Best 2 Seafood Tortilla Lasagna Recipes

Seafood tortilla lasagna is a delicious and easy-to-make dish that combines the flavors of the sea with the classic flavors of lasagna. This hearty and flavorful dish is perfect for a special occasion or a casual weeknight dinner. It features layers of tender tortillas, succulent seafood, creamy sauce, and melted cheese.

Here are our top 2 tried and tested recipes!

SEAFOOD TORTILLA LASAGNA

Seafood Tortilla Lasagna image

My husband and I enjoy lasagna, seafood and Mexican fare. One evening, I combined all three into this deliciously different entree. It certainly is a tempting, memorable change of pace from traditional Italian-style lasagnas. -Sharon Sawicki, Carol Stream, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1 jar (20 ounces) picante sauce
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
4 to 6 garlic cloves, minced
1/3 cup butter, cubed
1/3 cup all-purpose flour
1 can (14-1/2 ounces) chicken broth
1/2 cup heavy whipping cream
15 corn tortillas (6 inches), warmed
1 package (16 ounces) imitation crabmeat, flaked
3 cups shredded Colby-Monterey Jack cheese
Sour cream and minced fresh cilantro, optional

Steps:

Place picante sauce in a blender; cover and process until smooth. Set aside. In a large skillet cook shrimp and cayenne in oil for about 3 minutes or until shrimp turn pink. Add garlic; cook 1 minute longer. Remove and set aside. , In the same skillet, melt butter. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cream and picante sauce; heat through. , Spread 1/2 cup of sauce in a greased 13x9-in. baking dish. Layer with six tortillas, half of the shrimp, crab and sauce and 1-1/4 cups cheese. Repeat layers. Tear or cut remaining tortillas; arrange over cheese. Sprinkle with remaining cheese. , Bake, uncovered, at 375° for 30-35 minutes or until bubbly. Let stand 15 minutes before cutting. Garnish with sour cream and minced cilantro if desired.

Nutrition Facts : Calories 371 calories, Fat 19g fat (12g saturated fat), Cholesterol 141mg cholesterol, Sodium 924mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.

SEAFOOD TORTILLA LASAGNA (LASAGNE)

Seafood Tortilla Lasagna (Lasagne) image

This was served at a potluck meal and everyone was begging for the recipe. It was the best seafood casserole type dish I have ever had!

Provided by Marg CaymanDesigns

Categories Cheese

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 (20 ounce) jar picante sauce
1 1/2 lbs uncooked medium shrimp, peeled and deveined
4 -6 garlic cloves, minced
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
1/3 cup butter
1/3 cup flour
1 (14 ounce) can chicken broth
1/2 cup whipping cream
15 (6 inch) corn tortillas, warmed
16 ounces imitation crabmeat, flaked
3 cups shredded colby-monterey jack cheese

Steps:

Place the picante sauce in a blender or food processor and blend until smooth. Set aside.
In a skillet, cook the shrimp, garlic and cayenne in oil until the shrimp turns pink; about 3 minutes. Remove and set aside.
In the same skillet, melt the butter. Stir in the flour until smooth. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat. Stir in the cream and picante sauce; heat through.
Spread 1/2 cup of the sauce in a greased 13x9-inch baking dish.
Layer with six tortillas, half the shrimp, crabmeat and white sauce and 1-1/4 cups of the cheese.
Repeat layers.
Tear or cut the remaining tortillas; arrange over cheese. Sprinkle with remaining cheese.
Bake, uncovered, at 375°F for 30-35 minutes or until bubbly. Let stand 15 minutes before serving.

Nutrition Facts : Calories 392.6, Fat 21.1, SaturatedFat 11.6, Cholesterol 146.2, Sodium 1028.9, Carbohydrate 24.6, Fiber 2.8, Sugar 2.1, Protein 26.9

Tips:

Use a good quality store-bought or homemade tortilla for the lasagna. This will help to ensure that the lasagna is sturdy and holds together well.
Don't overfill the tortillas with filling. This will make them difficult to roll and may cause them to fall apart.
Be careful not to overcook the lasagna. The tortillas should be heated through, but they should not be dry or crispy.
Serve the lasagna immediately, while it is still hot and bubbly. You can top it with additional sour cream, salsa, or guacamole, if desired.

Conclusion:

Seafood tortilla lasagna is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. It is a great way to use up leftover seafood, and it is sure to please everyone at the table. With its combination of fresh seafood, creamy sauce, and crispy tortillas, this lasagna is a surefire hit. So next time you're looking for a new and exciting way to enjoy seafood, give this recipe a try. You won't be disappointed!