Shrimp and Scallop Lasagna

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“This recipe is courtesy Martha Nesbit as adapted by Paula Deen on her Houswarming episode on FoodNetwork TV. I have taken the liberty to add a few optional elements, I hope I do the recipe justice.”

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Spray a 13x10" baking dish or aluminum foil pan with vegetable cooking spray.
  3. In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes.
  4. Drain and set aside.
  5. Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes.
  6. Add the garlic and cook about 1 minute more.
  7. Over medium-low heat, stir in the flour witha whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more.
  8. When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well.
  9. Add the roasted red peppers and thawed peas, stir again.
  10. Add the salt and pepper and stir again.
  11. Add the scallops and cook for about 3-4 minutes.
  12. Add the shrimp and cook 1-2 minutes longer or until the shrimp turn pink.
  13. Turn off the heat.
  14. Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan.
  15. Cover the bottom with 4 noodles, placing them side by side.
  16. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly.
  17. Layer 4 more noodles, 1/3 of the sauce and remaining seafood.
  18. Cover with the last 4 noodles and the remaining sauce.
  19. For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.
  20. Tuck in any edges of the noodles so they're all coated with the sauce.
  21. Top with Parmesan.
  22. Bake for 20-25 minutes, uncovered, until bubbly.
  23. Sprinkle with paprika, if desired.
  24. Allow to sit for 10 minutes before slicing.

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