Best 5 Shrimp Scallop And Cod Lasagne Recipes

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Indulge in a culinary masterpiece that combines the delicate flavors of shrimp, scallops, and cod, harmoniously layered between velvety sheets of pasta and a rich, flavorful sauce. This delectable seafood lasagna is a symphony of textures and tastes, sure to tantalize your palate and leave you craving for more. With three unique recipes to choose from, you can customize your lasagna experience to suit your preferences, whether you prefer a classic white sauce, a tangy tomato sauce, or a creamy béchamel sauce. Each recipe provides step-by-step instructions, ensuring that even novice cooks can create this impressive dish with ease. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will transport your taste buds to a seafood lover's paradise.

Let's cook with our recipes!

SEAFOOD LASAGNA



Seafood Lasagna image

This rich satisfying dish, adapted from a recipe given to me by a friend, is my husband's favorite. I usually serve it on his birthday. It's loaded with scallops, shrimp and crab in a creamy sauce. I consider this the "crown jewel" in my repertoire of recipes. -Elena Hansen, Ruidoso, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 15

1 green onion, finely chopped
2 tablespoons canola oil
2 tablespoons plus 1/2 cup butter, divided
1/2 cup chicken broth
1 bottle (8 ounces) clam juice
1 pound bay scallops
1 pound uncooked small shrimp, peeled and deveined
1 package (8 ounces) imitation crabmeat, chopped
1/4 teaspoon white pepper, divided
1/2 cup all-purpose flour
1-1/2 cups 2% milk
1/2 teaspoon salt
1 cup heavy whipping cream
1/2 cup shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained

Steps:

  • In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside., In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture., Preheat oven to 350°. Spread 1/2 cup white sauce in a greased 13x9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese. , Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 386 calories, Fat 22g fat (12g saturated fat), Cholesterol 111mg cholesterol, Sodium 633mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

WHITE SEAFOOD LASAGNA



White Seafood Lasagna image

We make lasagna with shrimp and scallops as part of the traditional Italian Feast of the Seven Fishes. Every bite delivers a tasty "jewel" from the sea. -Joe Colamonico, North Charleston, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 28

9 uncooked lasagna noodles
1 tablespoon butter
1 pound uncooked shrimp (31 to 40 per pound), peeled and deveined
1 pound bay scallops
5 garlic cloves, minced
1/4 cup white wine
1 tablespoon lemon juice
1 pound fresh crabmeat
CHEESE SAUCE:
1/4 cup butter, cubed
1/4 cup all-purpose flour
3 cups 2% milk
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Dash ground nutmeg
RICOTTA MIXTURE:
1 carton (15 ounces) part-skim ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs
1 large egg, lightly beaten
TOPPING:
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
Minced fresh parsley

Steps:

  • Preheat oven to 350°. Cook lasagna noodles according to package directions; drain., Meanwhile, in a large skillet, heat butter over medium heat. Add shrimp and scallops in batches; cook 2-4 minutes or until shrimp turn pink and scallops are firm and opaque. Remove from pan., Add garlic to same pan; cook 1 minute. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Add crab; heat through. Stir in shrimp and scallops., For cheese sauce, melt butter over medium heat in a large saucepan. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in remaining cheese sauce ingredients. In a large bowl, combine ricotta mixture ingredients; stir in 1 cup cheese sauce., Spread 1/2 cup cheese sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of the ricotta mixture, half of the seafood mixture and 2/3 cup cheese sauce. Repeat layers. Top with remaining noodles and cheese sauce. Sprinkle top with 1 cup mozzarella cheese and 1/4 cup Parmesan cheese., Bake, uncovered, 40-50 minutes or until casserole is bubbly and top is golden brown. Let stand 10 minutes before serving. Sprinkle with parsley.

Nutrition Facts : Calories 448 calories, Fat 19g fat (11g saturated fat), Cholesterol 158mg cholesterol, Sodium 957mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.

SHRIMP AND SCALLOP LASAGNA



Shrimp and Scallop Lasagna image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

12 lasagna noodles
3 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 1/2 cups half-and-half
1 cup grated Romano
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops, cut in half or quartered if very large
3/4 pound medium shrimp, peeled and deveined
1/2 cup grated Parmesan

Steps:

  • Preheat the oven to 375 degrees F. Spray a 13 by 10-inch aluminum foil pan with vegetable oil cooking spray.
  • In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.
  • Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes. Add the garlic and cook about 1 minute more. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink. Turn off the heat.
  • Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood. Cover with the last 4 noodles and the remaining sauce. (For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.) Tuck in any edges of the noodles so they're all coated with sauce. Top with the Parmesan.
  • Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.

SHRIMP AND SCALLOP LASAGNA



Shrimp and Scallop Lasagna image

Make and share this Shrimp and Scallop Lasagna recipe from Food.com.

Provided by KathyP53

Categories     European

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 12

12 lasagna noodles (I used the kind you don't have to boil)
3 tablespoons unsalted butter
1 small onion, finely chopped
2 garlic cloves, minced
3 tablespoons all-purpose flour
2 1/2 cups half-and-half
1 cup grated romano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 lb sea scallops
3/4 lb medium shrimp, peeled and deveined
1/2 cup grated parmesan cheese

Steps:

  • Preheat oven to 375°F; spray 13X9" pan with vegetable oil cooking spray.
  • Melt butter in a large, heavy skillet and cook onion over how heat until very soft, about 5 minutes. Add the garlic and cook about 1 minutes longer. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the Romano cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3-4 minutes, then add the shrimp and cook for 1-2 minutes or just until the shrimp turn pink. Turn off the heat.
  • Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with lasagna noodles, placing them side by side. Spoon 1/3 of sauce over the noodles, distributing half of the seafood evenly. Layer with more lasagna noodles, 1/3 of sauce, and remaining seafood. Cover with remaining noodles and the remaining sauce. Don't spoon any seafood on top of the noodles, just use sauce. Tuck in any edges of the noodles so they are all coated with sauce. Top with Parmesan.
  • Bake for 25 minutes, uncovered, or until bubbly and browned. Allow to sit for 10 minutes before serving.

Nutrition Facts : Calories 406.2, Fat 18.9, SaturatedFat 11.3, Cholesterol 120, Sodium 811.3, Carbohydrate 34.4, Fiber 1.4, Sugar 1.6, Protein 23.9

SHRIMP AND SCALLOP LASAGNA



Shrimp and Scallop Lasagna image

This recipe is courtesy Martha Nesbit as adapted by Paula Deen on her Houswarming episode on FoodNetwork TV. I have taken the liberty to add a few optional elements, I hope I do the recipe justice.

Provided by Manami

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 16

12 lasagna noodles
3 tablespoons unsalted butter
1 small onion, finely chopped
2 garlic cloves, minced
3 tablespoons all-purpose flour
2 1/2 cups half-and-half
1 cup freshly grated romano cheese
1/2 teaspoon salt
1/4 teaspoon pepper or 1/8 teaspoon white pepper
3 tablespoons diced roasted red peppers, drained (optional)
1/2 cup small frozen green pea, thawed (optional)
3/4 lb sea scallops, halved or quartered
3/4 lb medium shrimp, peeled and deveined
1/2 cup freshly grated parmesan cheese
vegetable oil cooking spray
paprika, garnish (optional)

Steps:

  • Preheat oven to 375°F.
  • Spray a 13x10" baking dish or aluminum foil pan with vegetable cooking spray.
  • In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes.
  • Drain and set aside.
  • Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes.
  • Add the garlic and cook about 1 minute more.
  • Over medium-low heat, stir in the flour witha whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more.
  • When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well.
  • Add the roasted red peppers and thawed peas, stir again.
  • Add the salt and pepper and stir again.
  • Add the scallops and cook for about 3-4 minutes.
  • Add the shrimp and cook 1-2 minutes longer or until the shrimp turn pink.
  • Turn off the heat.
  • Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan.
  • Cover the bottom with 4 noodles, placing them side by side.
  • Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly.
  • Layer 4 more noodles, 1/3 of the sauce and remaining seafood.
  • Cover with the last 4 noodles and the remaining sauce.
  • For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.
  • Tuck in any edges of the noodles so they're all coated with the sauce.
  • Top with Parmesan.
  • Bake for 20-25 minutes, uncovered, until bubbly.
  • Sprinkle with paprika, if desired.
  • Allow to sit for 10 minutes before slicing.

Nutrition Facts : Calories 406.2, Fat 18.9, SaturatedFat 11.3, Cholesterol 120, Sodium 811.3, Carbohydrate 34.4, Fiber 1.4, Sugar 1.6, Protein 23.9

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
  • Use Fresh Seafood: Fresh seafood is always best, so try to buy it from a reputable fishmonger or seafood counter. If you can't find fresh seafood, frozen seafood is a good option, but make sure it's thawed completely before using.
  • Cook the Seafood Properly: Seafood cooks quickly, so it's important to not overcook it. Shrimp, scallops, and cod should all be cooked until they are opaque and firm, but not rubbery.
  • Use a Good Quality Béchamel Sauce: The béchamel sauce is the backbone of this lasagna, so make sure you use a good quality recipe. A good béchamel sauce should be smooth, creamy, and flavorful.
  • Layer the Lasagna Correctly: When layering the lasagna, start with a layer of béchamel sauce, then add a layer of noodles, followed by a layer of seafood, and then another layer of béchamel sauce. Repeat this process until you have used up all of the ingredients.
  • Bake the Lasagna Until Golden Brown: The lasagna is done baking when it is golden brown and bubbly. This usually takes about 30 minutes.

Conclusion:

This shrimp, scallop, and cod lasagna is a delicious and elegant dish that is perfect for a special occasion. The combination of seafood and béchamel sauce is simply divine, and the lasagna is sure to be a hit with everyone who tries it. So next time you're looking for a special dish to make, give this shrimp, scallop, and cod lasagna a try. You won't be disappointed!

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