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Seafood lasagna
Seafood lasagna

You will need to present your vaccine passport to pick up your online order in-store as of January 18. In any other situation, please select home delivery.

Seafood lasagna

Preparation 30 minutes
Cooking time 35 to 45 minutes
Servings 4


  • 75 ml (5 tbsp) butter, divided
  • 125 ml (1/2 cup) celery, diced
  • 3 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 60 g (1/4 cup) flour
  • 375 ml (1 1/2 cups) hot chicken stock or clam juice
  • 125 ml (1/2 cup) white wine
  • 227 g (1/2 lb) small scallops
  • 227 g (1/2 lb) Northern shrimp
  • 227 g (1/2 lb) crabmeat
  • 10 ml (2 tsp) paprika
  • Salt and freshly ground black pepper
  • 125 ml (1/2 cup) 35% cooking cream
  • 24 won ton wrappers
  • 375 ml (1 1/2 cups) mozzarella cheese, grated


  1. Melt 15 ml (1 tbsp) of butter in a skillet over medium heat and cook the celery, onion and garlic. Set aside.
  2. Melt 60 ml (4 tbsp) of butter in a saucepan. 
  3. Add the flour and cook for 5 minutes over low heat, stirring occasionally with a wooden spoon.
  4. Add the hot broth. 
  5. Stir with a whisk and simmer for 15 minutes over low heat.
  6. In another saucepan, bring the white wine to a simmer and poach the scallops for 1 minute.
  7. Remove from the wine and set aside.
  8. Add the white wine to the vegetable mixture.
  9. Stir the scallops, shrimp, crabmeat and vegetables into the sauce.
  10. Add the paprika, salt and pepper to taste.
  11. Gently stir in the cream.
  12. Spoon a small quantity of sauce into each ramekin.
  13. Place 2 won ton wrappers on the sauce, add filling, then add more sauce.
  14. Add 2 more won ton wrappers and add more filling.
  15. Cover with 2 more won-ton wrappers and sauce.
  16. Sprinkle the cheese over the top.
  17. Cook in the oven at 180°C (350°F) for 25 minutes, or until the tops are golden.
  18. Serve.
Availability in stores