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Seafood Lasagna

Seafood Lasagna

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Course: Main Course
Kitchen: Italian
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 6

Ingredients
 

  • For the Seafood Filling:
  • 1 lb mixed seafood such as shrimp, scallops, and crab meat
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 teaspoon lemon juice
  • Salt and black pepper to taste
  • 1/4 teaspoon red pepper flakes optional
  • For the Ricotta Mixture:
  • 15 oz ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1 tablespoon fresh parsley chopped
  • Salt and black pepper to taste
  • For the Sauce:
  • 2 cups marinara sauce store-bought or homemade
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For Assembly:
  • 9-12 lasagna noodles no-boil or regular
  • 1 cup shredded mozzarella cheese for topping
  • Fresh basil chopped (for garnish, optional)

Instructions

  • Prepare the Seafood Filling:
  • Sauté Seafood: In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute. Then add the mixed seafood, lemon juice, salt, black pepper, and red pepper flakes (if using). Cook until the seafood is cooked through, about 5-7 minutes. Remove from heat and set aside.
  • Prepare the Ricotta Mixture:
  • Mix Ricotta: In a bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, egg, chopped parsley, salt, and black pepper. Mix until smooth.
  • Prepare the Sauce:
  • Combine Sauce Ingredients: In a separate bowl, mix the marinara sauce with dried oregano, salt, and black pepper.
  • Assemble the Lasagna:
  • Preheat Oven: Preheat your oven to 375°F (190°C).
  • Layer the Ingredients: In a greased 9x13-inch baking dish, spread a thin layer of marinara sauce on the bottom. Place a layer of lasagna noodles over the sauce.
  • Add Filling: Spread half of the ricotta mixture over the noodles, followed by half of the seafood filling. Add another layer of marinara sauce on top.
  • Repeat Layers: Add another layer of noodles, then the remaining ricotta mixture, the remaining seafood filling, and another layer of marinara sauce.
  • Final Layer: Top with a final layer of noodles, the remaining marinara sauce, and sprinkle the top with the remaining shredded mozzarella cheese.
  • Bake the Lasagna:
  • Cover and Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
  • Cool and Serve: Let the lasagna cool for about 10 minutes before slicing. Garnish with fresh basil if desired.