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 Online reference to the best lasagna recipes!

Welcome to this lasagna recipe site, devoted and dedicated entirely to this amazing dish! In this site you will find all the important recipes that explain the many ways to make this amazing dish. Visit the page with the little italian flag for a great traditional italian lasagna recipe; as I noticed almost every country of the world had their version of a lasagna I had fun and collected them in World Lasagna Recipes; the tab meat recipes will show you meat variations of this dish, and of course Seafood and Vegetarian are self-explanatory. Right here on this page you will find a simple seafood lasagna recipe I have found and tried, among all recipes tried over the years... Which recipe is the best lasagna recipe? Your turn to decide...

Luscious Seafood Lasagna:

a seafood lasagna plate
This is the final result from making this recipe...
buon appetito!

The seafood lasagna ... a lasagna is a very delicious way to have seafood!
This seafood lasagna with white sauce is always a very appreciated meal, and your guests will enjoy it for sure. You can control how much you are going to spend into this, as shrimp and scallops come in various prices and formats. For a chunkier dish, of course buy the larger scallops and shrimp...

Ingredients for seafood lasagna with white sauce recipe

1 green or yellow onion, chopped
3 tbsp extra virgin olive oil
2 tbsp and 1/2 cup of butter
1/2 cup of chicken broth
8 oz. or one bottle clam juice; for a deeper seafood taste.  (Skip if unavailable.)
1 lb. scallops
1 pound small shrimp, deveined and peeled
8 ounces crabmeat imitation, chopped in small bits
1/4 tsp white pepper
1/2 cup of white flour
1-1/2 cups of milk
1/2 tsp salt
1 cup heavy 15%-35% cream
1/2 cup grated Parmesan cheese, divided
1 package frozen spinach, thawed and well drained
9 noodles, cooked and drained
1 lb. [500g] mozzarella cheese, grated


In a deep skillet, slightly cook the onion in olive oil and 2 tsp butter until done.
Stir in chicken broth and pour in the 8 oz clam juice; heat until it boils.
Add in the scallops, shrimps, crabmeat and a sprinkle of pepper; heat back up to a boil.
Set heat to medium-low;  uncovered, let it simmer for
 4-5 minutes or until shrimps turn pink and scallops are firmer,  stirring very gently.
Drain, reserving the liquid from cooking; set seafood preparation aside.

layering seafood lasagna
The last seafood layer for this lasagna... already looking
In another skillet, melt the butter that is left; stir in white flour until well blended.
Do not allow the butter to brown, if this happens you have to start this part over.
Mix milk and reserved seafood sauce; gradually add to the skillet.
When mixing, its important to always turn the same way.
Add salt and some pepper. Bring to a boil; once boiling point reached, lower heat immediately. 

Cook a bit more and stir for 2 minutes, until thickened.
Remove from the heat, pour in cream and 1/4 cup grated Parmesan cheese.
Mix in 3/4 cup white sauce into the seafood concoction.
Spread 1/2 cup white sauce in a greased deep large enough baking dish.
Top with noodles;spread the spinach over the noodles
Just remember to drain the spinach well before spreading
Then spread with half of the seafood preparation and 1-1/4 cup of sauce.
Repeat the layer pattern. Lay the last layer with remaining noodles,
the seafood sauce and spread evenly the rest of the grated mozzarella cheese.

Put in the oven, uncovered, at 350° for 35 minutes, or until the cheese is nice and brown.
Allow to cool down for 20 minutes before serving.
Serves 10 seafood lasagna portions.


Delicious meat and spinach lasagna:

Here is the classic meat and spinach lasagna recipe...
This is the best lasagna recipe I have come across for this
type of dish. It does require a little bit of work, but
it is well worth it!


3 lb (1.5 kg) ground beef
3 onions chopped into small bits
4 cloves garlic, will be crushed in recipe
2  (28 oz.) cans (796ml) italian type tomatoes
14 oz (400ml) tomato sauce can
2  (5.5 oz.) or (160ml) tomato paste
3 tsp dried basil
2 tsp dried oregano
2 tbsp (15ml) fresh parsley chopped
1/2 cup (50 gm) parmesan cheese

2 eggs, beaten with 1/2 cup milk
500 grams ricotta or cottage cheese
600 grams of frozen spinach, thawed and well drained (important to drain well)
750 grams grated Mozzarella cheese
1/2 cup (50 gm) parmesan cheese for topping
20 noodles, cooked

Important: If using oven-ready lasagna noodles keep most of the tomato can liquid in the pan.


Cook the ground beef in 2 Tbsp olive oil, saute with onions and crushed garlic, under medium-high setting
cook until beef is done. Take out all fat.
Mix in drained tomatoes and blend ,
crushing tomatoes into small bits with spoon.
Stir in tomato sauce and paste, parsley, oregano, basil, salt and pepper to taste, bring to a boil.
Stir occasionally to avoid sticking and simmer on low heat setting for about 45 minutes, uncovered until thick enough.
Preheat oven to 350°F or 180°C.
Mix ricotta (or cottage cheese if you chose it) 1/2 cup grated parmesan cheese, oregano and chopped parsley in a bowl.
Add egg and milk mixture and stir well.

Put aside for now.
Keep around 1 cup of meat sauce for last layer topping.

- In an ungreased large enough lasagna pan, layer noodles first,
- then spread some meat sauce on the noodles,
- then sprinkle mozzarella cheese,
- one more layer of noodles,
- then lay spinach on top,
- then spread ricotta cheese mixture.
and so on, lay as many layers as desired.

The last layer has to be a layer of noodles.
Spread meat sauce that is left over this layer and sprinkle with grated parmesan cheese.
Bake, uncovered for 45 - 60 minutes.
Remove from oven,
chill for 12 minutes or longer before serving.

Serves 10 portions of delicious meat spinach lasagna.

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