Seafood Lasagna Fusion Delight

This seafood lasagna is a decadent fusion of Italian and Creole flavors, bringing together shrimp, crawfish tails, and lump crabmeat with fresh spinach and rich cheeses. The noodles are cooked with a splash of liquid crab boil, giving them a subtle seafood essence and gentle heat. A creamy Alfredo inspired sauce infused with garlic, Creole seasoning, and Parmesan melts everything together, while a luscious garlic herb cream cheese filling replaces traditional ricotta for a silky, satisfying texture. Baked until bubbly and golden, then finished with fresh basil, this dish makes a stunning centerpiece for celebrations or cozy family dinners.

I first made this at a family gathering and it quickly became everyone’s favorite part of the meal. The blend of spices and the tender seafood combination always sparks lively conversations and happy requests for seconds.

Ingredients

• Lasagna sheets: cooked in water with liquid crab boil for extra seafood flavor choose quality pasta that holds up without becoming mushy
• Medium shrimp: peeled and deveined for ease and freshness
• Crawfish tails: add authentic Louisiana Creole character ensure they are thawed if frozen
• Lump crabmeat: used gently to keep those tender chunks intact
• Creole or Cajun seasoning: to infuse the seafood with bold, savory heat
• Extra virgin olive oil: to sauté the spinach and add a fragrant base
• Fresh spinach: provides a vibrant green balance to the creamy layers
• Salt: to enhance all the natural flavors
• Shredded Mozzarella: for beautiful melt and stretch freezing fresh mozzarella briefly before shredding helps prevent clumping
• Shredded Fontina cheese: lends a creamy, mild flavor can swap with Muenster or Monterrey Jack if needed
• Butter: lays the creamy foundation for the sauce
• Crushed fresh garlic: elevates the sauce with a fragrant punch
• Flour: thickens the sauce for that velvety texture
• Half and half: lightens the sauce while keeping it rich
• Chicken stock: adds a savory depth to the sauce
• Liquid crab boil: is the secret ingredient for subtle heat and layered seafood flavor
• Cracked black pepper: for seasoning the sauce
• Shredded Parmesan cheese: adds nuttiness and sharpness in both sauce and filling
• Fresh basil: for a fragrant and fresh herbal lift at the end
• Garlic and herb cream cheese: replaces ricotta for a smooth and flavorful filling
• Sour cream: lightens the richness and softens the cream cheese blend for easier spreading

Instructions

Sauté the Spinach:

Begin by heating the olive oil in a pan over mediumhigh heat. Add the fresh spinach along with a pinch of salt. Stir occasionally until the spinach wilts completely and releases its moisture. Remove from heat and set aside for layering later.

Prepare the Seafood:

In a large bowl, combine the shrimp, crawfish tails, and lump crabmeat. Sprinkle the Creole or Cajun seasoning evenly over the seafood and toss gently to coat without breaking up the crab chunks. Set this mixture aside.

Cook the Lasagna Sheets:

Bring a large pot of water to a boil and add the liquid crab boil. Submerge the lasagna sheets carefully and cook until just al dente, following package instructions. Drain gently and lay out on a clean surface to cool slightly so they do not stick.

Make the Alfredo Sauce:

Preheat your oven to 375 degrees Fahrenheit. In the same pan used for sautéing spinach, melt the butter over medium heat. Add the crushed garlic and sauté for about 30 seconds, careful not to let it brown to avoid bitterness. Stir in the flour and cook for one minute to create a roux. Slowly whisk in the chicken stock and half and half, stirring constantly until the sauce thickens to a creamy consistency. Season with Creole seasoning and cracked black pepper to your taste, then stir in the liquid crab boil. Finally, fold in the Parmesan cheese and remove from heat once fully melted.

Mix the Filling:

In a bowl, blend the garlic and herb cream cheese, sour cream, shredded Parmesan, and chopped fresh basil until smooth. This mixture replaces traditional ricotta with a richer, creamier texture that spreads easily.

Assemble the Lasagna:

Spray a lasagna pan with nonstick cooking spray. Ladle a thin layer of Alfredo sauce onto the bottom of the pan. Place a layer of lasagna sheets on top to cover the sauce evenly. Spread one third of the cream cheese filling over the noodles. Add one third of the seafood mixture combined with the sautéed spinach. Sprinkle one third of the shredded Mozzarella and Fontina cheeses evenly. Pour one third of the Alfredo sauce over the top. Repeat this layering process two more times to form three complete layers.

Bake and Broil:

Place the assembled lasagna uncovered in the center rack of the preheated oven. Bake for 35 to 45 minutes until the sauce is bubbling and the lasagna is set. For a golden brown crust, switch the oven to broil on high and cook for an additional 3 to 5 minutes, watching closely to prevent burning.

Finish and Cool:

Remove the lasagna from the oven and sprinkle fresh chopped basil over the top for a bright, herbal finish. Let the dish rest for at least 15 minutes before cutting to allow the layers to set, ensuring clean slices and optimal flavor melding.

I really love the way the Creole seasoning enhances the seafood flavors without overpowering the delicate crab. It takes me back to warm family gatherings filled with laughter and the delicious smell of a holiday feast.

Storage Tips

Cover any leftovers tightly with plastic wrap or aluminum foil and refrigerate for up to three days. For longer storage, portion the lasagna into airtight containers and freeze for up to three months. When ready to eat, thaw overnight in the refrigerator and reheat gently in the oven to keep the sauce creamy and the noodles tender.

Ingredient Substitutions

If you cannot find lump crabmeat, flaked crab or additional shrimp work well as replacements. Fontina cheese can be swapped with Muenster or Monterey Jack for a similarly creamy melt. To make a dairyfree version, try coconut milk based half and half alternatives and omit the cream cheese filling or use a plantbased cream cheese.

Serving Suggestions

Pair this lasagna with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness. Garlic bread or crusty Italian bread is perfect for soaking up any extra sauce. A chilled, crisp white wine beautifully complements the seafood notes and creamy texture.

This lasagna is a showstopping centerpiece that balances creamy richness with bright basil and seafood notes. Serve warm with crusty bread and a crisp salad for a complete meal.

Common Questions About the Recipe

→ What seafood is included in this dish?

It features shrimp, crawfish tails, and delicate lump crabmeat, all enhanced with Creole seasoning.

→ How are the lasagna noodles prepared?

Lasagna sheets are boiled al dente with a splash of liquid crab boil to infuse subtle seafood flavor and mild heat.

→ What cheese alternatives are used instead of ricotta?

A creamy garlic and herb cream cheese blend replaces ricotta, lending a smooth and velvety texture.

→ How is the Alfredo sauce made unique?

The sauce combines butter, garlic, flour, half and half, chicken stock, Parmesan, and Creole seasoning with liquid crab boil for a rich, flavorful finish.

→ Any tips for working with fresh mozzarella?

Freeze fresh mozzarella briefly before shredding to make it easier and prevent clumping.

→ What baking technique yields the best texture?

Bake uncovered at 375°F until bubbly, then broil 3-5 minutes for a golden top without burning.