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Seafood Lasagna (THM S, Low Carb, Gluten Free)

  • Author: Sarah Criddle
  • Cook Time: 30
  • Total Time: 30 minutes
  • Yield: 9 1x

Description

This is a southern Seafood Lasagna. A yummy cheesy dish full of seafood for any special occasion.


Ingredients

Scale
  • 2 pounds of raw deveined shrimp (this can be whatever size you want. I used large.)
  • 8 oz of cooked crab meat.
  • 1 lbs of either scallops (raw) or crawfish (raw) or you can add more crab or more shrimp
  • 4 zucchinis sliced long for noodles
  • 1 red bell pepper chopped
  • 1 cup of chopped mushrooms
  • 1/2 cup of onion chopped
  • 1 clove of garlic chopped
  • Half of a large container of fresh baby spinach
  • 1/4 cup of butter for veggies
  • 2 tbsp. of butter to cook shrimp in (add more butter to cook scallops & raw crawfish)
  • 1/2 cup of butter for sauce
  • 18 oz package cream cheese
  • 2 cups of shredded parmesan cheese
  • 1 and 1/2 cups of mozzarella cheese
  • 1 cup of heavy whip
  • 3 eggs
  • 2 basil leaves chopped
  • Salt & Pepper to taste

Instructions

  1. Clean and deveined the shrimp or crawfish.
  2. Strain all the water out and place on napkins to remove water.
  3. Slice zucchini into long noodle length.
  4. Lightly sprinkle zucchini with salt.
  5. Place in a strainer in a big bowl.
  6. Place a dish towel on top with a couple of canned goods on top.
  7. This will allow the excess water to drain out.
  8. Do this for at least 15 minutes.
  9. Next place the onion, garlic, bell pepper, and mushrooms in a heated medium dish with the butter.
  10. Add in fresh baby spinach and cook until wilted.
  11. Once cooked remove and drain off any excess water.
  12. In a skillet add the 2-4 tbsps. of butter on medium heat.
  13. Add your shrimp and crawfish.
  14. Cook until the shrimp or crawfish is done (two minutes each side should do it.)
  15. If you are doing scallops cook on higher heat for two minutes.
  16. Allow the scallops to rest before chopping.
  17. Remove any excess water.
  18. Add all cooked seafood to the veggie mixture.
  19. Add in the chopped fresh basil leaves.
  20. Add three eggs.
  21. Add salt & pepper.
  22. Mix well.
  23. Begin your sauce.
  24. In a medium sauce pan place 1/2 cup of butter, 1 cup of heavy whip, 1 package of 8 oz cream cheese.
  25. Melt on medium heat until all is combined.
  26. Add the parmesan cheese and mix well.
  27. Preheat oven to 350 degrees.
  28. Butter a 9X12 glass dish.
  29. Remove the zucchini noodles from the strainer.
  30. Please on a dish towel and press each “section” gently before you layer, to help remove extra water.
  31. Place a big scoop of seafood mixture at the bottom of lasagna pan.
  32. Pour a big scoop of alfredo sauce over the top.
  33. Add zucchini layers.
  34. Repeat.
  35. Once all ingredients are used sprinkle the mozzarella on top.
  36. Bake uncovered for 30 minutes.
  37. Allow to sit for at least 5 minutes.
  38. Sprinkle with fresh basil and fresh chopped tomatoes and even chopped green onions.

Notes

  • *** Remove all excess water or the dish will be overly watery.