Shrimp And Scallop Lasagna Recipe - Easy Kitchen Guide (2024)

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By Lori Walker, MS, RD | Published on June 19, 2023 | Last Updated on December 3, 2023

Shrimp and Scallop Lasagna is a classic Italian dish that combines the rich flavors of seafood with creamy cheese and marinara sauce.

This dish is sure to be a hit at your next dinner party or family gathering! It’s not only delicious but also packed with nutrition, making it a great option for everyone.

Read on to learn more about this delicious lasagna recipe, what it tastes like, how to make it, and more.

Shrimp And Scallop Lasagna Recipe - Easy Kitchen Guide (1)

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What is Shrimp and Scallop Lasagna Recipe?

Shrimp and Scallop Lasagna Recipe is a classic Italian dish that combines the rich flavors of seafood with creamy cheese and marinara sauce.

This dish features layers of lasagna noodles, shrimp, scallops, crabmeat, ricotta cheese, Parmesan cheese, spinach, parsley, lemon zest, and nutmeg. It is topped with a creamy white sauce and mozzarella cheese before baking.

What does it taste like?

This dish has a rich and creamy flavor, thanks to the combination of ricotta and Parmesan cheese. The shrimp, scallops, and crabmeat add a hint of sweetness and a satisfying texture to the dish.

The spinach adds vitamins, minerals, and fiber for an added nutritional boost. The marinara sauce gives it an Italian touch, while the lemon zest and nutmeg give it a bright, fresh flavor.

The white sauce adds creaminess and richness to the lasagna. Overall, this dish is a delicious combination of flavors that will be sure to please any seafood lover!

How to make Shrimp and Scallop Lasagna?

Making seafood lasagna is easy and requires just a few simple steps. Here are the ingredients & step-by-step instructions:

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Ingredients

  • Lasagna noodles: This is the base of the lasagna. Use high-quality noodles for the best results.
  • Extra-virgin olive oil: Used to sauté the onion, garlic and seafood.
  • Onion: Adds flavor and texture to the lasagna.
  • Garlic: Adds a depth of flavor to the dish.
  • Crushed red pepper flakes: For a bit of heat and flavor.
  • Black pepper: For seasoning.
  • Kosher salt: To bring out the flavors.
  • Shrimp: A classic seafood choice for this lasagna recipe, adds a nice texture and flavor.
  • Sea scallops: Adds even more seafood flavor to the dish.
  • Lump crabmeat: Great for adding another layer of texture and flavor.
  • Ricotta cheese: This is the cheese layer of the lasagna.
  • Parmesan cheese: For an extra cheesy flavor.
  • Frozen chopped spinach: Adds vitamins, minerals, and fiber to this dish.
  • Parsley: For freshness and a pop of color.
  • Lemon zest: To brighten up the flavors in this dish.
  • Nutmeg: To bring out the flavors.
  • Marinara sauce: For an Italian touch.
  • Mozzarella cheese: An essential for this seafood lasagna recipe!
  • White Sauce: This is the creamy topping for the lasagna – it requires butter, flour, milk and salt and pepper.
Shrimp And Scallop Lasagna Recipe - Easy Kitchen Guide (2)

Step-by-step instructions

Step 1

Preheat your oven to 375°F. Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente, about 8 minutes. Drain and set aside.

Step 2

Meanwhile, in a large sauté pan over medium heat, warm the olive oil. Add the onion, garlic, red pepper flakes, black pepper, and kosher salt and cook, stirring occasionally, for about 5 minutes.

Step 3

Add the shrimp and scallops to the pan and cook for another 3 minutes. Add the crabmeat and cook for 1 minute more or until the shrimp is a beautiful pink while the scallops have a milky, almost translucent opalescence. Remove from heat and set aside.

Step 4

In a medium bowl, mix together the ricotta cheese, Parmesan cheese, spinach, parsley, lemon zest, and nutmeg.

Step 5

Spread the marinara sauce over the base of a 9 x 13-inch baking dish, then layer on 4 lasagna noodles. Dollop the ricotta mixture evenly over the noodles and spread it out with a spatula, followed by 1/2 of the seafood mix and 1/2 cup mozzarella cheese.

Step 6

Repeat with the remaining noodles, ricotta cheese mixture, seafood mixture, and marinara sauce. Sprinkle the mozzarella cheese over the top.

Step 7

To make the white sauce, melt the butter in a small saucepan over medium-low heat. Add the flour and whisk until smooth. Slowly add the milk, whisking constantly until the sauce is thick and creamy. Season with salt and pepper to taste.

Step 8

Pour the white sauce over the lasagna. Cover with aluminum foil and bake for 30 minutes. Uncover and cook for an additional 15 minutes or until bubbly and golden brown. Let cool before serving.

Step 9

Serve with extra Parmesan cheese, if desired.

Tips

• Make sure to squeeze out as much water as possible from the thawed spinach, otherwise, your lasagna will be too liquidy.

• If you don’t have any crabmeat, you can substitute it with cooked lobster or extra shrimp instead.

• To make this dish even more flavorful, add a pinch of saffron to the white sauce.

• Make sure to let the lasagna cool for at least 10 minutes before serving, as it will be very hot!

• For a spicy twist, add a few tablespoons of your favorite hot sauce to the marinara sauce.

Shrimp And Scallop Lasagna Recipe - Easy Kitchen Guide (3)

Shrimp and Scallop Lasagna Recipe

Shrimp and Scallop Lasagna Recipe is a classic Italian dish that combines the rich flavors of seafood with creamy cheese and marinara sauce. This dish is sure to be a hit at your next dinner party or family gathering! It’s not only delicious but also packed with nutrition, making it a great option for everyone.

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Author: Lori Walker, MS, RD

Course: Dinner, Lunch, Main Course

Cuisine: American

Prep Time: 45 minutes minutes

Cook Time: 40 minutes minutes

Rest Time: 10 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Servings: 8 people

Calories: 391kcal

Equipment

  • large skillet

  • Baking dish, etc

Ingredients

Lasagna Layers:

  • 1 pound of premium lasagna noodles

Sautéed Aromatics:

  • 2 tablespoons of extra-virgin olive oil
  • 1 small onion finely chopped
  • 1/4 teaspoon of freshly ground black pepper
  • 1/2 teaspoon of crushed red pepper flakes
  • 2 cloves of garlic minced
  • 1/2 teaspoon of kosher salt

Seafood Delight:

  • 1/2 pound of shrimp shelled and deveined
  • 1/2 pound ofcrabmeat
  • 1/2 pound of sea scallops cut into 1/2-inch pieces

Creamy Ricotta Filling:

  • 16- ounce container of ricotta cheese
  • 10- ounce package of frozen chopped spinach thawed and squeezed dry
  • 1/2 cup of freshly grated Parmesan cheese plus more for serving
  • 1/4 cup of chopped fresh parsley
  • 1/4 teaspoon of freshly grated nutmeg
  • 1 teaspoon of grated lemon zest

Marinara Sauce and Cheese Topping:

  • 2 cups of marinara sauce
  • 2 cups of grated mozzarella cheese

White Sauce:

  • 2 tablespoons of butter
  • 2 cups of whole milk
  • Salt and pepper to taste
  • 2 tablespoons of all-purpose flour

Instructions

  • Preheat your oven to 375°F. Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente, about 8 minutes. Drain and set aside.

  • Meanwhile, in a large sauté pan over medium heat, warm the olive oil. Add the onion, garlic, red pepper flakes, black pepper, and kosher salt and cook, stirring occasionally, for about 5 minutes.

  • Add the shrimp and scallops to the pan and cook for another 3 minutes. Add the crabmeat and cook for 1 minute more or until the shrimp is a beautiful pink while the scallops have a milky, almost translucent opalescence. Remove from heat and set aside.

  • In a medium bowl, mix together the ricotta cheese, Parmesan cheese, spinach, parsley, lemon zest, and nutmeg.

  • Spread the marinara sauce over the base of a 9 x 13-inch baking dish, then layer on 4 lasagna noodles. Dollop the ricotta mixture evenly over the noodles and spread it out with a spatula, followed by 1/2 of the seafood mix and 1/2 cup mozzarella cheese.

  • Repeat with the remaining noodles, ricotta cheese mixture, seafood mixture, and marinara sauce. Sprinkle the mozzarella cheese over the top.

  • To make the white sauce, melt the butter in a small saucepan over medium-low heat. Add the flour and whisk until smooth. Slowly add the milk, whisking constantly until the sauce is thick and creamy. Season with salt and pepper to taste.

  • Pour the white sauce over the lasagna. Cover with aluminum foil and bake for 30 minutes. Uncover and cook for an additional 15 minutes or until bubbly and golden brown. Let cool before serving.

  • Serve with extra Parmesan cheese, if desired.

Notes

  • Make sure to squeeze out as much water as possible from the thawed spinach, otherwise, your lasagna will be too liquidy.
  • If you don’t have any crabmeat, you can substitute it with cooked lobster or extra shrimp instead.
  • To make this dish even more flavorful, add a pinch of saffron to the white sauce.
  • Make sure to let the lasagna cool for at least 10 minutes before serving, as it will be very hot!
  • For a spicy twist, add a few tablespoons of your favorite hot sauce to the marinara sauce.

Keyword: Shrimp and Scallop Lasagna, Shrimp and Scallop Lasagna Recipe

Nutrition Information

Per serving:

  • Calories: 391kcal
  • Total Fat: 8g
  • Saturated Fat: 4.5g
  • Trans Fat: 0g
  • Cholesterol: 30mg
  • Sodium: 450mg
  • Total Carbohydrate: 18g
  • Dietary Fiber: 1g
  • Sugars: 3g
  • Protein: 11g
  • Vitamin A: 10%
  • Vitamin C: 0%
  • Calcium: 8%
  • Iron: 8%

What to serve with Shrimp and Scallop Lasagna?

Seafood lasagna goes nicely with a variety of side dishes. Try serving it with a green salad, roasted vegetables, garlic bread or a crusty loaf of bread. This lasagna is also delicious when served with steamed or grilled asparagus and mashed potatoes.

For a light and fresh flavor, try adding lemon wedges to the side for squeezing over the lasagna. No matter what sides you choose, this lasagna is sure to be a hit!

How to store leftovers Shrimp and Scallop Lasagna?

Leftover Shrimp and Scallop Lasagna can be stored in an airtight container or sealed tightly with plastic wrap and kept in the refrigerator for up to three days. To reheat, place a single serving of lasagna on a microwave-safe plate and heat until warmed through.

You can also reheat it in a 350°F preheated oven for 15-20 minutes. Make sure to cover with foil before reheating. Leftovers can also be frozen for up to three months in an airtight container or resealable bag. Let thaw overnight in the refrigerator before heating as directed above.

Can pregnant women eat this?

Yes, pregnant women can safely enjoy this lasagna. Pregnant women should always make sure to cook their seafood thoroughly and be mindful of the sodium content in this dish; if you’re worried about the sodium level, opt for a low-sodium marinara sauce instead.

It is also important to note that some types of seafood should be avoided during pregnancy, so be sure to check with your healthcare provider before consuming this dish.

FAQs

Can I use fresh seafood instead?

Yes, you can definitely substitute fresh seafood for the frozen in this recipe. Just be sure to cook it through before adding it to the lasagna.

How can I make this lasagna gluten-free?

You can easily make this seafood lasagna gluten-free by substituting regular lasagna noodles for your favorite gluten-free ones. You can also use GF all-purpose flour in place of regular flour when making the white sauce.

Can I make this dish ahead of time?

Yes, you can definitely prepare this dish ahead of time. Simply assemble the lasagna according to the instructions and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes of cooking time if you’re baking from chilled.

Wrapping Up

Now that you know how to make Shrimp and Scallop Lasagna, you can enjoy this delicious dish any time you’re in the mood for something special. From prepping to baking, it’s a simple dish that will leave your guests wanting more.

Thank you for reading! We hope this guide has been helpful in making Shrimp and Scallop Lasagna. Please share this article with your friends & family.

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Author Profile

Lori Walker, MS, RD

My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more

Shrimp And Scallop Lasagna Recipe - Easy Kitchen Guide (2024)

FAQs

What not to do when making lasagna? ›

Too much between one layer and another will keep you from ever getting a perfect slice. Too little and all you'll taste is pasta. Do not put large pieces of vegetables or meat in lasagna for the same reason as above. To get a perfect lasagna, the filling should be finely sliced or even creamy.

What goes down first when making lasagna? ›

Start by spreading a layer of your tomato-based sauce (either a plain tomato sauce or your pre-made ragù) on the bottom of your dish. Next, add a single layer of pasta sheets. Then, add a layer of white sauce, followed by another single layer of pasta sheets.

Why do you put milk in lasagna? ›

The secret ingredient? Milk. It tenderises the meat, to leave you with the most tender ragù. Use a deep dish and find out how to layer a lasagne.

Is there a wrong way to layer lasagna? ›

The best way to layer your lasagna is to start with a layer of red sauce, follow it up with a layer of white sauce, then pasta, then cheese. Follow this pattern until you've filled your tray.

What makes lasagna taste better? ›

Five Secrets of Building the Ultimate Lasagna
  1. Secret #1: No-Boil Noodles Actually Taste Better. ...
  2. Secret #2: For a Rich Sauce, Use Pork Sausage Instead of Ground Beef. ...
  3. Secret #3: Fresh Mozzarella Actually Makes a Difference.
Jan 6, 2015

Should you bake lasagna covered or uncovered? ›

If uncovered, the prolonged exposure to heat will quickly dry out your lasagna, no matter how much sauce you've added. Make sure to always add a layer of tin foil over your baking dish, which will trap the moisture inside while still allowing the dish to cook properly.

How many layers should a lasagna have? ›

Betony Kitchen says you could make lasagna with as little as two layers for a quick lasagna that doesn't take long to bake. Many, however, would consider this skimping. Most recipes you'll find for lasagna call for a minimum of three layers, which seems to be the universal standard.

Should the top layer of lasagna be noodles or sauce? ›

Spread a thin layer of sauce at the bottom. Top with a layer of noodles, followed by half the ricotta, half your desired fillings, and more sauce. Repeat with another layer of noodles, the remaining ricotta, remaining fillings, and more sauce.

Should you criss cross lasagna noodles? ›

(Do notice that I put the noodles criss cross – perpendicular from the layer below – it helps it to hold together when you serve it). So, the noodles directly on the cheese means there won't be enough for a top layer of noodles.

Why add tomato paste to lasagna? ›

A good tomato paste helps to thicken but also adds a sweet and savory umami flavor. Lean Ground Beef: Lean beef adds a robust and hearty meatiness that's essential in a classic lasagna recipe.

Why put toothpick in lasagna? ›

Pro Tip: There's nothing worse than having the top portion of cheese stuck to the foil. To prevent this, I poke 8-10 toothpicks evenly around the top of the lasagna, pushing them in halfway to keep the foil from touching the cheese. Just be sure to count and remove every toothpick prior to serving.

Why does lasagna need ricotta cheese? ›

The key to creating the absolute best lasagna is to use a combination of ricotta and cottage cheese. Ricotta brings the rich creaminess while cottage cheese lightens things up and seasons the whole dish. For even more cheese, we recommend also using shredded Mozzarella cheese and Parmesan cheese (or Pecorino Romano).

Why does my lasagna falls apart when I cut it? ›

When the dish comes out of the oven, that cheese is piping hot and can fall apart if you slice it too quickly. The smooth and creamy center needs time to settle and firm up. That means you should let your lasagna cool for at least 30 minutes before digging in.

Is it better to cook lasagna the day before? ›

If you make your lasagna the day before, it will probably taste better! Letting the dish set for a day let's the flavors meld. Just make sure that when you do make it, you don't overcook it is — that will make the pasta soggy; remember, you will need to reheat it when you are ready to serve.

Can I put lasagna together and bake it the next day? ›

Lasagna is the kind of food that can keep a family fed for many nights in a row, happily. But it has other perks, too: namely, that you can prepare the whole thing in advance, and store it in the fridge overnight—ready to pop in the oven an hour or so before dinner (just before the kids start to whine).

How to make your lasagne better? ›

7 Secrets for Making Better Lasagna
  1. Treat Your Pasta Right.
  2. Follow the Proper Method for Boiling Noodles.
  3. Decide on Ricotta.
  4. Consider Your Layering Strategy.
  5. Leave Top Sheet Overhangs for Crispy Magic.
  6. Err on the Side of Under-Baking.
  7. Make Extra Sauce for Serving.
Jul 21, 2022

What makes lasagna unhealthy? ›

What Makes Lasagna Unhealthy? Various ingredients make the lasagna unhealthy, such as the following: Cheese, Pasta, and Rich Sauces. Calories and Carbs.

What makes lasagna soggy? ›

Watery tomatoes aren't the only culprit for soupy lasagna: Oils from cheese and meat and water from lasagna noodles and vegetables can affect your lasagna's consistency.

Why should you not cover lasagna in a metal pan with foil? ›

It may sound surprising, but you shouldn't cover a casserole dish with foil directly when baking, as it can impact the final dish. "Acidic foods like tomato sauce [in lasagna] will react adversely when exposed to foil under the heat of the oven," says Brian Owenby, chef at the Choctaw Nation of Oklahoma.

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