbohydrates: 55g | Protein: 36g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 168mg | Sodium: 1153mg | Potassium: 359mg | Fiber: 2g | Sugar: 8g | Vitamin A: 661IU | Vitamin C: 2mg | Calcium: 371mg | Iron: 1mg