top of page
GET A BOTTLE
Glassons Graphics (2).png

Seafood Lasagna

Using Glasson's Bloody Mary mix as a sauce base injects instant depth by combining complex notes of horseradish, celery salt, citrus, and Worcestershire in one pour. This shortcut dramatically cuts down on prep time and spice cupboard ingredients while providing a balanced, acidic counterpoint that cuts through the richness of heavy cream and seafood.

ChatGPT Image Aug 21, 2026, 05_13_42 PM.png
Ingredients

Recipe Overview

Prep Time: 25 minutes

Cook Time: 45 minutes

Difficulty: Medium

Servings: 8 servings

 

For the Seafood & Bloody Mary Cream Sauce:

  • 1 lb large shrimp (peeled, deveined, coarsely chopped)

  • 8 oz lump crabmeat (or imitation crab)

  • 8 oz bay scallops (thawed and drained)

  • 1.5 cups Glasson's Bloody Mary mix

  • 1 cup heavy cream

  • 2 tbsp butter

  • 1 small sweet onion (finely chopped)

  • 4 garlic cloves (minced)

  • 1/2 cup dry white wine

  • 1 tsp Old Bay seasoning [1, 2, 3, 4, 5, 6, 7]

​

For the Layers & Assembly:

  • 12 oven-ready lasagna noodles

  • 15 oz ricotta cheese

  • 1 large egg (beaten)

  • 2 cups shredded mozzarella cheese

  • 1/2 cup grated Parmesan cheese

  • 1/4 cup fresh basil or parsley (chopped)

The perfect sauce base using Glasson's Bloody Mary Mix

Directions

  1. Preheat your oven to 350°F and lightly grease a 9x13-inch baking pan

  2. Melt butter in a large skillet over medium-high heat. Add the chopped onion and garlic, cooking for 3 to 4 minutes until translucent and fragrant

  3. Pour in the white wine to deglaze the pan, scraping up any browned bits. Pour in Glasson's Bloody Mary mix and heavy cream. Whisk gently, bring to a simmer, and let it reduce for about 8 to 10 minutes over medium-low heat until it thickens slightly

  4. Stir the chopped shrimp, scallops, and Old Bay seasoning directly into the simmering sauce. Cook for just 2 to 3 minutes until the shrimp begin to turn pink but are not fully cooked through (they will finish in the oven). Gently fold in the delicate crabmeat. Remove the skillet from the heat

  5. In a separate medium bowl, stir together the ricotta cheese, beaten egg, a handful of mozzarella, and half of the fresh herbs

  6. Ladle roughly 1 cup of the liquid from the seafood sauce onto the bottom of the baking pan

  7. Arrange 4 oven-ready noodles across the bottom

  8. Spread half of the ricotta cheese mixture over the noodles, then spoon half of the seafood and remaining sauce evenly on top

  9. Add another layer of 4 noodles, the remaining ricotta mixture, and the rest of the seafood sauce

  10. Top with the final 4 noodles

  11. Sprinkle the remaining mozzarella and Parmesan cheese over the top layer. Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbling and golden-brown at the edges

  12. Let the lasagna rest for 15 minutes before slicing. Garnish with the remaining fresh basil or parsley

bottom of page