• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2/3 cup Alaska Shrimp, cut into bite size
  • 2/3 cup Alaska Scallops, cut into bite size
  • 2/3 cup Alaska King Crab meat, cut into bite size
  • 15 Lasagna Noodles, uncooked
  • 1/2 cup Butter
  • 1/2 cup Flour
  • 1/2 tsp Salt
  • 2 cloves Garlic, crushed
  • 2 cup Milk
  • 2 cup Chicken Broth
  • 1/4 tsp Pepper
  • 1 tsp Basil
  • 2 cup Mozzarella Cheese, shredded
  • 1/2 cup Green Onions, chopped
  • 1 cup Cottage Cheese, small curd


  • Make ahead tip:
  • Prepare the day ahead by assembling the casserole and storing in the fridge.
  • I simply cooked the scallops and combined with the already cooked shrimp and crab, then followed the directions below.
  • I also used regular lasagna noodles -- not even the 'no boil' noodles and it turned out perfect.
  • Heat butter in a large saucepan over low heat until melted.
  • Add garlic.
  • Stir in flour and salt.
  • Cook, stirring constantly until bubbly.
  • Remove from heat.
  • Stir in milk, broth and white wine.
  • Return to stove and heat to boiling, stirring constantly.
  • Boil for 1 minute.
  • Add mozzarella cheese, onions, basil and pepper.
  • Cook over low heat until cheese is melted, stirring constantly.
  • Spread about 1 1/2 cups of the sauce in an ungreased 9" x 13" pan.
  • Top with uncooked lasagna noodles, overlapping as needed.
  • Spread the cottage cheese over the noodles.
  • Spread with another 1 1/2 cups of sauce and then top with another 5 lasagna noodles. Spread seafood over this layer and top with another 1 1/2 cups of sauce.
  • Cover with the last 5 noodles and top with all of the remaining sauce.
  • If desired, top with 1/2 cup grated parmesan cheese.
  • Bake, uncovered at 350F for 35 to 45 minutes or until the noodles are tender.
  • Let stand for 15 minutes before cutting.
  • Yields 8 large seafood lasagna servings.
  • Recipe from


Amazingly good -- this has become our new Christmas Eve meal.

Categories: Dairy  Dinner  Fish  Main Dish  Pasta 

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