Seafood Lasagna Recipe (Glacier Bay National Park)

Instructions

Making this delicious Glacier Bay seafood lasagna involves a few different steps. You’ll need to make all layers separately before assembling your lasagna. I’ll outline each step below.

Because you’ll need to do some things simultaneously, I recommend reading through this recipe before starting. Make sure all your tools and ingredients are prepped and mise en place.

Pasta

1. Cook lasagna noodles in medium pot according to the instructions on the package.
2. Drain and separate noodles.

Seafood Layer

1. Open can, jar or container of cooked Dungeness crab meat, drain if necessary.
2. Put crab meat in a large bowl.
3. Boil water in a large pot.
4. Add salmon and cod to boiling water, poaching until cooked through, about 10 minutes.
5. Remove fish from water, cutting into bite-sized pieces on a cutting board.
6. Keep 2 cups of the water.
7. Add fish to bowl with crab meat, mixing well.

Cheese Mixture Layer

1. While fish is being poached, prepare the cheese mix layer as follows.
2. Combine garlic, egg, ricotta, mozzarella and parsley in a large bowl.
3. Stir until well combined and set aside.
4. Heat medium pot over medium heat and add butter.
5. When butter is melted, add flour, whisking until combined.
6. Slowly pour in the 2 cups of milk, whisking until thickened.
7. Slowly pour in the 2 cups of saved cooking water, whisking until thickened.
8. Add frozen peas, cooking until heated through.
9. Add Parmesan cheese, stirring until combined and melted.
10. Season generously with salt and pepper, add a pinch of nutmeg for depth.
11. Fold in spinach, stirring until wilted.

Assemble Seafood Lasagna

When this is all done, it's time to assemble your seafood lasagna.

1. Preheat oven to 350 degrees.
2. Grease the 9 x 13 inch baking dish with olive oil.
3. Spread a thin layer of béchamel sauce on the bottom of the dish.
4. Put one layer of lasagna noodles on top of the sauce.
5. Top with a third of the cheese mixture.
6. Top with a third of the seafood blend.
7. Top with a layer of béchamel sauce.
8. Repeat this two more times.
9. Sprinkle some mozzarella and parmesan cheese on top.
10. Cover and bake in oven for 25 minutes.
11. Uncover and bake another 15 minutes.
12. Take out of the oven, let rest, cool off and set for about 15 minutes.
13. Slice the seafood lasagna in 8 rectangles, sprinkle with extra parsley and serve.