by Dana Benner
Robin’s Seafood Lasagna makes a delicious entree.
8
SERVINGS
Make a seafood lasagna recipe to use up your catch in a delicious seafood and pasta dish.
Ingredients
- 16-ounce box lasagna noodles
- 6 tablespoons butter
- 6 tablespoons flour
- 1 teaspoon pepper
- 3-1/2 cups milk
- 1/2 cup sherry
- 10-3/4-ounce cream of shrimp soup
- 2 tablespoons tarragon
- 1/4 cup olive oil
- Large onion, diced
- 6 cloves garlic, minced
- 1 pound uncooked shrimp, cut into bite-sized pieces
- 1 pound uncooked scallops
- 3/4 pound of crab meat, cut into bite-sized pieces
- 10-ounce package frozen spinach, thawed and drained
- Two 8-ounce packages shredded mozzarella cheese
- 3/4 cup Parmesan cheese
Directions
- Cook lasagna noodles according to package instructions.
- In a medium saucepan, melt butter. Whisk flour and pepper into melted butter. Add milk, stirring constantly until mixture thickens. Add sherry, cream of shrimp soup, and tarragon, and cook for about 5 minutes. Remove from heat.
- In a large skillet, add olive oil and onions, cooking onions until tender. Add garlic, shrimp, scallops, and crab meat. Cook for about 3 minutes.
- In a casserole dish, lightly cover the bottom with sauce. Cover with a layer of noodles. Over the noodles, add 1/3 of the seafood mixture, 1/3 of the spinach, and 1/3 of the cheese. Repeat this for 2 more layers. Add 1 more layer of noodles and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheese on top.
- Cover with aluminum foil and bake at 350 F for 40 minutes. Remove foil and bake for another 5 minutes or until cheese is melted. Remove from oven and let stand for 10 minutes before cutting.
Read What is Inshore Fishing? for more information on fishing.
Originally published in the May/June 2025 issue of Grit magazine and regularly vetted for accuracy.
