Shrimp n Scallop Bacon Lasagna Texas Butter Recipe
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5 from 2 votes

Shrimp n Scallop Bacon Infused Lasagna

Wasn’t going to post this one, it was good, just felt like it was a lot of work. Keep in mind my dinners have to be “stick and move,” or I’ll end up in the drive-thru. Keep reading
This was made in one 12” pan and a large Pyrex to cook. Several prep bowls. Maybe I could have laid out everything better, perhaps I could have started before starving, who knows. It’s been in 2 more feedings since then, and all I can say is ewweee that was good!
Course Main Course
Style American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Calories 2249kcal
Author Shawn


Parts (in order of cook)

  • 1/2 lb bacon (='s 5-6 slices thick)
  • ¼ cup flour
  • 16 ounce half & half cream
  • 3 cups milk (more for thinner)
  • 2 cups parmesan cheese
  • 4 tbsp butter
  • 6 tsp garlic (='s 6 cloves fresh thin sliced)
  • 4 cups spinach (fresh chopped )
  • 2 pounds shrimp (cleaned deveined)
  • 1 pound scallops
  • 2 tbsp Cottonmouth
  • 15 ounce ricotta
  • 2 cups mozzarella (shredded )
  • 18 oz lasagna (='s 2 boxes oven ready I like Barilla)
  • 1 tsp salt (dashes)
  • 1 tbs olive oil



  • Clean, dry, and sprinkle shrimp and scallops with Cottonmouth or your fav. Set aside.
  • In your 12 in pan spray with nonstick if you need to and cook 6 slices of bacon.
  • Crumble 5 slices of bacon for spinach and save one piece for topping.
  • You’re going to be cleaning this pan so the nonstick helps a lot.
  • Now we’re going to make a redneck béchamel. Proly not a béchamel at all however it is our sauce base and important part of our party.
  • Turn bacon grease down to medium low.
  • We gotta make a light roux. Sprinkle flour in grease and stir until incorporated.
  • If too dry add a little olive oil until you get a “wet sand” consistency.
  • Stir or push around for about 2 minutes.
  • Pour in half & half
  • Turn heat up to medium.
  • Stir until incorporated. You will notice it puff and it gets a lot thicker.
  • Pour in a cup of milk and keep stirring. If too thick add more milk. I did, it’s a lot of flour to tame.
  • Sprinkle in a cup of parmesan and stir until smooth.
  • Get sauce to a paint consistency and add milk to accomplish. The redneck béchamel will thicken as it cools.
  • It took two ladles of sauce over each layer. The amount made was about 35 ounces or equivalent to 2 1/2 jars of 14 ounce shelf sauce. You could use a shelf sauce and cut time considerably. Then just use the bacon grease as the spinach wilter and put butter back in fridge.
  • Taste test salt requirements, add or don’t.
  • Pour redneck béchamel in large bowl and set aside.
  • Clean the 12 inch pan.
  • Dry and heat 12 inch to medium.
  • Spray non stick and drop in 4 tbsp of butter.
  • Drop in garlic slices and stir till golden brown.
  • Add 5 crumbled slices of bacon.
  • Dump in spinach and start tossing in the garlic butter.
  • Pull spinach from heat just before completely wilted.
  • Put 12 inch back on stove to medium high heat.
  • Drizzle some olive oil and drop in shrimp.
  • Cook both sides quickly but not completely. Just and outer fry.
  • Pull shrimp set aside.
  • Do the same thing to the scallops. Just a sear. Pull and set aside.
  • Done with the stove top...

Lasagna Layers

  • When I got the oven ready lasagna noodles all they had was the high dollar ones. From experience I knew they were too thick and if any overlapped you could tell when eating. In hindsight I should have avoided overlapping noodles or get what I know which is Barilla. They aren't too thick and a little more pleasant when overlapping happens. Just a personal preference, it may not bug you 😉
  • Cover bottom of Pyrex with your redneck béchamel.
  • Lay a layer of noodles.
  • Cover noodles with redneck béchamel.
  • Ad your shrimp. I used 20 shrimp that were 4 width x 5 length and about 1 inch apart from the other.
  • Fill shrimp layer spaces with scallops.
  • With ricotta cheese use hands to make about 1-2 inch ball and place one on each shrimp. I lightly salted my ricotta but this is not necessary.
  • Crumble any leftover ricotta around the shrimp.
  • Lay a layer of noodles and lightly press down.
  • Cover lasagna noodles with redneck béchamel.
  • Lay in the par cooked spinach to cover corner to corner.
  • Drizzle over some more redneck béchamel.
  • Add last layer of noodles.
  • Cover them with redneck béchamel.
  • Evenly sprinkle over mozzarella cheese.
  • Add remaining shrimp and scallops to look pretty.
  • Sprinkle over last cup of parmigiano.
  • Take sixth piece of bacon and crumble over top.
  • Bake at 350 degrees for 45 minute covered with aluminum foil.
  • Pull foil and broil for about 10 to 15 minutes until cheese is browning.


This is 2 layers stacked about 5x5 squared. Next time I’ll do 3x3 or 4x4 squared.

© Texas Butter®

➕ Nutrition
Nutrition Facts
Shrimp n Scallop Bacon Infused Lasagna
Amount Per Serving (355 g)
Calories 2249 Calories from Fat 1170
% Daily Value*
Fat 130g200%
Saturated Fat 70g438%
Cholesterol 972mg324%
Sodium 4668mg203%
Potassium 1567mg45%
Carbohydrates 127g42%
Fiber 5g21%
Sugar 14g16%
Protein 136g272%
Vitamin A 6815IU136%
Vitamin C 19.7mg24%
Calcium 1788mg179%
Iron 9.8mg54%
* Percent Daily Values are based on a 2000 calorie diet.
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