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Seafood Lasagna

4.50 from 10 votes

Total Time: 1 hr

By Carol

Updated Mar 15, 2022, Published Jan 15, 2020

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This Seafood Lasagna with shrimp, scallops, and artichokes is perfect for an easy, elegant romantic date night dinner at home or a small, intimate dinner party. This flavorful dish combines tender seafood, savory artichokes, and a creamy tomato sauce, creating a delightful balance of comfort and sophistication. Best of all, it can be made a day ahead!

How to make Seafood Lasagna:

• Heat olive oil in a large nonstick skillet or saute pan. Season shrimp and scallops with salt and black pepper.
• Sear the scallops for two minutes on each side but not fully cooked through. Transfer to a plate. Then, sear the shrimp until pink. Transfer to the plate with the scallops.
• Cut the shrimp in half widthwise and quarter the sea scallops when cool.

• Refresh the oil and add the onion. Cook on medium heat until softened. Add the garlic and cook briefly until fragrant.
• Stir in the Italian seasoning, basil, and crushed red pepper flakes.
• Add the wine and bring to a boil.
• Pour in one 24-ounce jar of your favorite marinara sauce and 1 cup heavy cream. Stir until combined.
• Add salt and black pepper to taste.
• Spread a little sauce on the bottom of a baking dish large enough to hold approximately four servings.  1 1/2 quart oval or rectangular is good!
• Place 1 1/2 no-boil lasagna noodles over the sauce.  Don’t worry if the noodles are not pretty or perfectly halved!  The sauce will hide any imperfections!

• Then, more sauce and start layering!
• Add the seafood…

• Artichoke hearts….

• Parmesan cheese and parsley….

• Then repeat two more times for three delicious layers!

Seafood Lasagna! Saucy, easy and delicious!  It’s perfect for a special and relaxed date night or intimate dinner party at home!

Seafood lovers! You’ll also love my Crab-Stuffed Founder!

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4.50 from 10 votes

Seafood Lasagna

By Carol | From A Chef’s Kitchen

This Seafood Lasagna with shrimp, scallops, and artichokes is perfect for an easy, elegant romantic date night dinner at home or a small, intimate dinner party. This flavorful dish combines tender seafood, savory artichokes, and a creamy tomato sauce, creating a delightful balance of comfort and sophistication. Best of all, it can be made a day ahead!

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

Servings: 4

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Equipment

• Wusthof Chef Knife
• Cutting Board
• Nonstick Skillet

Ingredients 

1x2x3x

• ▢ Salt and freshly ground black pepper
• ▢ 6 large sea scallops, any side muscle removed
• ▢ 8 ounces large shrimp (21-30 count), preferably wild-caught, peeled and deveined (weight after peeling and deveining)
• ▢ 3 tablespoons olive oil, divided
• ▢ 1/2 medium onion, finely chopped
• ▢ 4 cloves garlic, minced
• ▢ 1/2 teaspoon Italian seasoning
• ▢ 1 teaspoon dried basil
• ▢ Crushed red pepper flakes, to taste and tolerance
• ▢ 1/2 cup dry white wine
• ▢ 1 jar (24-ounce) marinara sauce, good quality, such as Rao's
• ▢ 1 cup heavy cream
• ▢ 6 no-boil lasagna noodles, 3 broken in half lengthwise
• ▢ 1 can (14-ounce) artichoke hearts, drained, patted dry and coarsely chopped
• ▢ 3/4 cup freshly grated Parmesan cheese
• ▢ 1/4 cup chopped fresh parsley

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Instructions 

• Preheat oven to 375 degrees.
• Lightly oil a 1 1/2 quart oval or rectangular baking dish. Set aside.
• Season the sea scallops with salt and black pepper. Heat 2 tablespoons olive oil in a nonstick skillet or saute pan over medium-high heat.
• Place the scallops in the pan and sear for 2 minutes on the first side. Flip the scallops with tongs and sear for 1 minute on the other side. Transfer to a plate.
• Season the shrimp with salt and black pepper. Place the shrimp in the skillet and sear for 1 minute or until the edges turn pink. Flip the shrimp with tongs and sear for 30 seconds on the other side. Transfer to the plate with the scallops.
• When cooled to the touch, cut the scallops into quarters and cut the shrimp in half widthwise.
• Refresh the olive oil with the remaining oil. Add the onion, reduce heat to medium-low, and cook for 5-6 minutes or until softened. Add the garlic and cook briefly, 10 seconds, until fragrant. Stir in the Italian seasoning and dried basil.
• Pour in the wine. Bring to a boil and cook 2-3 minutes.
• Add the marinara sauce and heavy cream. Don't simmer; stir until everything is combined. Adjust seasoning with salt and black pepper to taste.
• Spread approximately 1/2 cup of the sauce on the bottom of the prepared baking dish, then layer as follows:

  –Place 1 1/2 lasagna noodles over the sauce.

  –Cover the noodles with approximately 1/2 cup to 2/3 cup sauce.

  –Top with 1/3 of the shrimp, 1/3 of the scallops, 1/3 of the artichokes, 3 tablespoons Parmesan cheese, and a sprinkling of parsley.

  –Top with 1 1/2 lasagna noodles and repeat the layering process with another third of the ingredients.

  –The final layer should be sauce, the remaining cheese and parsley.
• Cover loosely with aluminum foil and bake 30-40 minutes or until heated through and bubbly.
• Let stand 15 minutes. Cut into pieces as desired.

Notes

MAKE AHEAD:

• Cook shrimp and scallops as directed. Assemble as directed and refrigerate up to 1 day ahead.
• Bake as directed.

Nutrition

Calories: 305kcalCarbohydrates: 23gProtein: 23gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 107mgSodium: 804mgPotassium: 260mgFiber: 1gSugar: 1gVitamin A: 567IUVitamin C: 5mgCalcium: 261mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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