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Seafood Lasagna

Seafood Lasagna

  • Serves 6
  • Prep time 15 minutes
  • Cook time 5 hours on low (slow cooker)

Nutrition facts

Per serving: Calories 552, Protein 34 g, Fat 23 g, Carbohydrates 51 g, Fibre 2 g, Iron 2 mg, Calcium 425 mg, Sodium 1,585 mg


  • Mélange de crevettes et de pétoncles
    1 bag (340 g) frozen mixed shrimp and scallops, thawed and drained
  • Chair de homard
    1 bag (200 g), frozen cooked lobster, thawed and drained
  • Sauce Alfredo
    2 containers (600 ml each) light Alfredo sauce
  • Lasagnes
    12 lasagna sheets
  • Mozzarella râpée
    500 ml (2 cups) mozzarella, shredded


  • 500 ml (2 cups) baby spinach
  • 30 ml (2 tbsp) dill, chopped


  1. Blot the shrimp, scallops and lobster meat with paper towels to remove excess water.
  2. Pour 80 ml (1/3 cup) Alfredo sauce into the slow cooker.
  3. Cover with three lasagna sheets, followed by a third of the shrimp and scallop mix, a third of the lobster meat, and a third of the baby spinach and dill, if desired. Top with 310 ml (1¼ cups) Alfredo sauce. Repeat this step two times to form three layers.
  4. Cover with the last three lasagna sheets and then top with the rest of the Alfredo sauce and the cheese.
  5. Cover and cook for 5 to 6 hours on low heat until the lasagna is cooked al dente.

Homemade version

Alfredo sauce

In a pot, bring 500 ml (2 cups) cooking cream (15%) and 250 ml (1 cup) white wine to a boil. Add 250 ml (1 cup) grated parmesan, 1 chopped onion and 10 ml (2 tsp) minced garlic. Season with salt and pepper. Let simmer for 10 minutes over medium heat until reduced by a quarter.

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