Seafood Lasagna Fusion Delight

This seafood lasagna blends Italian tradition with vibrant Creole flavors for a rich and indulgent meal perfect for special occasions. Loaded with shrimp, crawfish, and crabmeat and layered with creamy cheese and spinach, it is a decadent treat that brings together the best of both culinary worlds.

I first made this during a family gathering, and it quickly became the star of every party. The blend of spices and seafood had everyone asking for seconds and the leftovers barely lasted two days.

Ingredients

• Lasagna sheets: Boiled in water with liquid crab boil for a subtle seafood kick. Use good quality pasta for best texture
• Medium shrimp: Fresh or frozen, peeled and deveined for convenience and purity of flavor
• Crawfish tails: Adds that authentic Creole seafood touch. Ensure they are thawed if frozen
• Lump crabmeat: Delicate and sweet, handle gently to keep the chunks intact
• Creole or Cajun seasoning: Infuses the seafood with a bold and spicy flavor typical of Louisiana cooking
• Olive oil: For sautéing spinach, choose extra virgin for the best aroma
• Fresh spinach: Adds a touch of green to balance the richness
• Salt: Enhances flavors
• Shredded Mozzarella: Fresh mozzarella frozen briefly before shredding shreds cleanly and melts beautifully
• Shredded Fontina cheese: Creamy and mild. Substitute with Muenster or Monterrey Jack if unavailable
• Butter: Forms the base of the sauce and enriches the flavor
• Crushed garlic: Fresh garlic elevates the sauce
• Flour: Helps thicken the sauce
• Half and half: Creates a creamy texture with less heaviness than cream
• Chicken stock: Adds savory depth to the sauce
• Liquid crab boil: A secret ingredient that layers additional seafood flavor and subtle heat
• Cracked black pepper: For seasoning the sauce
• Shredded Parmesan cheese: Adds nuttiness and sharpness in both sauce and filling
• Fresh basil: For a fragrant herbal finish
• Garlic and herb cream cheese: Used in the filling as a rich alternative to ricotta
• Sour cream: Lightens and softens the cream cheese filling

Step-by-Step Instructions

Sauté the Spinach:

Begin by heating olive oil in a pan over medium high heat. Add fresh spinach along with a pinch of salt. Stir occasionally until the spinach is fully wilted. Remove from heat and set aside for layering later.

Prepare the Seafood:

In a bowl, combine shrimp, crawfish tails, and lump crabmeat. Sprinkle evenly with Creole or Cajun seasoning and toss gently so the crab meat stays mostly in chunks. Set aside.

Cook the Lasagna Sheets:

Boil a large pot of water and add liquid crab boil to the water for added seafood flavor. Submerge lasagna sheets and cook until al dente according to package instructions. Drain carefully and set aside.

Make the Alfredo Sauce:

Preheat oven to 375 degrees Fahrenheit. In the pan used for spinach, melt butter over medium heat. Add crushed garlic and sauté for about 30 seconds without letting it brown. Stir in flour and cook for one minute to form a roux. Slowly whisk in chicken stock and half and half, stirring constantly until the sauce thickens. Season with Creole seasoning and cracked black pepper to taste, then stir in liquid crab boil. Finally, add the Parmesan cheese and remove from heat once melted.

Mix the Filling:

In a bowl, combine garlic and herb cream cheese, sour cream, shredded Parmesan, and chopped fresh basil. Blend until smooth and set aside.

Assemble the Lasagna:

Spray a lasagna pan with nonstick cooking spray. Ladle a thin layer of Alfredo sauce onto the bottom. Layer lasagna sheets to cover the sauce. Spread one third of the cream cheese filling over the noodles. Add one third of the seafood mixture combined with the wilted spinach. Sprinkle on one third of the shredded Mozzarella and Fontina cheeses. Pour one third of the Alfredo sauce over the top. Repeat for two more layers forming three layers total.

Bake and Broil:

Place the assembled lasagna uncovered on the center rack of the preheated oven. Bake for 35 to 45 minutes until bubbly and set. For a golden brown top, broil on high for 3 to 5 minutes watching carefully to avoid burning.

Finish and Cool:

Sprinkle fresh basil over the top. Remove from oven and let cool for at least 15 minutes to settle before cutting and serving.

Save

I love the way the seafood seasoning comes through without overwhelming the delicate crabmeat. This dish always brings back joyful memories of family holiday dinners where everyone was eager to gather around the table.

Storage Tips

Cover leftovers tightly with plastic wrap or foil and store in the refrigerator for up to three days. To freeze, portion into airtight containers and freeze for up to three months. Thaw in the refrigerator overnight before reheating gently in the oven to preserve texture.

Ingredient Substitutions

If lump crabmeat is hard to find, substitute with flaked crab or additional shrimp. Fontina cheese can be swapped with Muenster or Monterrey Jack for a similar creamy melt. For a dairy-free option, try coconut milk-based half and half substitutes and omit the cream cheese filling.

Serving Suggestions

Serve with a fresh green salad dressed lightly with lemon vinaigrette to cut through the richness. Garlic bread or crusty Italian bread makes a perfect side to soak up extra sauce. A crisp white wine will also complement the seafood flavors beautifully.

Cultural Context

This recipe marries classic Italian lasagna traditions with bold Louisiana Creole spices, reflecting a fusion of two rich culinary heritages. It showcases how local ingredients like crawfish and crab can transform a classic dish into something fresh and regionally meaningful.

Recipe FAQs

→ What seafood is used in this seafood lasagna?

This dish features shrimp, crawfish tails, and lump crabmeat, all seasoned with Creole spices to enhance their natural flavors.

→ How do you prepare the lasagna noodles for this dish?

Boil the lasagna sheets until just al dente with a splash of liquid crab boil added to the water for a subtle kick of heat and depth in taste.

→ What cheese substitutes are recommended for ricotta?

This version uses a creamy garlic and herb cream cheese mixture instead of ricotta, delivering a smooth, rich texture without the graininess.

→ How is the sauce made for this seafood lasagna?

The sauce is a creamy blend of butter, garlic, flour, half and half, chicken stock, and Parmesan, seasoned with Creole spices and liquid crab boil for a flavorful finish.

→ Any tips for shredding fresh mozzarella cheese?

Chill fresh mozzarella in the freezer for 30 to 60 minutes before shredding; this firms up the cheese making it easier to grate without clumping.

→ How long should I bake and broil the assembled dish?

Bake uncovered at 375°F for 35-45 minutes until bubbly, then broil on high for 3-5 minutes to achieve a golden, browned cheese topping.