Dive into a luscious, seafood-filled version of a classic Italian favorite with this Seafood Lasagna recipe. Layers of tender pasta, a creamy, cheesy sauce, and a medley of succulent seafood make this dish an indulgent treat. Perfect for special occasions or when you want to impress your guests, this seafood lasagna is both comforting and elegant. Let’s get started on this deliciously decadent dish!
Ingredients
For the Seafood Filling:
- 1/2 pound shrimp, peeled, deveined, and chopped
- 1/2 pound scallops, chopped
- 1/2 pound crab meat (lump or imitation)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
For the Ricotta Layer:
- 15 ounces ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
For the White Sauce (Béchamel):
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
For Assembly:
- 12 lasagna noodles, cooked according to package instructions
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Directions
- Prepare the Seafood Filling: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the shrimp and scallops, season with salt and pepper, and cook until just opaque, about 3-4 minutes. Stir in the crab meat, lemon juice, and fresh parsley. Remove from heat and set aside.
- Make the Ricotta Layer: In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, fresh parsley, salt, and pepper. Mix well until smooth and set aside.
- Prepare the White Sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the milk, continuing to stir until the sauce thickens and is smooth, about 5-7 minutes. Add the nutmeg, salt, pepper, and mozzarella cheese. Stir until the cheese is melted and the sauce is creamy. Remove from heat.
- Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of the white sauce on the bottom. Layer 3 lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the seafood filling, and a layer of white sauce. Repeat the layers twice more, ending with a layer of white sauce on top.
- Add the Toppings: Sprinkle the top layer with the shredded mozzarella cheese and grated Parmesan cheese.
- Bake the Lasagna: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the cheese on top is golden and bubbly.
- Rest and Serve: Allow the lasagna to rest for 10 minutes before slicing. Garnish with chopped parsley and serve warm.
How to Prepare
This Seafood Lasagna is a luxurious and comforting dish that combines the richness of the creamy white sauce with the delicate flavors of shrimp, scallops, and crab. The ricotta layer adds a creamy, cheesy contrast, while the tender pasta provides a perfect base for the seafood filling. The key to a successful lasagna is letting it rest after baking, which helps the layers set and makes it easier to slice and serve.
Preparation Time
- Prep time: 30 minutes
- Cook time: 50 minutes
- Total time: 1 hour 20 minutes
Servings
This recipe serves 6-8 people.
FAQs
- Can I use other types of seafood? Yes, you can customize the seafood filling with other favorites like lobster, clams, or fish.
- Can I make this lasagna ahead of time? Absolutely! You can assemble the lasagna, cover it, and refrigerate it for up to 24 hours before baking. Just add an extra 10-15 minutes to the baking time if it’s cold from the fridge.
- What side dishes go well with seafood lasagna? A simple green salad, garlic bread, or roasted vegetables make excellent accompaniments.
- How do I store leftovers? Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.