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“Creamy bechamel sauce and succulent shrimp, oysters and crab combine in a lasagna that's fit for company fare! Originally from a 1982 Houston Home and Garden featuring an all-seafood Italian feast for Christmas Eve.”
1hr 5mins

Ingredients Nutrition


  1. Cook lasagna according to package directions; drain and place in ice water, set aside.
  2. Mix ricotta cheese, parsley, salt, pepper, Tabasco and eggs; set aside.
  3. In a medium saucepan, make a light-colored roux with the flour and butter.
  4. Add hot milk and half and half.
  5. Cook over low heat for 5 minutes, stirring constantly.
  6. Grease a 9x13-inch casserole dish.
  7. Pat lasagna noodles with paper towels to remove excess moisture.
  8. Cover the bottom of the casserole dish with a layer of the lasagna noodles, overlapping noodles and spread with 1/3 of ricotta mixture.
  9. Add 1/3 of the grated Parmesan and mozzarella.
  10. Sprinkle 1/3 of shrimp, oysters and crab on top of that.
  11. Cover with 1/3 of white sauce.
  12. Repeat process, ending with a layer of noodles, sauce, seafood and cheeses.
  13. Cover with foil and bake at 350° for 40 minutes, or until bubbly hot.
  14. Remove foil for the last 10 minutes to lightly brown the top layer of cheese.

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