Creamy Seafood Lasagna

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“Uses no-boil lasagna noodles. Sometimes I use 10 oz chopped broccoli in place of the spinach. Great either way!”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 350. Have a rectangular lasagna pan handy.
  2. In a saucepan, melt butter and add garlic.
  3. Stir in flour and cook until smooth.
  4. Gradually whisk in the milk until smooth.
  5. Stir in the parmesan cheese and ONLY 1 CUP of the mozzarella. Add dill. Stir until melted, smooth and thickened. SET ASIDE 1 CUP OF THIS SAUCE TO POUR OVER TOP OF FINISHED LASAGNA.
  6. In a small bowl, beat together ricotta, egg, salt, scallion and spinach (or broccoli).
  7. In a separate small bowl, toss together the shrimp and scallops.
  8. Spread a thin layer of the cheese sauce on the bottom of the lasagna pan.
  9. Place 3 lasagna noodles across the bottom.
  10. Spread 1/3 of the ricotta/spinach mixture over noodles.
  11. Sprinkle 1/3 of the shrimp/scallop combo over top.
  12. Spread 1/3 cheese sauce over that.
  13. Repeat these layers two more times.
  14. End with the last 3 lasagna noodles.
  15. Evenly top with the reserved 1 cup of cheese sauce and the remaining 1 cup of mozzarella cheese.
  16. Sprinkle chopped dark green parts of scallions over top; if desired.
  17. Cover with non-stick foil and bake for 45 minutes.
  18. Uncover and bake for an additional 15 to 20 minutes.
  19. Remove from oven and let rest for at least 20 minutes before cutting to serve.

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