Seafood Lasagna (No Tomato)

Seafood Lasagna (No Tomato)

Seafood Lasagna



Olive oil

1/4 lb small peeled shrimp

2 cups ricotta cheese

4 Tbsp fresh parsley

2 tsp oregano

1 tsp salt

Pepper, to taste

1/4 lb scallops

1/4 lb salmon

1/4 lb mussels

1 pkg (8 Oz) lasagna pasta noodles

3 cloves garlic, chopped


1 fresh bunch Spinach, chopped

1-2 cups shredded carrots

3 cups shredded mozzarella cheese

2 cups parmesan cheese

3 Oz fresh basil for top, optional

Roasted Asparagus, optional


Preheat oven to 375. Cook pasta noodles according to pkg instructions. Cook shrimp, salmon, mussels, scallops in a pan with a little olive oil. (Cut up salmon into cubes). Put ricotta cheese, oregano, salt, pepper, chopped garlic, 2 cups parmesan cheese, & parsley in a small bowl and mix it up.


To Assemble: Lasagna Noodles, seafood medley, shredded mozzarella, ricotta mixture, chopped fresh spinach, & grated carrots. Repeat 3-4 times until you run out of noodles and for top layer just add seafood medley, mozzarella, parmesan, & fresh basil.


Bake on 375 covered for 1 hour. Serve with fresh asparagus if desired.


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