Description
A decadent and creamy seafood lasagna layered with shrimp, crab, spinach, and rich Alfredo-style sauce. Perfect for gatherings or special dinners.
Ingredients
- Lasagna sheets
- 1 tbsp liquid crab boil (for boiling pasta)
- 1 lb shrimp, peeled and deveined
- 1/2 lb crabmeat
- 1 tsp Creole or Cajun seasoning
- 1 tbsp olive oil
- 2 cups fresh spinach
- 1/4 tsp salt
- 1 1/2 cups shredded mozzarella cheese
- 1 cup shredded Fontina or Muenster cheese
- 2 tbsp butter
- 2 cloves garlic, minced
- 2 tbsp flour
- 1 cup half & half
- 1 cup chicken stock
- 1 tsp liquid crab boil (for sauce)
- 1/2 tsp Creole seasoning
- 1/4 tsp black pepper
- 1/2 cup grated Parmesan cheese (for sauce)
- 1 tbsp fresh basil, chopped
- 4 oz garlic & herb cream cheese
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese (for filling)
- 1 tbsp fresh basil, chopped (for filling)
Instructions
- Cook lasagna sheets in water with a splash of liquid crab boil until al dente. Drain and set aside.
- Toss shrimp and crab with Creole seasoning.
- Sauté spinach in olive oil with a pinch of salt until wilted. Set aside.
- Preheat oven to 375°F. In a saucepan, melt butter and sauté garlic. Stir in flour, then add chicken stock and half & half. Whisk until thickened.
- Add liquid crab boil, Creole seasoning, and black pepper. Stir in Parmesan cheese and basil. Remove from heat.
- In a bowl, combine garlic & herb cream cheese, sour cream, Parmesan cheese, and basil. Mix well.
- Grease a 12″×16″ baking dish. Spread a thin layer of sauce, then layer noodles, creamy filling, seafood/spinach mixture, shredded cheeses, and more sauce. Repeat layers three times.
- Bake uncovered for 35–45 minutes. Broil for 3–5 minutes until top is golden.
- Sprinkle with basil and let rest for 15 minutes before serving.
Notes
- Use no-boil noodles for quicker prep.
- Substitute heavy cream and milk if half & half is unavailable.
- Halve ingredients for a smaller 8×8 pan.
- Use plain cream cheese with garlic and herbs if flavored isn’t available.
- Store leftovers in the fridge for up to 4 days or freeze before baking.
Nutrition
- Serving Size: 1 slice (1/10th of pan)
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 140mg