Seafood Lasagna

One of the healthiest protein alternatives during Lent is seafood, and this time of year seafood is at its highest consumption rate, even outselling summer months.

If you’re looking for ideas for “Fish Friday” meals, we have a few recipes with some fun and unique twists to serving seafood.

Morey’s Seafood Lasagna

Prep Time: 1 hour

Serves 8 to 12


  • 4 Morey’s Wild Cod Butter & Herb fillets
  • 9-12 uncooked lasagna noodles

Seafood Filling

  • 1 Tbsp. butter
  • 1-pound uncooked shrimp (31 to 40 per pound), peeled and deveined
  • 1 pound lobster
  • 1-pound mock crab or fresh crab meat
  • 5 garlic cloves, minced
  • 1/4 cup white wine
  • 1 Tbsp. lemon juice

Roasted Vegetable Filling

  • 1 Tbsp. olive oil
  • 1 tsp. garlic powder
  • Salt and pepper to taste
  • 1 medium onion, cut in half and sliced
  • 2 bunches of asparagus, cut into bite-sized pieces
  • 2 cups fresh mushrooms, sliced

Cheese Sauce

  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 3 cups 2% milk
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • Dash ground nutmeg

Ricotta Mixture

  • 1 carton (15 ounces) part-skim ricotta cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 cup seasoned breadcrumbs
  • 1 large egg, lightly beaten


  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • Minced fresh parsley


  1. Preheat oven to 350°. Cook lasagna noodles according to package directions; drain.
  2. Spread onions, asparagus, and mushrooms on a sheet pan and drizzle with olive oil. Sprinkle
  3. with garlic, salt, and pepper and place in the oven to roast for 15 minutes.


  1. Meanwhile, cook Morey’s Wild Cod Butter & Herb according to package directions of your choice (we recommend the baking method for this recipe).
  2. While fish is cooking, heat butter over medium heat in a large skillet. Add shrimp in batches; cook 2-4 minutes or until shrimp turn pink. Remove from pan. Add garlic to same pan; cook for 1 minute. Add wine and lemon juice, stirring to loosen browned bits from pan.
  3. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Add crab & lobster, heat through. Stir in shrimp and cod.

Cheese Sauce

  1. Melt butter over medium heat in a large saucepan. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
  2. Remove from heat; stir in remaining cheese sauce ingredients. In a large bowl, combine ricotta mixture ingredients; stir in 1 cup cheese sauce.

Traditional Lasagna (9 noodles)

  1. Spread 1/2 cup cheese sauce into a greased 13×9-in. baking dish. Layer with three noodles, half of the ricotta mixture, half of the seafood mixture, half of the roasted vegetables, and 2/3 cup cheese sauce. Repeat layers.
  2. Top with remaining noodles and cheese sauce. Sprinkle with remaining mozzarella and parmesan cheeses.

Lasagna Roll-Ups (12 noodles)

  1. Cover bottom of greased 13×9-in. baking dish with 1/2 cup cheese sauce. Spread ricotta mixture on top of one lasagna noodle. Top with seafood mixture then layer with roasted vegetables.
  2. Carefully roll lasagna noodle and transfer to baking dish. Continue the same process for the remaining 11 noodles.
  3. Top each roll-up with remaining cheese sauce and top with both mozzarella and parmesan cheese.
  4. Bake, uncovered, 40-50 minutes or until bubbly and top is golden brown. Let stand for 10 minutes before serving. Sprinkle with parsley

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