Creamy Pesto Seafood Lasagna

Share on facebook
Share on twitter
Share on linkedin
Share on reddit
Share on pinterest
Share on email

Creamy Pesto Seafood Lasagna

First, to all my traditional Italians I want to apologize because I know traditionally you do not mix cheese and seafood. Well, my New Orleans roots do not abide by those rules. This recipe has the love an amazing pesto pasta cooked in a casserole of love. The lemon, basil and pesto mixture blends well with the cheese sauce and just brightens the flavors of the seafood.

Seafood Lasagna

Tips for Success:

If you are allergic to shell fish this recipe works well with fish. Just bake some chopped pieces of chicken and add it in place of the shrimp and crab.

When you cook your lasagna noodles only cook them for 4 minutes. This will prevent them from over cooking as it bakes in the oven.

latest Recipe Video:

Recipe:

Seafood Lasagna
Print

Creamy Pesto Seafood Lasagna

Creamy Pesto Seafood Lasagna– First to all my traditional Italians I want to apologize because I know traditionally you do not mix cheese and seafood. Well, my New Orleans roots do not abide by those rules. This recipe has the love an amazing pesto pasta cooked in a casserole of love. The lemon, basil and pesto mixture blends well with the cheese sauce and just brightens the flavors of the seafood.
Course Main Course
Cuisine American, Creole, Italian, Southern
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8

Ingredients

Pesto

  • 4 oz. basil
  • 1 zest of lemon
  • Juice of 2 lemon
  • 8 garlic cloves crushed
  • 1 cup Parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon chili flakes
  • 3/4 cup olive oil plus 2 tablespoons

Cream Sauce

  • 4 tablespoons unsalted butter
  • 4 tablespoons flour
  • 4 cups half and half
  • 1 cup parmesan shredded
  • 1 tablespoon plus 2 teaspoons savory NOLA seasoning or creole seasoning
  • 1 lbs. lasagna noodles cooked
  • 5 oz. baby spinach
  • 2 lbs. shrimp peeled, deveined, tail off
  • 1 lbs. crab claw meat shells removed
  • 4 cups mozzarella provolone blend shredded
  • ½ cup parsley chopped

Instructions

  • In a food processor add basil, lemon zest, lemon juice, garlic, 1 cup parmesan, salt, pepper and chili flakes. Blitz for 10 seconds, add olive oil and blitz for 1 minutes. Taste and adjust seasoning.
  • Heat a sauce pot over medium heat, then melt butter and stir in flour, pour half and half in thirds. Make sure there’s no lumps. Add parmesan and savory seasoning. Bring to a boil and stir occasionally making sure cheese is fully melted.
  • In two bowls season shrimp and crabmeat with 1 teaspoon of NOLA seasoning and stir.
  • In a 9 x 13 pan, add a few spoonsful of sauce to bottom of pan and smear evenly across. Then layer a few pieces of lasagna then add some pesto, shrimp, crabmeat, spinach, ¼ cup of sauce and 1 cup of cheese, repeat to the top layer. Pop in oven and reduce heat to 350 F for 30 minutes. Remove from oven and garnish with parsley.

Notes

Preheat oven to 425 F.

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Learn New recipes, tips and techniques