Louisiana Seafood Lasagna

Quincy Vidrine, Dufour, Justin

Justin made his television debut this morning. We are happy to have him serving Rapides, Avoyelles, and Grant Parishes.

Seafood Lasagna was the recipe featured on Jambalaya's News Channel 5 in March, 2018.

Provided by: Quincy L. Vidrine, M. Ed

Area Nutrition Agent

Seafood Lasagna Video feature

6 Tablespoons butter
¾ cup all-purpose flour
1 (8 ounce) bottle clam juice
1 ½ cups 2% milk
¼ cup cooking sherry
2 large eggs, beaten
2 cups grated white Cheddar, divided
1 cup grated Fontina cheese
Salt & White Pepper
Dash of Hot Sauce
2 Tablespoons olive oil, divided
2 ½ cups fresh spinach leaves, firmly packed with stem removed
2 cups sliced button mushrooms
¾ cup diced yellow onion
¾ cup diced celery
1 Tablespoon Garlic
2 Tablespoons flat leap parsley, chopped
1 pound medium Louisiana shrimp, peeled and deveined
1 pound Louisiana Crawfish tail meat
1 pound Louisiana Crab claw meat (check well for shells)
12 lasagna pasta sheets (precooked or no-boil)


Preheat oven to 375 degrees Fahrenheit.

Melt butter in a large non-stick saucepan over medium heat.Whisk in flour and cook for about 5 minutes – until you have a blonde roux.Add the clam juice and milk, whisking until the sauce thickens and comes to a boil.Turn off heat and let cool to room temperature.

Whisk in sherry, sherry, eggs, 1 cup of shredded white Cheddar, along with the Fontina & Mozzarella until cheese melts and sauce is smooth.Season with salt, white pepper and hot sauce.Keep warm.

Heat one table spoon of oil in a 12-inch cast iron skillet over medium heat.Add spinach and cook until wilted.Drain well and transfer to separate bowl – set aside.

In the same skillet, wipe clean and set over medium-high heat, heat 1 tablespoon of the olive oil and add mushrooms.Cook until browned then add in onions, and celery – cook about 5 minutes.Add the garlic, parsley and shrimp and cook until shrimp turn pink.Drain mixture and transfer to bowl to keep warm.

In the same skillet are a large, greased casserole dish, spoon in a layer of the white sauce and top it with an even spread of lasagna pasta.Spread the spinach on top followed by the mushroom-veggie-shrimp mixture, and add crabmeat and crawfish tails evenly over entire dish.Top with more white sauce.Add more lasagna sheets on top and a final layer of the white sauce.Sprinkle with remaining 1 cup of white Cheddar.

Cover with foil and place in 375 degree oven.Bake 40 minutes – cheese should be melted and sauce bubbly.Remove foil and turn the oven on broil for 3-5 minutes until the cheese is lightly browned.Serve immediately!

3/22/2018 1:45:02 PM
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