2-2 1/2 pounds of seafood (lump crab meat, medium or large shrimps and baby scallops
1 box lasagna noodles (cooked)
3 cups heavy whipping cream
1 cup chicken stock
1 (16 ounce) container ricotta cheese
2 cups of mozzarella cheese (shredded)
1 cup parmesan cheese (shredded)
2 bunches of fresh spinach cooked or 2 packs of frozen spinach (thawed and drained)
1 egg
1 small onion, chopped
1/4 cup parsley, chopped
2 teaspoon fresh garlic, chopped
1 tbsp lemon juice
4 tbsp butter
4 tbsp flour
1 tbsp of Dash of Dacy Adobo Mojo
1 tbsp Dash Zesty Lemon Pepper
2 tbsp of Dash of Dacy Garlicky Onion Herb
2 tsp Dash of Dacy Salt & Pepper Blend Pepper
Olive Oil
In a large pot, boil water for your lasagna noodles. Once it starts to boil, season with about a tablespoon olive oil. Add the noodles
and follow the boiling instructions on the box.
Mix the noodles so that they won’t stick together. Drain the noddles and rinse with cold water to stop the cooking process. Separate the noodles and set aside.
On medium heat, add 1/2 of the butter to the pan.
Next, add the seafood mix to the pan and sauté for 3-5 mins. Remove the seafood mix from pan and set the seafood aside.
Add the remainder of the butter to the pan. Once the butter melts, add onion and garlic. Sauté for about 1 minute or until fragrant. Remove from pan and set aside.
Deglaze the pan, by adding 3/4 cup of chicken broth and lemon juice. Let it simmer.
Add the seafood back to the pan. Season with Dash of Dacy Adobo Mojo, Zesty Lemon Pepper and Garlicky Onion Herb and toss to coat. Remove from pan.
Add the remainder of your chicken broth to the pan.
On medium heat, add the flour and stir while cooking for a few minutes.
Slowly whisk in the heavy whipping cream and simmer until it thickens. Once the white sauce fully coats the back of a spoon evenly, that when you know it’s ready.
Remove from the heat and mix in the sautéed garlic and onion, 1/2 of the parmesan cheese, Dash of Dacy Salt & Pepper Blend and parsley. Set white sauce aside.
In a separate bowl, mix the ricotta, spinach, and egg together. Add Dash of Dacy Salt & Pepper Blend. Set aside. (NOTE: At this point, you should have the cooked lasagna noodles, the seafood mixture, the white sauce mixture, and the Ricotta Cheese spinach mixture in separate bowls.)
Preheat oven to 350 degrees.
Pour 1/4 cup of the white sauce over the bottom of a rectangular baking dish.
Add a layer of noodles.
Add a layer of Ricotta & spinach mixture. Smooth out evenly over the noodles.
Add a layer of seafood.
Add a layer of mozzarella cheese.
Add a layer of white sauce. (NOTE: Repeat steps until complete. The lasagna should have 3-4 layers).
On the final layer of noodles, top the layer with the remainder of parmesan and mozzarella cheese. Garnish with chopped parsley.
Bake until bubbling on the sides and golden brown on top for about 45-60 minutes.
Remove from oven & let your seafood lasagna rest for about 30 minutes. This helps your seafood lasagna to stay together.
Enjoy a big ol piece!!
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