A Different Thanksgiving with Seafood Lasagne

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Dislike turkey? You’re not alone – so try a different Thanksgiving with Seafood Lasagne! This dish may take a little extra time to prepare but it is so worth it!Seafood Lasagne


Make the Cream Sauce

4 T. Unsalted Butter

1/4 cup all purpose flour

1 – 8oz. bottle of clam juice

3 Cups whole milk

1 1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Melt 4 tablespoons of unsalted butter in a medium saucepan over medium heat. And 1/4 cup all-purpose flour and cook, stirring until very lightly toasted about 2 minutes. While whisking, slowly pour in 1 – 8 oz bottle of clam juice, then three cups of whole milk. Season with 1 1/2 and a half teaspoons of kosher salt and 1/4 teaspoon black pepper. Bring to a boil over medium-high heat stirring frequently – reduce the heat to medium and simmer until it’s thick which will take 8 to 10 minutes more. Taste and season with salt and pepper if needed.


For the Lasagne

1 lb dried lasagna noodles
Olive oil
1/2 Bunch fresh parsley
1/2 medium lemon
4 cloves of garlic

4 tablespoons unsalted butter

1/2 cup dry white wine
1 lb small cleaned shrimp 70 to 90 per pound
1 1/4 teaspoon of kosher salt

3 cups part-skim ricotta cheese
1 1/2 oz of Parmesan cheese finely grated, about three-quarters of a cup
1/4 teaspoon freshly ground black pepper
8 oz of lump crab meat

8 oz of cooked and chopped Lobster meat
1 lb low-moisture mozzarella cheese shredded, should be about four cups



Cook 1 lb of dried lasagna noodles in a large pot of salted boiling water according to package directions, but do not cook them all the way through. Drain and rinse under cold water until cool and drain well again. Arrange the noodles in an even layer on a large baking sheet and coat with olive oil and overlapping them slightly if needed.

Finely chop 1/2 bunch of fresh parsley and save one tablespoon for garnish. Juice the one half lemon until you have at least one tablespoon of juice. Finely chop 4 garlic cloves.

Next, melt 4 tablespoons of unsalted butter in a large Skillet over medium Heat, add the garlic and cook – stirring until it begins to Brown slightly about 3 minutes. And 1/2 cup dry white wine and boil until it is almost evaporated, about 3 minutes. Add to 1 lb of shrimp and cook until the shrimp are pink and just cooked through. 2 minutes is all it takes with small shrimp.

Remove the skillet from the Heat, add parsley and lemon juice and a quarter teaspoon of salt and stir until well combined.

In a bowl, place 3 cups of ricotta cheese, 3/4 cup of finely grated Parmesan cheese and the remaining kosher salt and black pepper. Stir to combine, taste and season with more salt and pepper if needed.

To assemble the lasagna add 1/2 cup of cream sauce in the bottom of a 9×13 inch baking dish. Arrange one third of the noodles over the cream sauce overlapping them as needed. Spread the ricotta mixture over the noodles and evenly arrange half of the shrimp mixture, half of the lobster and half of the crab over the ricotta.  Sprinkle with one cup of mozzarella.

Spread 1 cup of cream sauce over the cheese and repeat – layering half of the remaining noodles, the other half of the ricotta mixture and the remaining shrimp, lobster and crab. Top with 1 cup of mozzarella. Then, spread 1 cup of the cream sauce over the cheese, top with the remaining lasagna noodles spread with remaining cream sauce and sprinkle with remaining two cups of mozzarella.

Spray a large sheet of aluminum foil with cooking spray. Loosely cover the baking dish with the foil spray side down. Bake for 30 minutes then uncover and bake until golden brown and bubbly what should take another 20 to 25 minutes more. At least fifteen minutes before slicing garnish with the reserved parsley before serving.