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Cajun Seafood Lasagna

Print Recipe
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 10
Calories 523

Ingredients

  • 12-15 lasagna noodles cooked al dente
  • 1 lb shrimp peeled, deveined and chopped
  • 1 lb crabmeat picked over for shells
  • 1/2 lb scallops chopped
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded pepper jack cheese
  • 1 cup grated Parmesan cheese
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 3 cloves garlic minced
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half
  • 1/2 cup chicken broth
  • 1 14.5 oz can diced tomatoes, drained
  • 1 tbsp Cajun seasoning
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley for garnish

Instructions

  • Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish. Channel your inner Cajun as you do so, just for fun.
  • Heat a large skillet over medium heat, and melt the butter. Add the onions, bell peppers, and garlic. Sauté until tender, about 5 minutes, or until your kitchen smells like heaven.
  • Stir in the flour until it looks like a delicious roux-y mess. Gradually add half-and-half and chicken broth, whisking continuously to avoid lumps.
  • Add tomatoes, Cajun seasoning, thyme, and basil. Allow the mixture to thicken and bubble gently for 5 minutes. Taste and add salt and pepper as needed.
  • In a separate bowl, combine shrimp, crabmeat, and scallops. Add half of the sauce to the seafood mixture, reserving the other half.
  • Spread a thin layer of the reserved sauce in the prepared baking dish. Place a layer of lasagna noodles, followed by a layer of the seafood mixture, and sprinkle with mozzarella and pepper jack cheese. Repeat until you've used all the ingredients, ending with a layer of noodles.
  • Top the lasagna with the remaining sauce, and generously sprinkle with Parmesan cheese. Cover with aluminum foil, making sure the foil doesn't touch the cheese (we wouldn't want any cheese-napping, now would we?).
  • Bake for 45 minutes, or until bubbly and golden. Let it rest for 15 minutes to avoid a molten cheese disaster. Sprinkle with chopped parsley and serve.

Nutrition

Calories: 523kcal | Carbohydrates: 39g | Protein: 41g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 164mg | Sodium: 1126mg | Potassium: 669mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1633IU | Vitamin C: 35mg | Calcium: 506mg | Iron: 2mg