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Floribbean Seafood Lasagna by Chef Winston
Print Recipe

Floribbean Seafood Lasagana

Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Dinner
Cuisine: Island Favorites
Keyword: lasagna, Seafood
Servings: 8 Servings

Ingredients

For the Seafood Filling:

  • 1 lb shrimp peeled and deveined, chopped
  • 1/2 lb scallops chopped
  • 1/2 lb crabmeat picked over for shells
  • 1/2 cup mahi-mahi diced (optional for extra texture)
  • 2 tbsp olive oil
  • 1 small onion finely diced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 2 garlic cloves minced
  • 1/4 cup dry white wine
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh parsley
  • 1 tsp paprika
  • 1 tsp Old Bay seasoning
  • Salt and pepper to taste

For the Sauce:

  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup coconut milk
  • 1/4 cup lime juice
  • 1/4 tsp nutmeg
  • 1/2 tsp smoked paprika
  • 1/2 tsp turmeric for color
  • Salt to taste

For the Ricotta Mixture:

  • 2 cups ricotta cheese
  • 1 egg
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup chopped spinach
  • Zest of 1 lime
  • 1 tbsp chopped fresh thyme

For Assembly:

  • 12 lasagna noodles cooked and drained
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh cilantro for garnish

Instructions

Prepare the Seafood Filling:

  • Heat olive oil in a large skillet over medium heat. Sauté onion, red bell pepper, and yellow bell
  • pepper until softened (about 3 minutes).
  • Add garlic and cook for another minute until fragrant.
  • Stir in shrimp, scallops, and mahi-mahi, cooking until opaque (2-3 minutes).
  • Add crabmeat, white wine, paprika, Old Bay seasoning, salt, and pepper. Cook for 1-2 minutes.
  • Remove from heat and stir in fresh cilantro and parsley. Set aside.

Make the Tropical Sauce:

  • In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux.
  • Slowly whisk in chicken broth, heavy cream, and coconut milk. Bring to a simmer, stirring constantly.
  • Add lime juice, nutmeg, smoked paprika, turmeric, and salt. Simmer until thickened (5-7 minutes).

Prepare the Ricotta Mixture:

  • In a bowl, combine ricotta cheese, egg, mozzarella, Parmesan, lime zest, spinch, and thyme.
  • Mix until smooth.

Assemble the Lasagna:

  • Preheat your oven to 375°F (190°C).
  • Spread a thin layer of the tropical sauce on the bottom of a 9x13-inch baking dish.
  • Layer 3-4 lasagna noodles over the sauce.
  • Spread a layer of ricotta mixture, followed by the seafood filling. Spoon tropical sauce over the seafood.
  • Sprinkle a mix of mozzarella and Monterey Jack cheeses. Repeat layers until all ingredients are used, finishing with cheese on top.

Bake the Lasagna:

  • Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes, or until the top is bubbly and golden brown.

Garnish and Serve:

  • Let the lasagna rest for 10 minutes before slicing.
  • Garnish with diced mango and fresh cilantro for a Floribbean flair.

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