Seafood Lasagna Recipe

Ingredients

• 1 lb Skinless Salmon Fillet (cut into a large piece for baking, then flaked)
• 1 lb Shrimp (peeled and deveined)
• 1.5 Tbsp Olive Oil (extra‑virgin)
• 5 Tbsp Unsalted Butter (divided)
• 0.5 White Onion (half, diced)
• 7 Garlic Cloves (minced (small cloves))
• 1.5 cup Heavy Whipping Cream
• 1.5 cup Whole Milk
• 8 oz Parmesan Cheese (freshly shaved, divided)
• 1 lb Mozzarella Cheese (shredded)
• 2 cup Ricotta Cheese
• 4 oz Fresh Spinach (baby spinach, two large handfuls)
• 1 Tbsp Fresh Parsley (finely chopped)
• 1 Egg (large, beaten into ricotta)
• 1 tsp Italian Seasoning
• 1 tsp Sloppy Mama Seasoning (brand‑specific Cajun‑style blend)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Salt
• 0.5 tsp Black Pepper (ground)
• 12 Oven‑Ready Lasagna Noodles (no pre‑boiling required)

Instructions

1. Preheat Oven

   Set the oven to 350°F and let it preheat while you prepare the ingredients.

   Time: PT10M

   Temperature: 350°F

2. Season Salmon

   Place the salmon fillet in a bowl and sprinkle with salt, black pepper, onion powder, garlic powder, and Sloppy Mama seasoning. Toss to coat evenly.

   Time: PT5M

3. Bake Salmon

   Lay the seasoned salmon on a baking sheet and bake at 350°F for 15‑20 minutes, until it flakes easily with a fork.

   Time: PT20M

   Temperature: 350°F

4. Season Shrimp

   In a separate bowl, toss the peeled shrimp with the same seasonings used for the salmon.

   Time: PT5M

5. Cook Shrimp

   Heat 1.5 Tbsp olive oil and 1 Tbsp butter in the saucepan over medium‑high heat. Add shrimp, cooking 3 minutes on one side then flip and cook another 3 minutes until pink but still tender.

   Time: PT6M

   Temperature: medium‑high

6. Flake Salmon

   Remove the baked salmon from the oven and use a fork to break it into bite‑size flakes, leaving some larger pieces for texture.

   Time: PT3M

7. Chop Shrimp

   Transfer the cooked shrimp to a cutting board and chop into bite‑size pieces (optional).

   Time: PT5M

8. Prep Aromatics

   Dice the half onion and mince the 6‑7 garlic cloves.

   Time: PT5M

9. Sauté Onion & Garlic

   In the same saucepan, melt 2 Tbsp butter, add the diced onion and minced garlic, and sauté for about 5 minutes until translucent and fragrant.

   Time: PT5M

10. Add Cream and Milk

    Stir in 1.5 cups heavy whipping cream and 1.5 cups whole milk, mixing until combined.

    Time: PT2M

11. Bring to Light Boil and Melt Parmesan

    Increase heat to medium‑high and bring the mixture to a gentle boil. Add half of the shaved Parmesan, stir until melted, then add the remaining Parmesan and continue stirring until smooth.

    Time: PT5M

12. Add Spinach and Parsley

    Stir in two generous handfuls of baby spinach; cook until wilted. Add the chopped parsley and mix briefly.

    Time: PT2M

13. Finish Sauce

    Remove the saucepan from heat to stop further reduction.

    Time: PT1M

14. Whip Ricotta

    In a mixing bowl, combine ricotta cheese, the beaten egg, Italian seasoning, onion powder, garlic powder, salt, and pepper. Whisk until the egg is fully incorporated and the mixture is smooth.

    Time: PT3M

15. Assemble Lasagna – First Layer

    Spread a thin layer of Alfredo sauce on the bottom of the roasting pan. Lay 3 lasagna noodles, top with a thin coat of sauce, dollops of ricotta, flaked salmon, chopped shrimp, and a sprinkle of mozzarella. Repeat layers, ending with a final layer of noodles, sauce, and a generous topping of mozzarella.

    Time: PT15M

16. Cover and Bake (First Half)

    Cover the pan tightly with aluminum foil and bake at 350°F for 60 minutes.

    Time: PT60M

    Temperature: 350°F

17. Uncover and Bake (Second Half)

    Remove the foil and continue baking for an additional 30 minutes, or until the top is bubbly and golden.

    Time: PT30M

    Temperature: 350°F

18. Rest

    Allow the lasagna to sit for 10 minutes before cutting. This lets the layers set and makes serving easier.

    Time: PT10M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Skinless Salmon Fillet: Cod fillet, Trout fillet
• Instead of Shrimp: Scallops, Crab meat
• Instead of Olive Oil: Vegetable oil
• Instead of Unsalted Butter: Margarine
• Instead of White Onion: Yellow onion
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Heavy Whipping Cream: Half‑and‑half
• Instead of Whole Milk: 2% milk
• Instead of Parmesan Cheese: Grated Parmesan
• Instead of Mozzarella Cheese: Provolone
• Instead of Ricotta Cheese: Cottage cheese
• Instead of Fresh Spinach: Kale (stems removed)
• Instead of Fresh Parsley: Dried parsley (1 tsp)
• Instead of Egg: Flaxseed egg (1 tbsp flaxseed meal + 3 tbsp water)
• Instead of Italian Seasoning: Dried basil + oregano (½ tsp each)
• Instead of Sloppy Mama Seasoning: Cajun seasoning
• Instead of Onion Powder: Dried onion flakes
• Instead of Garlic Powder: Fresh garlic (1 clove)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Oven‑Ready Lasagna Noodles: Regular lasagna noodles (boil first)

Equipment Needed

• Oven
• Roasting Pan
• Saucepan
• Mixing Bowls
• Fork
• Knife
• Cutting Board
• Rubber Spatula
• Aluminum Foil
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Bake salmon until fully cooked (internal 145°F).
• Do not overcook shrimp; they should be just pink.
• Melt Parmesan into the sauce slowly to avoid graininess.
• Cover lasagna with foil for the first hour to steam the noodles.
• Let the finished lasagna rest before slicing.

Chef Tips from the Video

• Use a mix of flaky salmon pieces and larger chunks for texture contrast.
• Add a pinch of nutmeg to the Alfredo sauce for a subtle warmth.
• For extra color, sprinkle a little extra Parmesan on the final layer before baking.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover tightly and store for up to 4 days.

Freezer: Wrap the unbaked assembled lasagna in plastic wrap and foil; freeze up to 2 months. Bake from frozen, adding 15‑20 minutes to baking time.

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

Make-Ahead Tips

• The Alfredo sauce can be made a day ahead and refrigerated; reheat gently before assembling.
• Assemble the lasagna, cover tightly, and refrigerate up to 24 hours before baking.
• Freeze the unbaked lasagna for later meals; bake from frozen, adding extra baking time.

Frequently Asked Questions