The Best Seafood Lasagna Recipe

Ingredients

• 1 pound Large Shrimp (peeled and deveined, roughly chopped into bite‑size pieces)
• 0.5 pound Crawfish Tails (cooked, roughly chopped)
• 0.5 pound Lump Crab Meat (picked over for shells)
• 2 teaspoons Creole Seasoning
• 1 tablespoon Crab Boil Seasoning
• 2 teaspoons Liquid Crab Boil (adds extra flavor to the seafood)
• 8 ounces Garlic and Herb Cream Cheese (softened)
• 4 ounces Sour Cream
• 1.5 cups Shredded Parmesan Cheese (divided between filling and sauce)
• 2 tablespoons Fresh Basil (chopped)
• 30 ounces Frozen Spinach (about three 10‑oz bags, thawed and drained)
• 3 tablespoons Unsalted Butter
• 1 tablespoon Olive Oil (for sautéing spinach)
• 3 cloves Garlic (minced)
• 3 tablespoons All-Purpose Flour
• 2 cups Chicken Stock (low‑sodium)
• 1 teaspoon Creole or Cajun Seasoning (to taste)
• 0.5 teaspoon Black Pepper (freshly cracked)
• 1 cup Fontina Cheese (shredded)
• 1 cup Mozzarella Cheese (shredded)
• 9 sheets Lasagna Noodles (regular, no‑boil if preferred)
• 1 spray Nonstick Cooking Spray (to coat baking dish)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. Season the Seafood

   Roughly chop the large shrimp into bite‑size pieces, then combine shrimp, crawfish tails, and lump crab meat in a large bowl. Toss with 2 tsp Creole seasoning, 1 Tbsp crab boil seasoning, and 2 tsp liquid crab boil. Set aside.

   Time: PT10M

2. Prepare the Cream Cheese Filling

   In a mixing bowl, combine 8 oz garlic‑herb cream cheese, 4 oz sour cream, ½ cup shredded Parmesan, and 2 Tbsp chopped fresh basil. Mix until smooth and creamy, then set aside.

   Time: PT5M

3. Wilt the Spinach

   Heat 1 Tbsp olive oil in the cast‑iron skillet over medium heat. Add the frozen spinach (about three 10‑oz bags) and cook, stirring, until almost all liquid evaporates and only about 2 Tbsp of moisture remain. Transfer to a bowl and set aside.

   Time: PT5M

4. Make the Cheese Sauce (Roux)

   In the same skillet, melt 3 Tbsp unsalted butter over medium‑low heat. Add the minced garlic and sauté for about 30 seconds, being careful not to brown. Sprinkle in 3 Tbsp all‑purpose flour, stirring constantly for 1 minute to form a roux. Slowly whisk in 2 cups chicken stock, adding it in a steady stream while whisking to avoid lumps. Keep the heat medium and continue whisking until the sauce thickens, about 4‑5 minutes. Stir in 1 tsp Creole/Cajun seasoning, ½ tsp freshly cracked black pepper, and 1 cup shredded Parmesan until melted. Remove from heat.

   Time: PT12M

5. Cook the Lasagna Noodles

   Bring a large pot of salted water to a boil, add a splash of liquid crab boil for extra flavor, and cook the lasagna noodles according to package directions until al dente. Drain in a colander and set aside.

   Time: PT10M

   Temperature: 212°F

6. Assemble the Lasagna

   Spray a 9×13‑inch baking dish with nonstick cooking spray. Spread a thin layer of the cheese sauce on the bottom. Lay 3 lasagna noodles overlapping slightly. Spoon half of the cream‑cheese filling over the noodles and spread evenly. Distribute half of the seasoned seafood, then add the wilted spinach. Sprinkle ½ cup each of shredded Fontina and mozzarella. Drizzle a generous amount of the remaining cheese sauce. Repeat the layering two more times, ending with a top layer of sauce and the remaining Fontina and mozzarella.

   Time: PT8M

7. Bake the Lasagna

   Place the assembled lasagna in a pre‑heated oven and bake uncovered at 375°F for 40‑45 minutes, until the sauce is bubbling and the cheese on top is golden.

   Time: PT45M

   Temperature: 375°F

8. Broil for a Golden Top

   Remove the foil (if used) and switch the oven to broil. Position the rack in the center and broil for 5 minutes, watching closely until the cheese is beautifully browned.

   Time: PT5M

   Temperature: Broil

9. Rest and Garnish

   Remove the lasagna from the oven and let it rest for at least 15 minutes. Sprinkle with 2 Tbsp chopped fresh parsley before serving.

   Time: PT15M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Large Shrimp: Medium shrimp, Peeled cooked shrimp
• Instead of Crawfish Tails: Lobster meat, Imitation crab
• Instead of Lump Crab Meat: Imitation crab, Fresh crab meat
• Instead of Creole Seasoning: Cajun seasoning, Old Bay
• Instead of Crab Boil Seasoning: Seafood boil seasoning
• Instead of Liquid Crab Boil: Old Bay liquid seasoning
• Instead of Garlic and Herb Cream Cheese: Plain cream cheese mixed with garlic powder and dried herbs
• Instead of Sour Cream: Greek yogurt, Crème fraîche
• Instead of Shredded Parmesan Cheese: Grated Parmesan
• Instead of Fresh Basil: Fresh parsley, Italian seasoning
• Instead of Frozen Spinach: Fresh spinach (will need more)
• Instead of Unsalted Butter: Margarine, Olive oil
• Instead of Olive Oil: Vegetable oil
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Chicken Stock: Vegetable stock, Water with bouillon
• Instead of Creole or Cajun Seasoning: Paprika + cayenne
• Instead of Black Pepper: White pepper
• Instead of Fontina Cheese: Monterey Jack, Gruyère
• Instead of Mozzarella Cheese: Provolone, Cheddar
• Instead of Lasagna Noodles: No‑boil lasagna noodles
• Instead of Nonstick Cooking Spray: Olive oil brush
• Instead of Fresh Parsley: Fresh basil

Equipment Needed

• Cast Iron Skillet
• Mixing Bowl
• Whisk
• Baking Dish
• Oven
• Saucepan
• Colander
• Wooden Spoon or Spatula
• Measuring Cups and Spoons
• Knife and Cutting Board

Critical Steps — Do Not Skip

• Seasoning the seafood evenly with Creole and crab boil flavors
• Creating a lump‑free roux and cheese sauce
• Cooking noodles al dente
• Layering the ingredients in the correct order
• Baking until the sauce is bubbling and the cheese is golden

Chef Tips from the Video

• Use a blend of Fontina and mozzarella for the best melt and flavor.
• Add a splash of white wine to the sauce for extra depth.
• For a smoky twist, sprinkle a pinch of smoked paprika into the cheese sauce.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 3 days.

Freezer: Wrap each portion in foil and freeze for up to 2 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the cheese sauce and cream‑cheese filling up to 24 hours ahead and refrigerate.
• Assemble the lasagna, cover tightly, and refrigerate; bake directly from the fridge (add 10 minutes to bake time).
• Freeze the unbaked lasagna; thaw overnight in the refrigerator before baking.

Frequently Asked Questions