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