Yield
12 servings (serving size: 1 piece)

Lighten a shrimp- and scallop-filled lasagna by using reduced-fat milk for the white sauce and adding reduced-fat cheeses along with the Parmesan.

How to Make It

Step 1

Preheat oven to 350º.

Step 2

Lightly spoon flour into a dry measuring cup; level with a knife. Place a large saucepan over medium heat; add flour to pan. Gradually add milk to pan, stirring constantly with a whisk until smooth; cook 1 minute. Stir in butter, thyme, salt, and pepper; bring to a boil. Cook 5 minutes or until thick, stirring constantly. Remove pan from heat; stir in 1 1/4 cups Parmigiano and nutmeg. Set cheese sauce aside.

Step 3

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes. Add garlic; sauté for 1 minute. Remove from heat. Add cream cheese; stir until cheese melts. Stir in half-and-half, 1/4 cup parsley, shrimp, and scallops. Combine eggs and ricotta in a food processor; process until smooth. Stir ricotta mixture into seafood mixture.

Step 4

Spoon 1 cup cheese sauce into bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over sauce; top with half of ricotta mixture. Repeat layers with 4 noodles, remaining half of ricotta mixture, and remaining 4 noodles. Pour remaining cheese sauce over noodles; sprinkle with remaining 3/4 cup Parmigiano. Bake at 350° for 45 minutes or until lightly browned. Sprinkle lasagna with remaining 1/4 cup parsley. Let stand 10 minutes before serving.

Step 5

Wine note: The rich, mellow flavor and creamy, mouth-filling texture of this seafood lasagna demands a white wine that's soft and full on the palate. Chardonnay is a great answer-especially a luscious, full-bodied Italian version like Antinori's Cervaro della Sala 2003 from Umbria ($45). -Karen MacNeil

Ratings & Reviews

So good!

smc8371
March 14, 2015
I made this for a dinner party and it was fabulous--with a few changes.  I'm embarrassed to say seven of us gobbled up all but one serving.  I used whole Patagonia scallops, halved Gulf shrimp, full-fat cream cheese and ricotta, more nutmeg, salt, pepper, and a bit of cayenne, sautéed the onions in a bit of olive oil, and deglazed the pan with about a quarter cup of vermouth, which I reduced before adding the seafood before adding the seafood. I baked it for 50 minutes and it was perfect. I served it with roasted asparagus and grape tomatoes.

Shendock's Review

wenrdog
November 12, 2011
Taste was much better than I expected. I liked it but everyone else thought it was outstanding. Will make this again for myself and guests who appreciate seafood.

wenrdog's Review

TriciaS
April 16, 2011
I have made this recipe 3 times now and it comes out great every time. We served it for our dining/gourmet club and it was a HUGE hit. The only problem was the lasagna needed a little more baking time. I bake it covered with foil for 40 minutes and then uncovered for another 15 - 20 minutes. A great side dish to serve with it is grape tomatoes roasted with olive oil, garlic, and leeks tossed with fresh grated parmesan and a nice crusty baguette - Yum!!

kspoon's Review

Shendock
January 30, 2011
This is incredible! A perfect dinner party recipe - everyone loved it! I can't believe the calorie count on this one because it tastes so rich and creamy. Served with a salad and chardonnay and it was a huge hit!

CV91915's Review

kspoon
January 13, 2010
I am going to be the lone dissenter, at least for a little while. I substituted crab meat for scallops, because I am allergic to scallops, but I can't imagine that that alone made this such a disappointment. I have become a huge fan of Cooking Light recipes (37 pounds lost so far!), but this recipe is not a standout. The result is much more bland than the ingredients suggest. I regret putting $25+ worth of seafood into something that had so little flavor in the end. More garlic, more pepper, more salt? More of a lot of things in my opinion. I'll pass on making this again. I'm at a loss as to how to make this one tasty.

smc8371's Review

MizRev
November 22, 2009
I've made this three times now, twice for dinner parties and once for my boyfriend's birthday (by request because it is his FAVE now). I am a very good cook, and typically change things around, but this recipe is perfect as is. I don't use "light" ingredients though.

TriciaS's Review

CV91915
March 23, 2009
WOW!! I would give 6 stars if I could. Is time consuming but well worth the effort!! Took hints from others, doubled nutmeg & garlic, added 1/4 cup white wine, used ff 1/2 & 1/2 & cream cheese. Also used bay scallops so didn't need to dice. It was wonderful. Makes alot so plenty for another meal. Served with salad & bread sticks.