Seafood Lasagna

Shrimp Scallop and Artichoke Lasagna in oval white baking dish.

4.50 from 10 votes

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 Time15

Cook Time45

Total Time1

Course: Pizza and Pasta

Cuisine: Italian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

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

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