The Ultimate Seafood Lasagna by The Cajun Ninja

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat while maintaining creaminess.

mixed seafood

🥗Healthier: shrimp

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often cheaper and melts well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often less expensive and adds a similar flavor.

Gather all seafood ingredients: shrimp, crab meat, and crawfish. Check crab meat for shells.

Chop vegetables: parsley, green bell pepper, yellow onion, garlic, and celery.

Place seafood in the fridge and set vegetables aside.

Melt 1/2 stick of butter in a skillet over medium heat.

Add chopped vegetables to the skillet and sauté for about 20 minutes until softened.

Preheat the oven to 350°F (175°C).

Add 1 can of Rotel tomatoes to the sautéed vegetables and cook for another 10 minutes.

In a separate pot, bring water to a rolling boil and season with 1 teaspoon of salt.

Add 16 ounces of lasagna noodles to the boiling water and cook for about 9 minutes, stirring to prevent sticking.

Drain the noodles and save some pasta water for later use.

Add 8 ounces of softened cream cheese to the vegetable mixture and stir until melted.

Add 1 1/2 cups of grated Parmesan cheese to the mixture and blend well.

Add crawfish and shrimp to the mixture, along with 1/2 tablespoon of Cajun or Creole seasoning, and stir until combined.

Cook the seafood mixture until shrimp turns light pink, then turn off the heat.

In another pot, melt 1/2 stick of unsalted butter for the béchamel sauce.

Add 1/4 cup of all-purpose flour to the melted butter and stir to form a roux, cooking until light tan.

Gradually add 1 pint of half and half to the roux, stirring until thickened.

Season the béchamel with 1/2 teaspoon of salt, 1 1/2 teaspoons of black pepper, and 1 teaspoon of basil.

Chop parsley finely and add to the béchamel sauce, mixing well.

Coat a 9x13 baking dish with nonstick cooking spray.

Spread a layer of the béchamel sauce on the bottom of the baking dish.

Layer cooked lasagna noodles over the sauce, followed by a layer of the seafood mixture, then a layer of béchamel sauce.

Add a layer of crab meat, then repeat the layering process until all ingredients are used, finishing with noodles and béchamel on top.

Top with 1/2 pound of mozzarella cheese and 1/2 pound of Havarti jalapeno cheese.

Bake in the preheated oven until heated through and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens