Preparation Instructions

COOK: Preheat oven to 350°. Cook lasagna noodles according to package directions; drain.
Spread onions, asparagus, and mushrooms on a sheet pan and drizzle with olive oil. Sprinkle with garlic, salt, and pepper and place in the oven to roast for 15 minutes.

COOK SEAFOOD: Meanwhile, cook Morey’s Wild Cod Butter & Herb according to package directions of your choice (we recommend the baking method for this recipe).
While fish is cooking, heat butter over medium heat in a large skillet. Add shrimp in batches; cook 2-4 minutes or until shrimp turn pink. Remove from pan.

Add garlic to same pan; cook for 1 minute. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Add crab & lobster, heat through. Stir in shrimp and cod.

MAKE CHEESE SAUCE: Melt butter over medium heat in a large saucepan. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
Remove from heat; stir in remaining cheese sauce ingredients. In a large bowl, combine ricotta mixture ingredients; stir in 1 cup cheese sauce.

FOR TRADITIONAL LASAGNA (9 noodles): Spread 1/2 cup cheese sauce into a greased 13×9-in. baking dish. Layer with three noodles, half of the ricotta mixture, half of the seafood mixture, half of the roasted vegetables, and 2/3 cup cheese sauce. Repeat layers. Top with remaining noodles and cheese sauce. Sprinkle with remaining mozzarella and parmesan cheeses.

FOR LASAGANA ROLL-UPS (12 noodles): Cover bottom of greased 13×9-in. baking dish with 1/2 cup cheese sauce. Spread ricotta mixture on top of one lasagna noodle. Top with seafood mixture then layer with roasted vegetables. Carefully roll lasagna noodle and transfer to baking dish. Continue the same process for the remaining 11 noodles. Top each roll-up with remaining cheese sauce and top with mozzarella and parmesan cheeses.

Bake, uncovered, 40-50 minutes or until bubbly and top is golden brown. Let stand 10 minutes before serving. Sprinkle with parsley.

Ingredients

  • SEAFOOD FILLING:
  • 1 Tbsp. butter
  • 1 pound uncooked shrimp (31 to 40 per pound), peeled and deveined
  • 1 pound lobster
  • 1 pound mock crab or fresh crab meat
  • 5 garlic cloves, minced
  • 1/4 cup white wine
  • 1 Tbsp. lemon juice
  • ROASTED VEGETABLE FILLING:
  • 1 Tbsp. olive oil
  • 1 tsp. garlic powder
  • Salt and pepper to taste
  • 1 medium onion, cut in half and sliced
  • 2 bunches of asparagus, cut into bite-sized pieces
  • 2 cups fresh mushrooms, sliced
  • CHEESE SAUCE:
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 3 cups 2% milk
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash ground nutmeg
  • RICOTTA MIXTURE:
  • 1 carton (15 ounces) part-skim ricotta cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 cup seasoned breadcrumbs
  • 1 large egg, lightly beaten
  • TOPPING:
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • Minced fresh parsley

Prep Time
1 Hour

Serving Size
8-12

Additional Product Options
You can also use:
Morey’s Tilapia Seasoned Grill

Drink Pairings

Chardonnay

Aperol Spritz

Russian Imperial Stout

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Summary
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Recipe Name
Seafood Lasasgna
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