New Brunswick Seafood Lasagna Recipe

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I love love love lasagna, but as a seafood obsessed mermaid, of course, I have a go-to recipe for a lasagna filled with goodness straight from our local waters. A Richard family favourite—seafood lasagna is often served over the holidays and at family events. It’s always a crowd-pleaser and if you’re lucky enough to have leftovers, it tastes even better the next day.

Recently, I felt inspired to take the recipe used at home for the last 15+ years and give it my own, mermaid twist. The end result? Well, let’s just say it will easily become a Richard-Daigle dinner party staple in our Cape Cod home.

And the best part? We were able to make this recipe with LOCAL seafood from our LOCAL waters.

For this recipe, I got extra creative and used a bottle of cooked bar clams we had in our pantry and some New Brunswick scallops. I picked up a freshly cooked lobster and took out all of the meat (and 100% snacked on the legs.)

While you can use any shellfish that tickles your fancy, if you love bar clams, I HIGHLY recommend including them as they were the most flavourful part in my opinion. And doesn’t every coastal home have a bottle or two of bar clams in the pantry?—No? Just me?

And to keep things as local as possible, I picked out a dry wine from Magnetic Hill Winery, right here in Moncton, to use in the recipe.

Here’s how to bring this delicious ocean lasagna to life!

LET’S GET STARTED

Step one: To get started, sauté the onions and mushrooms in 1/4 cup of butter until both are soft. Add the white wine and sprinkle in the basil, chives, and parsley. Simmer on medium to low heat until the wine evaporates. Remove mixture from pan and set aside.

Step two: In a medium sauce pan, melt remaining 1/4 cup of butter and slowly add 1/3 cup of flour to the butter whisking continuously so that the flour doesn’t clump. Add the salt, pepper and nutmeg, then gradually add the cream and chicken broth, continuing to whisk. You may need to add an additional tablespoon of flour if the sauce isn’t thickening to your liking. Cook over medium heat until the sauce thickens, stirring constantly. Add the mushroom mix to the sauce and set aside.

Step three: In a bowl, toss together scallops, bar clams, and lobster pieces. Preheat oven to 350 degrees.

Step four: In a 9 x 13 dish, put a layer of sauce, a layer of 3 lasagna noodles, 1/3 of the seafood mix and sprinkle with 1/3 of the Swiss cheese. Repeat two more times, with 3 lasagna noodles on each layer, finishing with cheese on top.

Step five: Bake uncovered at 350 degrees for 45 minutes. Let stand 10 minutes before serving.

There you have it. This recipe is super easy and while it does require a little prep work, using the oven-ready lasagna noodles certainly helps speed things along. And trust me, when you sit down to enjoy this meal or serve it to your guests, you’ll be hella impressed with yourself!

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PRINTABLE RECIPE

Now get to the seafood market and get cooking! Got a question? You can always DM me on Instagram—I’d be happy to share my tips and tricks! 💌