There’s no doubt that this recipe is a bit of work, but so is beef lasagna. It makes a huge dish of it, so unless you’re a family of 6 you’re bound to have delicious leftovers! I made my own lasagna noodles with my Kitchenaid pasta attachment, but you can use store-bought noodles for sure. I think the kind that you have to boil first would be best to use (better texture).
Make sure to use raw shrimp that have all their shells removed. I suppose you could use pre-cooked shrimp (and just not cook them), but sautéing the shrimp and scallops together in the garlic and shallots will give it an extra kick of flavour. You could probably add 1/4 cup of white wine to the shrimp and scallop mixture to get some added flavour (I’ll do that next time).
Let me know what you think!
1 hour prep time
45 mins bake time
10 mins rest time
Eat With Me Canada Original Recipe
9 lasagna noodles, pre-cooked (I used homemade pasta – enough for 3 layers)
6 cups fresh spinach (you can use a package of frozen chopped spinach instead if you wish)
1-300 g container of ricotta cheese
1 head of garlic
1 large shallot clove
3 Tbsp Italian seasoning
1/4 cup flour
2 cups milk
680 ml jar passata (strained tomatoes)
1/4 tsp salt
1/8 tsp white pepper
1 tsp crushed chilis
1/2 block cream cheese
1-400 g package frozen scallops (small) – defrosted
1-400 g package frozen shrimp (raw, fully peeled) – defrosted
1-120 g can of crab meat
Mozzarella cheese (shredded)
Fresh parsley (chopped), for serving if you wish
Grated parmesan or grana padano, for serving if you wish
- Preheat the oven to 350 F.
- Saute the spinach and 3 cloves of garlic in olive oil until wilted. Remove from heat, let cool and chop. Add the spinach to the ricotta cheese and mix with 1 Tbsp Italian seasoning. Set aside until ready to prepare the lasagna.
- Make the sauce: Make a rue by melting 2 Tbsp butter in a pot, then remove from heat and sprinkle in 1/4 cup flour. Use a whisk to blend the flour and butter until well mixed. Put back onto low heat and slowly add 2 cups of milk while whisking. Whisk well while adding the milk to get rid of any lumps. Once the mixture is smooth, add the jar of passata and whisk well. Add 2 Tbsp Italian seasoning, 1/4 tsp salt, 1/8 tsp white pepper and 1 tsp crushed chilli peppers and stir. Add 1/2 a block of cream cheese, cut up into small chunks so it will melt easier. Put a lid on the pot and simmer on low, stirring often.
- Saute the seafood: Saute the chopped shallot and garlic in olive oil until fragrant. Add the defrosted & rinsed scallops and shrimp. Stir often and remove from heat once the seafood is just cooked. Do not overcook.
- Prep the lasagna: Spray an 11×13 lasagna pan with Pam. Ladle just enough sauce on the bottom of the dish to coat it. Place 3 lasagna noodles (or enough to cover the whole surface area). Break up noodles and place smaller bits to ensure full coverage. Spread the noodles with 3/4 of the cooked seafood mixture – spread it evenly around. Spread the can of crab over the scallops and shrimp. Ladle some of the sauce over the seafood (it doesn’t have to be evenly spread around). Put down another layer of noodles then spread the ricotta and spinach mixture over it. Place the rest of the seafood mixture on the ricotta and ladle more sauce over the seafood. Make sure you have enough sauce left to cover the top of the lasagna completely. Place the last layer of noodles and spread the remaining sauce evenly over it. Sprinkle with mozzarella cheese.
- Place the dish on a rimmed cookie sheet and bake the lasagna at 350 for 45-50 minutes. Let sit for 10 minutes before serving to allow the juices to settle. Enjoy!
Unless you have aluminum foil lining the bottom of your oven you’ll want to use that baking sheet!
Serve with garlic toast and caesear salad. This is a guest worthy dish!