Cajun Seafood Lasagna
User Reviews
5
2 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
45 mins
-
Total Time
1 hr 30 mins
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Servings
10
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Calories
523 kcal
-
Course
Others
Cajun Seafood Lasagna
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Whether you're entertaining or relaxing, this recipe hits the spot.
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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 mozzarella cheese shredded
- 2 cups pepper jack cheese shredded
- 1 cup Parmesan Cheese grated
- 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 diced tomatoes 14.5 oz can, drained
- 1 tbsp Cajun seasoning
- 1/2 tsp thyme dried
- 1/2 tsp basil dried
- salt to taste
- black pepper to taste
- 1/4 cup parsley for garnish, chopped, fresh
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 Information
Show Details
Calories
523kcal
(26%)
Carbohydrates
39g
(13%)
Protein
41g
(82%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.003g
(0%)
Cholesterol
164mg
(55%)
Sodium
1126mg
(47%)
Potassium
669mg
(14%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1633IU
(33%)
Vitamin C
35mg
(39%)
Calcium
506mg
(51%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Calories | 523kcal | 26% |
| Carbohydrates | 39g | 13% |
| Protein | 41g | 82% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 164mg | 55% |
| Sodium | 1126mg | 47% |
| Potassium | 669mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1633IU | 33% |
| Vitamin C | 35mg | 39% |
| Calcium | 506mg | 51% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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