“I've searched high and low for a rich creamy seafood lasagna with no cottage cheese. This is it. I love this recipe. It's a little time consuming, but oh so worth it.”
1hr 10mins
1 pan

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. In a saucepan, melt 1 tablespoon of the butter, sauté the garlic until transparent - do not brown or burn.
  3. Add the shrimp, and toss over high heat for 1-2 minutes.
  4. Add green onions and parsley, stir and continue cooking till shrimp lose their transparency.
  5. Remove from heat and set aside.
  6. Melt 2 tablespoons butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown about 2 minutes.
  7. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil.
  8. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more.
  9. When sauce is ready, stir in the wine, blend thoroughly and remove the sauce from the heat.
  10. Spread about a third of the sauce over the bottom of an 8 x 10 or round pie pan.
  11. Sprinkle 1/2 the cheese mixture Fontina/mozzarella over the sauce.
  12. Scatter about half the shellfish evenly over the cheese.
  13. Cover with half the lasagna sheets. Repeat the layers finishing with the last sheets of lasagna.
  14. Cover with the remaining sauce and Parmesan.
  15. The layers, from the bottom:Sauce,Cheese,Seafood,Lasagna,Sauce,Cheese,Seafood,Lasagna,Sauce,Parmesan.
  16. BAKE for 30-40 minutes or until the topping is golden brown (keep and eye on it, you don't want the top to burn).
  17. Let stand for about 10 minutes before serving.

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