Creamy Seafood Lasagna


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Creamy Seafood Lasagna
9 lasagna noodles, cooked until al dente'
1 bunch green onions, chopped
1 lb lobster meat, cooked
1 lb canned crabmeat
1 lb raw shrimp, diced
5 tbsp salted butter
3 cups heavy cream
3 tbsp all purpose flour
5 cloves garlic, minced
2 tbsp Italian seasoning
2 1/2 tsp kosher salt
4 cups shredded cheeses
Toss the green onions, lobster, crab, and shrimp in a large mixing bowl.
Set aside.
Place butter into a large saucepan and melt over medium heat.
Once the butter is melted, sprinkle in the flour and whisk until well
Pour in the heavy cream, then whisk until smooth.
Cook the sauce until it thickens, then add the garlic.
Sprinkle in the Italian seasoning and kosher salt.
Whisk and let cook for 2 more minutes.
Turn off the heat and remove the pan from the burner
Lightly oil a 9 by 13-inch baking dish, then add a little of the white sauce
at the bottom.
Add 3 lasagna noodles, followed by half of the seafood mixture.
Top the seafood off with some of the white sauce, then some cheese, Then 3
lasagna noodles.
Repeat layers.
Top with the remaining white sauce, then cheese.
Cover the lasagna with foil.
Bake at 350 degrees F for 1 hour and 25 minutes.
Remove the lasagna from the oven and let stand for about 15 minutes.
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