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Cajun Seafood Lasagna

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 30 mins
Servings: 10
Calories: 523 kcal
Course: Others

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. In a separate bowl, combine shrimp, crabmeat, and scallops. Add half of the sauce to the seafood mixture, reserving the other half.
  6. 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.
  7. 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?).
  8. 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

Calories 523kcal (26%) Carbohydrates 39g (13%) Protein 41g (82%) Fat 23g (35%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.003g Cholesterol 164mg (55%) Sodium 1126mg (47%) Potassium 669mg (19%) 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

% 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.