Seafood Lasagna
A rich and creamy seafood lasagna featuring salmon, shrimp, and crab meat, layered with a cheesy cream sauce and lasagna noodles.
Ingredients
- Red Bell Pepper
- Yellow Bell Pepper
- White Onion
- Baby Spinach
- Salmon Fillets
- Olive Oil
- Smoked Paprika
- All-Purpose Greek Seasoning
- Buttery Steakhouse Seasoning
- Red Pepper
- Prime Steak Seasoning
- Shrimp
- Cream Cheese
- Jumbo Lump Crab Meat
- Heavy Cream
- Shredded Parmesan Cheese
- Shredded Colby Jack Cheese
- Shredded Mozzarella Cheese
- Lasagna Noodles
Method
- 1
Finely dice the red bell pepper, yellow bell pepper, and white onion. Roughly chop the baby spinach. Set aside.
- 2
Place the salmon fillets on a cutting board and drizzle with olive oil. Season generously with smoked paprika, Greek seasoning, buttery steakhouse seasoning, crushed red pepper, and prime steak seasoning. Rub the seasonings into the salmon. In a separate bowl, season the shrimp with the same mixture of spices and toss to coat.
- 3
Pan-sear the salmon fillets in a hot, oiled pan for about 5 minutes per side until cooked through and crispy. Remove from the pan and set aside.
- 4
In the same pan, sauté the seasoned shrimp until cooked through. Remove from the pan.
- 5
Once the salmon has cooled slightly, flake it apart into small pieces in a large mixing bowl.
- 6
Chop the cooked shrimp and add it to the bowl with the flaked salmon.
- 7
Add the jumbo lump crab meat and the softened cream cheese to the bowl. Mix everything together until well combined.
- 8
In a large pot or Dutch oven, sauté the diced bell peppers and onions until softened.
- 9
Add the chopped spinach and cook until wilted.
- 10
Pour in the heavy cream and stir to combine. Season the sauce with the same spice blend used for the seafood.
- 11
Bring the sauce to a simmer. Stir in the shredded Parmesan, Colby Jack, and mozzarella cheeses. Continue stirring until the cheese is melted and the sauce has thickened.
- 12
Spread a thin layer of the cream sauce on the bottom of a large baking pan.
- 13
Arrange a single layer of cooked lasagna noodles over the sauce.
- 14
Spread a generous layer of the seafood and cream cheese mixture over the noodles.
- 15
Sprinkle a layer of shredded cheese over the seafood mix.
- 16
Add another layer of cream sauce on top of the cheese.
- 17
Repeat the layers (noodles, seafood mix, cheese, sauce) until the pan is full, finishing with a final layer of sauce topped with a generous amount of shredded cheese.
- 18
Cover the pan tightly with aluminum foil.
- 19
Bake in a preheated oven at 400°F (200°C) for 25 minutes.
- 20
Remove the foil and bake for another 10 minutes.
- 21
For a crispier, golden-brown top, switch the oven to broil for the last 1-2 minutes, watching carefully to prevent burning.
- 22
Let the lasagna rest for a few minutes before slicing and serving.
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