This Seafood Lasagna Recipe Might Be Better Than the Beef Version

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.

Melt butter in a skillet.

Add shallots and a pinch of salt; sauté until fragrant.

Add fresh garlic and sauté briefly.

Add shrimp and Cajun seasoning to the skillet; cook until shrimp is opaque.

Add lump crab to the skillet; mix and set aside.

In a bowl, combine ricotta cheese, 1 cup of thawed and drained spinach, lemon zest, parsley, and a splash of lemon juice; mix until smooth and creamy.

In the same skillet, add butter and flour to create a roux.

Pour in white wine and stir until thickened.

Add half and half, clam juice, hot sauce, salt, nutmeg, and parsley; mix until smooth.

Fold in the cooked seafood mixture and combine thoroughly.

Spread a little sauce on the bottom of a baking dish.

Layer no boil lasagna sheets over the sauce.

Add a layer of the ricotta mixture on top of the noodles.

Layer the seafood mixture over the ricotta.

Sprinkle a layer of shredded gouda, parmesan, and Italian blend cheese on top.

Repeat the layering process until the dish is full.

Bake at 375°F for about 45 minutes, checking early for doneness.

Remove from oven when the top is golden and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens