This Gluten-free, Healthy, Low Carb Seafood Lasagna is really easy to make. Making your own gluten-free lasagna noodles (which takes under 10 minutes!) and then simply combining alternating layers of seafood, ricotta and cheese, this deliciously simple and healthy Seafood Lasagna is sure to please the whole family.
Growing up in Canada, one of my fondest memories was Christmas Eve.
With the twinkling of lights over the snow-laden tree branches, it was such a magical night, filled with laughter and excitement.
Traditionally, my Mum would make crepes, stuffed either with an Italian filling or a garlic white seafood stuffing.
As a kid, seafood was not really my thing. However, since growing up (well, sort of growing up!) and moving to the gulf coast of Florida, I have a new profound appreciation and love for seafood.
By using my Taco Tortilla bake, as my inspiration for my gluten-free "noodles", I knew I could create a healthy, delicious, gluten-free and easy Seafood Lasagna.
Wanting to also add a little colour to my Seafood Lasagna, I opted to make my noodles using beets!
What ingredients do you need to make Gluten-Free Seafood Lasagna "Noodles"?
- cooked beets (canned or fresh)
- egg whites and an egg
- coconut flour
- Italian seasonings - ie. garlic, onion, basil, oregano, rosemary, thyme, marjoram
What ingredients are necessary to make the White Seafood Lasagna Sauce
- ricotta (whole milk or fat-free both work)
- riced cauliflower
- almond milk
- basil, garlic, rosemary, sage, salt
- nutritional yeast (optional)
How do you make Gluten-free Noodles
- add the beets, egg whites, egg, coconut flour and spices to a high-speed blender
- blend for one minute
- pour in a 10 x 17 or 9 x 13 rimmed baking dish lined with parchment paper or a Silpat mat
- bake for 20-25 minutes
- cut into noodles to fit the lasagna pan (if using a loaf pan, divide noodles into 6 strips and double up each layer. If using a larger pan, divide noodles into 3rds to fit pan.
How do you make the Gluten-free Seafood Lasagna
- preheat the oven to 400 degrees.
- grease a small rectangular pan or loaf pan well
- prepare your noodles and cut them to fit your baking dish
- prepare the garlic cream sauce
- add ricotta cheese and an egg to the garlic cream sauce and combine
- toss scallops with a pinch of salt, pepper and garlic
- spread ¼th of the garlic cream sauce mixture on the bottom of the dish
- add a layer of noodles
- spread another ¼th of the garlic cream sauce mixture over the noodle and add ½ of the scallops and spinach
- add a sheet of noodles and top with ¼th garlic cream sauce and remaining scallops
- for the final layer, add the remaining noodles, cover with remaining garlic cream sauce and top with Parmesan and mozzarella cheese and sliced grape tomatoes (if using)
- bake in the oven for 30 minutes or until cheese begins to brown.
Do you have to cook the scallops first?
Because we are using bay scallops in this recipe, they will cook while in the oven. If you use any larger size-types of seafood, such as fish or larger scallops, you should quickly pan fry the seafood until cooked throughout.
Substitutions for the Gluten-Free Seafood Lasagna recipe
- Gluten-free "noodles" - easily replace these noodles with ready-bake lasagna noodles
- Bay Scallops - replace this with shrimp or any other seafood such as crab meat, lobster meat or any other type of white fish. If you are replacing the scallops with fish, I would suggest cooking the fish first and then chopping it up into smaller pieces
- Ricotta - replace with equal parts of cottage cheese. Just make sure you squeeze out any extra moisture from the cottage cheese
- Almond milk - replace it with any type of milk. You can also replace the milk with cottage cheese that has NOT been strained
Can I make this Gluten-free Seafood Lasagna Paleo-friendly?
Absolutely! The gluten-free beet noodles are already Paleo.
Simply replace the ricotta with equal parts of my Vegan Creamy Garlic Sauce (Whole30, Low Carb, Gluten-Free, Keto) and add an additional ¼ cup of Nutritional Yeast to replace the Parmesan and Mozzarella cheese.
If you like this Gluten-Free Seafood Lasagna recipe, you may also enjoy:
- Easy Lasagna With Homemade Low Carb Noodles (Keto, Gluten-Free)
- Taco Tortilla Bake (Keto, Gluten-Free, Whole30)
- Italian Ricotta Stuffed Crepes
- Seafood Casserole (Low Carb, Keto, GF)
Healthy Gluten-Free and Low Carb Seafood Lasagna
Absolutely delicious and so easy to make! This gluten-free and low carb seafood lasagna uses easy homemade noodles layered with a cauliflower garlic ricotta white sauce to make the perfect, healthy, low carb and gluten-free lasagna casserole.
- Total Time: 1 hours 10 minutes
- Yield: 6 slices 1x
Ingredients
Noodles:
- 4 small cooked beets (approximately 270 g or 10 oz)
- ¾ cup liquid egg whites (approximately 180 g)
- 1 egg
- ⅓ cup coconut flour
- 1 tbsp garlic powder
- 1 tbsp onion flakes
- 1 tbsp rosemary
- 1 tbsp thyme
- 1 tbsp oregano
- 1 tsp salt
White Ricotta Garlic Sauce
- 1 cup ricotta (fat free or whole milk)
- 1 Healthy Garlic Cream Sauce recipe
- 1 egg
For the Seafood:
- 1 lb bay scallops (or any other seafood chopped to bite size pieces)
- pinch salt and pepper
For the Casserole Topping:
- 2-4 oz shaved Parmesan or Mozzarella
- 4-5 grape tomatoes, cut in half
Instructions
To Make the Beet Noodles
- Preheat the oven to 425 degrees F. Line a 10 x 17 rimmed baking sheet with parchment paper and set aside.
- In a high speed blender, combine all the noodle ingredients. Process for 1-2 minutes.
- Pour mixture onto baking tray and bake for 20-25minute or until "noodles" are dry to the touch.
- Remove from the oven and flip noodles onto a cookie sheet.
- Using a pizza cutter or sharp knife, cut noodle sheet cross-wise to form 3-4 equal size sheets (depending on the size of your dish). Set aside
To make the Ricotta White Sauce
- Add all the ingredients into a high-speed blender and blend for 1-2 minutes.
- Taste and add any additional spices or salt.
To Prepare the Seafood
- In a small bowl, toss scallops with a pinch of salt, pepper and garlic powder. Set aside
To Assemble the Seafood Lasagna
- Preheat the oven to 425 degrees F. Spray a 9 x 5 loaf pan with cooking spray.
- Spread ¼th of the ricotta white sauce mixture on the bottom of the dish
- Add a layer of noodle
- Spread another ¼th of the ricotta white sauce mixture over the noodle and add ½ of the scallops and spinach
- Add 1-2 sheets of noodles (if you cut the noodles into 4th then use 2 noodles) and top with ¼th ricotta white sauce and remaining scallops
- For the final layer, add the remaining noodles, cover with remaining ricotta white sauce mixture and top with Parmesan/mozzarella cheese and sliced tomatoes.
- Bake in the oven for 30 minutes or until cheese begins to brown.
Notes
- See post for substitutions
- Nutritional information is for recipe as listed
- For Weight Watchers, I calculated this to be 2 points for the blue program
- if using a loaf pan, divide noodles into 6 and double each noodle layer so that you end up with 3 layers total. If using a larger pan, divide sheet of noodles into 3 sections to create 3 layers
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Meals
- Cuisine: Keto, Low Carb, Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 165
- Sugar: 6.9 g
- Fat: 2.8 g
- Carbohydrates: 12.4 g
- Fiber: 2.5 g
- Protein: 22.3 g
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