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Quick Summary
In This Recipe
Layers of shrimp, crawfish and lump crab meet a creamy Cajun Parmesan sauce in this seafood lasagna. It’s a special-occasion dish with the flavors of the Cajun trinity and plenty of melted mozzarella. Ingredients for...
Category: Holiday, Pasta & Italian, Recipes | By: Matt Price, Mr. Make It Happen
Layers of shrimp, crawfish and lump crab meet a creamy Cajun Parmesan sauce in this seafood lasagna. It’s a special-occasion dish with the flavors of the Cajun trinity and plenty of melted mozzarella.
Ingredients for Cajun Seafood Lasagna
- 1 pound shrimp, peeled and deveined
- 1 pound crawfish tails, thawed
- ½ pound lump crab meat
- 1½ pounds lasagna sheets, preferably fresh
- 2 cups shredded mozzarella
- 1 cup grated Parmesan
- 1 stick butter
- ½ cup all-purpose flour
- 1 cup seafood stock
- 3 cups whole milk
- 1 cup heavy cream
- 2–3 tablespoons minced garlic
- Onion, red and green bell peppers, and celery, diced
- Seafood seasoning, Cajun seasoning, all-purpose seasoning, chicken bouillon, smoked paprika, dried oregano or thyme, lemon juice and salt, to taste
How to Make Cajun Seafood Lasagna
Blanch the shrimp in salted boiling water for about 90 seconds to 3 minutes, depending on size. Transfer to an ice bath, drain and cut into bite-size pieces. Mix with the crawfish and crab and season to taste.
Melt the butter and cook the diced onion, peppers and celery for 3–5 minutes, adding garlic halfway through. Stir in the flour and cook until the raw flour is incorporated. Gradually whisk in seafood stock, milk and cream. Season, simmer until thickened, and add Parmesan. Finish with lemon juice and taste before adding more salt.
Spread a little sauce in the bottoms of two deep baking pans. Layer lasagna sheets, sauce, mozzarella and the seafood mixture, repeating and alternating the direction of the pasta sheets. Finish with sauce and cheese. Bake at 375°F for 30–35 minutes, adding up to 10 minutes if needed. Cover with foil if the top browns too quickly. Let rest before slicing and serve with extra sauce if desired.
Tips for the Best Seafood Lasagna
Fresh pasta makes tender layers, but dried lasagna noodles work too; prepare them according to the package directions. Taste the sauce after adding Parmesan, since the cheese and seasonings add salt. Lobster or bay scallops can stand in for crawfish.
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Cajun Seafood Lasagna
Ingredients
- 1 lb shrimp peeled and deveined
- 1 lb crawfish tails thawed
- ½ lb lump crab meat
- 1 ½ lb lasagna sheets
- 2 cups shredded mozzarella
- 1 cup grated Parmesan divided
- ½ cup unsalted butter
- 1 onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 2 to 3 tablespoon minced garlic
- ½ cup all-purpose flour
- 1 cup seafood stock
- 3 cups whole milk
- 1 cup heavy cream
- Cajun seasoning to taste
- Seafood seasoning to taste
- All-purpose seasoning to taste
- Chicken bouillon powder to taste
- Smoked paprika to taste
- Dried oregano or thyme to taste
- Lemon juice to taste
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F. Prepare the lasagna sheets according to the package directions if required.
- Blanch the shrimp for about 90 seconds to 3 minutes, then transfer to ice water. Drain and chop. Mix with the crawfish and crab; season with seafood seasoning.
- Melt the butter in a large pan. Sauté the onion, bell peppers and celery until softened, then add the garlic.
- Stir in the flour and cook briefly. Gradually whisk in the seafood stock, milk and heavy cream. Simmer until the sauce thickens, stirring frequently.
- Stir some of the Parmesan into the sauce. Season to taste with Cajun seasoning, all-purpose seasoning, bouillon, smoked paprika, herbs, lemon juice, salt and pepper.
- Spread sauce in the bottom of the baking pans. Layer lasagna sheets, seafood, sauce, mozzarella and Parmesan, repeating until used. Finish with sauce and cheese.
- Bake for 30–35 minutes, or up to 45 minutes, until hot and bubbling and the seafood is cooked through. Let rest before slicing and garnish with parsley.
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