MERMAN'S REVENGE RECIPE
SEAFOOD LASAGNA
Layers of tender pasta, shrimp and calamari in a Blackened cream sauce with spinach, ricotta, mozzarella, chunky marinara and a touch of Alfredo, baked until bubbling and golden.
LET'S COOK
DIRECTIONS
PREHEAT & PREP THE PASTA
Preheat the oven to 375°F. Cook the lasagna noodles in salted boiling water according to their package directions until just tender. Drain and lay them flat to prevent sticking while preparing the seafood filling.
PREP THE SEAFOOD
Pat the shrimp dry and cut any very large pieces into bite-sized portions. Drain the canned squid or calamari, reserving a little of its packing oil if desired. Finely dice the onion and bell pepper and mince the garlic.
SOFTEN THE AROMATICS
Heat a little olive oil and, if desired, a spoonful of the reserved squid oil in a wide skillet over medium heat. Add the onion and bell pepper, cooking until they begin to soften. Stir in the garlic and cook briefly until fragrant.
ADD THE SHRIMP & CALAMARI
Add the shrimp and squid to the skillet. Stir gently with the vegetables and cook until the shrimp begin to change color. Keep the seafood moving so it cooks evenly without becoming tough.
SEASON THE SEAFOOD FILLING
Sprinkle in Merman's Revenge Blackened Seasoning and a little black pepper. Add a splash of red wine vinegar and stir, scraping any flavorful bits from the bottom of the pan.
MAKE THE CREAMY SEAFOOD MIXTURE
Pour in approximately ¼ cup of heavy cream and stir until the ingredients are lightly coated. Add a few handfuls of baby spinach and gently fold until just wilted. Remove from the heat once the shrimp are cooked through; the mixture will also heat in the oven.
START THE FIRST LASAGNA LAYER
Spoon a thin layer of chunky marinara across the bottom of a baking dish. Add a small drizzle of Alfredo sauce, then arrange a layer of cooked lasagna noodles over the sauce.
ADD THE CHEESES
Spread small spoonfuls of ricotta across the noodles. Sprinkle with shredded mozzarella and a little grated Parmesan. Keep the Alfredo light so the seafood and tomato flavors remain balanced.
LAYER IN THE SEAFOOD
Spoon a portion of the shrimp, calamari and spinach filling over the cheese. Add another light layer of marinara and arrange more noodles on top. Repeat the noodles, sauces, ricotta, mozzarella, Parmesan and seafood until the ingredients are used.
FINISH WITH CHUNKY MARINARA
Top with a final layer of noodles and a generous spoonful of chunky marinara. Spread the sauce across the top and finish with the remaining mozzarella and Parmesan.
BAKE UNTIL BUBBLING
Place the lasagna in the preheated oven and bake at 375°F for approximately 30 minutes, until heated through and the cheese is melted and bubbling. If the top needs more color, broil briefly while watching closely to prevent burning.
REST, SLICE & SERVE
Remove the lasagna from the oven and allow it to rest for 10–15 minutes before cutting. This helps the layers hold together. Slice into portions and serve warm.
MADE WITH
BLACKENED SEASONING
Blackened Seasoning gives the shrimp, calamari and creamy spinach filling a bold savory base that stands up to rich cheese and tomato sauce.
EXPLORE BLACKENED →
GOOD TO KNOW
TIPS FROM
THE MERMAN
USE CHUNKY MARINARA
A thicker marinara helps the lasagna hold its layers. Add Alfredo lightly rather than replacing the tomato sauce.
DON’T OVERCOOK THE SEAFOOD
The shrimp and calamari cook in the skillet and warm again in the oven. Stop the stovetop cooking as soon as the seafood is ready.
LET THE LASAGNA REST
A short rest after baking makes the lasagna easier to slice into neat portions.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Watch Seafood Lasagna come together with Blackened-seasoned shrimp, calamari, spinach, and layers of creamy cheese and pasta.
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