I love bringing restaurant-quality meals to my family table without the fuss, and this is one of my favorites!
Imagine a rich, velvety tomato cream sauce embracing tender seafood, all layered with soft lasagna noodles and bubbly cheeses, finished with vibrant parsley flecks. This seafood lasagna recipe Tomato Cream And Parsley Flecks is your delicious answer for easy dinner ideas that feel special, perfect for busy families and seafood lovers alike. You’ll walk away with a show-stopping meal that’s easy to prepare and enjoy, even on a weeknight when everyone’s hungry.
Ingredient Spotlight and Why They Matter
Crafting this amazing seafood lasagna recipe Tomato Cream And Parsley Flecks starts with choosing the right ingredients for a flavorful, hearty meal.
- No-boil lasagna noodles: 12 sheets (approx. 340g) – For quick prep and even cooking without the extra step.
- Fresh or frozen mixed seafood: 1 lb (450g) shrimp and scallops, peeled, deveined – Provides lean protein and a rich ocean flavor. (I often use a mix of shrimp and bay scallops, but all shrimp works beautifully if that’s what’s on sale!)
- Crushed tomatoes: 1 (28-oz/794g) can, San Marzano preferred – Forms the luscious base for your velvety tomato cream sauce.
- Heavy cream: 1 cup (240ml) – Adds richness and creates that luxurious creamy texture. (Or half-and-half for a slightly lighter touch.)
- Fresh parsley: ½ cup (15g), chopped – Essential for bright, herbaceous notes and those signature green flecks.
- Ricotta cheese: 15 oz (425g), whole milk – For creamy texture and moisture between layers.
- Mozzarella cheese: 2 cups (225g), shredded – Melts beautifully for cheesy goodness.
- Parmesan cheese: ½ cup (50g), grated – Adds a sharp, savory depth.
- Yellow onion: 1 small (110g), finely diced – Aromatic base for the sauce.
- Garlic: 3 cloves, minced – Essential for aromatic depth and flavor.
- Olive oil: 2 Tbsp (30ml) – For sautéing.
- Salt and black pepper: To taste – Enhances all the flavors.
Easy Cooking Instructions for Seafood Lasagna with Tomato Cream and Parsley
- Prepare Your Seafood: Heat 1 Tbsp (15ml) olive oil in a large skillet over medium-high heat until shimmering. Add shrimp and scallops; cook for 2-3 minutes, stirring, until just opaque and pink. Remove immediately to a plate; do not overcook. If seafood releases too much liquid, drain it before setting aside to prevent a watery lasagna. This step is crucial for tender seafood in your seafood lasagna recipe.
- Build the Tomato Cream Sauce: In the same skillet, add the remaining 1 Tbsp (15ml) olive oil. Sauté the diced onion for 3-5 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant. Stir in the crushed tomatoes, ½ tsp salt, and ¼ tsp black pepper. Bring to a gentle simmer for 10 minutes, allowing flavors to meld and the sauce to thicken slightly.
- Stir in the Cream and Parsley: Reduce heat to low, then stir in the heavy cream and half of the chopped fresh parsley. Simmer gently for 2-3 minutes until the sauce is velvety and coats the back of a spoon. This is the heart of your seafood lasagna recipe Tomato Cream And Parsley Flecks.
- Prepare Cheesy Filling: In a medium bowl, combine ricotta cheese, ½ cup (50g) mozzarella, ¼ cup (25g) Parmesan, ¼ tsp salt, and ⅛ tsp pepper. Mix well until smooth.
- Assemble the Lasagna: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spread about 1 cup of the tomato cream sauce evenly on the bottom of the dish. Layer with 3 no-boil lasagna noodles. Top with half of the cooked seafood, then half of the ricotta mixture, and ½ cup (55g) shredded mozzarella. Repeat the layers: sauce, noodles, remaining seafood, remaining ricotta, and ½ cup (55g) mozzarella. Finish with a final layer of noodles, sauce, and the remaining 1 cup (110g) mozzarella and ¼ cup (25g) Parmesan. For a kid-friendly twist, focus on a bit more cheese and milder shrimp in their layers for this seafood lasagna recipe.
- Bake to Golden Perfection: Cover the baking dish tightly with foil. Bake for 25-30 minutes, until bubbly around the edges. Uncover, sprinkle with the remaining fresh parsley flecks, and bake for another 10-15 minutes until the cheese is golden brown and bubbly. Let the seafood lasagna recipe Tomato Cream And Parsley Flecks rest for 10 minutes before slicing and serving for easier portions.
Everyday Uses and Make-Ahead Convenience
This seafood lasagna recipe with Tomato Cream And Parsley Flecks is incredibly versatile. It’s ideal for special weeknight dinners, comforting Sunday family meals, or even for impressing guests at a potluck. My family loves it for a hearty meal prep option too.
- Creative serving ideas: Serve with a crisp green salad tossed with a light vinaigrette, or some crusty garlic bread. A sprinkle of extra fresh parsley or red pepper flakes adds a lovely finish.
- Make-ahead tips: Assemble this lasagna up to 24 hours in advance and refrigerate before baking. For longer storage, freeze unbaked lasagna for up to 3 months; just thaw it overnight in the fridge before baking. Store baked leftovers in an airtight container for 3-4 days; reheat gently in the oven or microwave.
Nutrition & Lifestyle Advantages of Seafood Lasagna
Enjoy a hearty family meal packed with lean protein from seafood, offering beneficial omega-3s for wellness goals. This dish provides a comforting, balanced meal that supports energy and healthy eating.
- Dietary patterns: This seafood lasagna is easily adapted for gluten-free diets by using appropriate noodles. It can also be made dairy-conscious with suitable substitutions, offering a satisfying, high-protein option for healthy meal prep.
- High-value phrases: It’s a delicious option for quick dinner ideas, especially with no-boil noodles. Truly a best protein meal for families looking for great family dinner recipes.
Why This Recipe Helps You Save Time and Money
Our seafood lasagna recipe streamlines your cooking routines by utilizing easy-prep ingredients like frozen mixed seafood and no-boil noodles. This makes it a quick, convenient one-dish meal.
- Budget-friendliness: Buying frozen seafood in bulk is often more economical. This recipe also utilizes affordable pantry staples, and its generous portion size makes for excellent leftovers, saving money on takeout.
- Convenience notes: All ingredients are easily sourced, making this recipe suitable for online grocery orders or quick meal kit additions.
Smart Tips, Adjustments, and Special Notes
Enhance the depth of flavor by adding a splash of dry white wine to the sauce. For a brighter note, garnish with a little lemon zest just before serving.
- Adjustments: For more heat, add extra red pepper flakes. A pinch of sugar can help balance the tomato’s acidity, while stirring in extra veggies like spinach adds nutrition and texture. I often stir in a handful of fresh baby spinach with the cream when making this seafood lasagna recipe; it wilts beautifully and adds a subtle earthiness that my kids don’t even notice!
- Safety: Always double-check your seafood for shells. For families with allergies, provide clear guidance on dairy or gluten substitutions.
Common Questions About Seafood Lasagna
1. Is seafood lasagna good for a low-carb diet?
No, traditional lasagna noodles are not low-carb. However, you can adapt this seafood lasagna recipe using thinly sliced zucchini or eggplant instead of pasta for a lower-carb option.
2. Can I freeze seafood lasagna for meal prep?
Yes, absolutely! Assemble the lasagna, cover it tightly, and freeze it unbaked for up to 3 months. For best results, thaw it completely overnight in the refrigerator before baking as directed.
3. What are the best healthy sides to serve with seafood lasagna?
A simple green salad with a light vinaigrette is perfect. Steamed asparagus, roasted broccoli, or even sautéed green beans also make excellent, healthy companions to your seafood lasagna.
4. Can I use different types of seafood in this seafood lasagna recipe?
Certainly! Feel free to customize your seafood mix. Shrimp, scallops, crab meat, or even a flaky white fish like cod work beautifully in this seafood lasagna recipe.
5. How do I prevent seafood lasagna from being watery?
The key is ensuring your seafood is well-drained after cooking. Also, simmer your tomato cream sauce until it’s thick enough to cling to a spoon before assembling. I always let my sauce simmer a bit longer than I think necessary to ensure it’s truly thick.
6. What kind of noodles are best for seafood lasagna?
No-boil lasagna noodles are highly recommended for this seafood lasagna recipe. They significantly cut down on prep time and yield excellent results, soaking up all the delicious sauce.
Conclusion
This seafood lasagna recipe with Tomato Cream And Parsley Flecks is a must-have in your kitchen—it’s easy, hearty, and brings gourmet flavor to your family table, making healthy eating simple and quick. I hope it becomes a cherished part of your family dinners! Save this recipe to your Pinterest board or add the ingredients to your next grocery order to enjoy soon!
seafood lasagna recipe Tomato Cream And Parsley Flecks
- Total Time: 90 minutes
- Yield: 8–10 servings 1x
- Diet: General
Description
This seafood lasagna recipe features tender mixed seafood enveloped in a rich, velvety tomato cream sauce, layered with no-boil noodles and bubbly cheeses, and finished with fresh parsley. It offers a show-stopping meal that’s easy enough for weeknight dinners yet feels special and restaurant-quality.
Ingredients
- 12 sheets no-boil lasagna noodles (approx. 340 g)
- 1 lb (450 g) fresh or frozen mixed seafood (shrimp and scallops), peeled, deveined
- 1 (28-oz/794 g) can crushed tomatoes (San Marzano preferred)
- 1 cup (240 ml) heavy cream (or half-and-half)
- 0.5 cup (15 g) fresh parsley, chopped
- 15 oz (425 g) whole milk ricotta cheese
- 2 cups (225 g) shredded mozzarella cheese
- 0.5 cup (50 g) grated Parmesan cheese
- 1 small (110 g) yellow onion, finely diced
- 3 cloves garlic, minced
- 2 Tbsp (30 ml) olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Seafood: Heat 1 Tbsp (15 ml) olive oil in a large skillet over medium-high heat. Add shrimp and scallops; cook for 2-3 minutes, stirring, until just opaque and pink. Remove immediately to a plate; do not overcook. (If seafood releases too much liquid, drain it before setting aside).
- Build Tomato Cream Sauce: In the same skillet, add the remaining 1 Tbsp (15 ml) olive oil. Saute the diced onion for 3-5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant. Stir in the crushed tomatoes, 0.5 tsp salt, and 0.25 tsp black pepper. Bring to a gentle simmer for 10 minutes.
- Stir In Cream And Parsley: Reduce heat to low, then stir in the heavy cream and half of the chopped fresh parsley. Simmer gently for 2-3 minutes until the sauce is velvety.
- Prepare Cheesy Filling: In a medium bowl, combine ricotta cheese, 0.5 cup (50 g) mozzarella, 0.25 cup (25 g) Parmesan, 0.25 tsp salt, and 0.125 tsp pepper. Mix well until smooth.
- Assemble Lasagna: Preheat your oven to 375 F (190 C). Lightly grease a 9×13 inch baking dish. Spread about 1 cup of the tomato cream sauce evenly on the bottom. Layer with 3 no-boil lasagna noodles, half of the cooked seafood, half of the ricotta mixture, and 0.5 cup (55 g) shredded mozzarella. Repeat the layers. Finish with a final layer of noodles, sauce, and the remaining 1 cup (110 g) mozzarella and 0.25 cup (25 g) Parmesan.
- Bake To Golden Perfection: Cover the baking dish tightly with foil. Bake for 25-30 minutes, until bubbly. Uncover, sprinkle with the remaining fresh parsley, and bake for another 10-15 minutes until the cheese is golden brown and bubbly. Let rest for 10 minutes before slicing and serving for easier portions.
Notes
If seafood releases too much liquid during cooking, drain it before setting aside to prevent a watery lasagna. For easier portions, let the lasagna rest for 10 minutes after baking before slicing and serving. Consider using half-and-half for a slightly lighter sauce. For a kid-friendly twist, focus on a bit more cheese and milder shrimp in their layers.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 520 calories
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg
Keywords: seafood lasagna, tomato cream, easy dinner, weeknight meal, Italian, comfort food, pasta, cheesy, family favorite