Seafood Lasagna {with Jalapeño Alfredo Sauce}

Seafood Lasagna {with Jalapeño Alfredo Sauce}.

Indulgent.  I know.  I make no excuses and take full responsibility for my actions.

Here’s how it happened.  We are desperately trying to work down the chaos in our pantry and uncover the mysteries in our freezer.  Our goal, by the time the Farmers Market opens this spring, we’ll have a clean canvas for recipe creation.

On Friday one of my coworkers asked me if I could share a lasagna recipe.  I said give me a pen and I’ll write it down.  Lasagna is one of the first ‘real’ recipes I learned how to make and the method is second nature to me.  Classic Lasagna.  Having said that, my brother might recall the first time I presented Lasagna to my family.  Ha! Years later I learned it made quite an impression (granted I was 20 at the time, living in a shoe-box apartment, possessing very little cooking experience).  It seems my idea to add sausage was just fine.  It was using those little breakfast sausage links that did not quite qualify as authentic Italian :)

I think my lasagna making skills have evolved over the years.  I’ve even branched out and created recipes like Butternut Squash, Spinach & Caramelized Onion Lasagna, Farmers Market Roasted Veggie Lasagna, and this Seafood Lasagna {with Jalapeño Alfredo Sauce}. 

For this recipe I made a Traditional Alfredo Sauce with one exception….I added fine diced jalapeño.  I’m not sure I’ll make Alfredo any other way again.

This Seafood Lasagna is rich.  A little goes a long way.   The addition of jalapeño to the sauce brings wonderful flavor with just a hint of heat.  Really delicious.

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All my best,
xo Libby

Seafood Lasagna {with Jalapeño Alfredo Sauce}

Libby with Lemony Thyme

5 from 2 votes

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings 4

Ingredients

  

For the jalapeno Alfredo sauce…

• 2 jalapenos fine diced
• 4 Tbl. butter
• 2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese
• 1/2 tsp. freshly grated black pepper
• 1/2 tsp. garlic powder
• salt to taste

For the lasagna…

• 6 dried lasagna noodles prepared according to package instructions
• 8- ounces ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan cheese
• 1 tsp. Mrs. Dash garlic & herb seasoning
• 1 Tbl. butter
• 12 medium shrimp peeled & deveined, cut in half
• 4 ounces crab meat
• 4 ounces scallops diced
• 2 cups shredded mozzarella cheese
• 1 cup shredded Parmesan cheese
• 2-3 scallions thinly sliced

Instructions

 

For the Alfredo sauce…

• Melt butter in a saucepan, sauté fine diced jalapeno for 2-3 minutes. Add in heavy cream and bring to a boil. Remove from heat; stir in Parmesan cheese, black pepper and garlic powder. Whisk to combine. Season with salt to taste. Reserve.

For the lasagna…

• Prepare the noodles according to package instructions. Rinse under cool water; reserve.
• In a small bowl whisk together ricotta cheese, egg, 1/2 cup Parmesan cheese, Mrs. Dash seasoning; reserve.
• In a large skillet melt butter. Saute shrimp, scallops and crab meat for 3-4 minutes until opaque and cooked through; reserve.
• Preheat oven to 350 degrees.

To assemble…

• In a 2 quart casserole dish, spoon in about 1/2 cup Alfredo sauce. Layer with 2 lasagna noodles, trimmed to fit dish. Spoon on about 1/3 of ricotta mixture and smooth over noodles. Sprinkle with about 1/3 of seafood mixture and 1/3 sliced scallions. Sprinkle with a good handful of grated mozzarella and parmesan cheese. Repeat 2 more times beginning with Alfredo sauce and finishing with grated cheeses.
• Bake for 30 minutes until top is golden brown and bubbly. Allow to rest 10 minutes before serving.

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