Seafood Lasagna
This Seafood Lasagna recipe mixes shrimp, imitation crab, and cozy layers of noodles with a creamy white sauce. A budget-conscious seafood dish that tastes like a treat!
Servings: 9 servings
Calories: 438kcal
Equipment
- Sauce Pan
- Skillet
- Small Bowl
- 9x13 Baking Dish
- Aluminum foil
Ingredients
Seafood Filling
- 1 Tbsp salted butter $0.12
- 1 medium yellow onion 1½ cup, 180g, diced, $1.06
- 1 rib celery ½ cup, 60g, diced, $0.21
- 2 garlic cloves 1 Tbsp, minced, $0.13
- 12 oz. shrimp chopped, (small size, 60-80 per lb, tail-off, peeled & deveined) $5.00*
- 8 oz. imitation crab chopped, $1.81**
- ¼ cup frozen spinach 35g, thawed and squeezed, $0.12
- 1 tsp lemon juice $0.02
- ¼ tsp Cajun seasoning $0.02
White Sauce
- ¼ cup salted butter 57g, $0.47
- ¼ cup all-purpose flour 30g, $0.04
- 3 cups whole milk 24 fl oz., $0.75
- ½ cup Parmesan cheese 50g, finely grated, $1.16
- ½ tsp Old Bay seasoning $0.03
To Assemble
- 12 lasagna noodles uncooked, $1.23
- 1 cup cottage cheese 8 oz., 225g, $0.98
- 1 Tbsp fresh parsley finely chopped, $0.17
- 2 cups mozzarella cheese 8 oz., 226g, shredded, $1.97
Instructions
- Gather and prep all ingredients and set the oven to 375°F.
- Cook the lasagna noodles in salted water until just tender. Drain and lay flat on parchment paper lightly drizzled with oil to prevent sticking.
- In a large skillet, melt 1 Tbsp butter over medium heat. Sauté onion, celery, and garlic for 5-6 minutes, until softened. Stir in shrimp, imitation crab, spinach, lemon juice, and Cajun seasoning. Cook just until the shrimp turn pink and are cooked through. Remove from heat.
- In a small bowl, stir together cottage cheese and parsley. Set aside.
- In a medium saucepan, melt ¼ cup butter over medium heat. Whisk in flour and cook for 1 minute.
- Slowly pour in the milk, whisking constantly. Bring to a gentle simmer and cook until thickened, about 5-6 minutes.
- Stir in Parmesan and Old Bay seasoning. The sauce should be silky and pourable.***
- Grease a 9x13 baking dish. Spread a thin layer of white sauce on the bottom. Layer 3 noodles slightly overlapping, half of the seafood filling, dollops of cottage cheese mixture, ⅓ of the white sauce, and a sprinkle of mozzarella. Repeat the layers once more. Finish with the last 3 noodles, the remaining sauce, and the rest of the mozzarella.
- Cover tightly with foil and bake for 30 minutes. Uncover and bake for another 15-20 minutes. Broil on high for 3-5 minutes, until the cheese is golden.
- Let the seafood lasagna rest for 10-15 minutes before slicing. Garnish with any leftover fresh parsley and enjoy.
See how we calculate recipe costs here.
Notes
*Fresh or frozen raw shrimp both work in this recipe. Be sure to thaw and drain frozen shrimp first. Either let them defrost in the fridge overnight or run cold water over them until they’re fully thawed, then pat them dry. Don't defrost shrimp at room temperature, in the microwave, or under hot/warm water! I use small (60-80 per lb) tail-off, peeled and deveined shrimp.
**You can swap imitation crab for extra shrimp, scallops, or a mix of your favorite seafood if your budget allows.
***As you assemble the different layers, you may need to add a splash of milk to the white sauce to keep it smooth and pourable.
Nutrition
Serving: 1slice | Calories: 438kcal | Carbohydrates: 43g | Protein: 25g | Fat: 18g | Sodium: 774mg | Fiber: 2g