Seafood Lasagna Recipe

Creamy, flavorful, and packed with succulent seafood, this Seafood Lasagna is a decadent twist on the classic Italian dish. Layered with a rich, cheesy béchamel sauce, tender pasta, and a medley of seafood, this dish is perfect for special occasions or a cozy family dinner.

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Why You’ll Love This Recipe

• Luxuriously Creamy – Rich béchamel sauce and three types of cheese create the perfect creamy texture.
• Seafood Delight – Loaded with shrimp, crab, and scallops for a seafood lover’s dream.
• Comfort Food at Its Finest – Hearty, satisfying, and perfect for a special dinner.
• Freezer-Friendly – Make ahead and freeze for easy entertaining.

Ingredients You’ll Need

For the Seafood Filling:

• 1 lb large shrimp, peeled, deveined, and chopped
• 1 lb scallops, quartered
• 1 lb lump crab meat, drained
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp red pepper flakes (optional)
• ½ cup dry white cooking wine (or vegetable broth)
• Salt and black pepper to taste

For the Béchamel Sauce:

• 6 tbsp unsalted butter
• ½ cup all-purpose flour
• 4 cups whole milk, warmed
• 1 cup heavy cream
• 1 tsp nutmeg
• ½ cup grated Parmesan cheese
• Salt and black pepper to taste

For the Ricotta Mixture:

• 2 cups ricotta cheese
• 1 large egg, beaten
• 1 cup shredded mozzarella cheese
• ¼ cup chopped fresh parsley

For Assembly:

• 12 lasagna noodles, cooked al dente
• 1 cup shredded mozzarella cheese (for topping)
• ½ cup grated Parmesan cheese (for topping)
• Fresh parsley, chopped (for garnish)

Tools You’ll Need

• Large skillet
• Large pot for boiling pasta
• Whisk
• 9×13-inch baking dish
• Mixing bowls
• Aluminum foil

Step-by-Step Instructions

Step 1: Prepare the Seafood Filling

1. Heat olive oil in a large skillet over medium heat.
2. Add garlic and onion, sauté for 2-3 minutes until fragrant.
3. Add shrimp and scallops, cooking for 3-4 minutes until just opaque.
4. Stir in crab meat, oregano, basil, and red pepper flakes.
5. Pour in white wine or broth and cook for another 2-3 minutes until slightly reduced.
6. Season with salt and pepper, then remove from heat and set aside.

Step 2: Make the Béchamel Sauce

1. In a saucepan over medium heat, melt butter.
2. Whisk in flour and cook for 1-2 minutes to form a roux (should be golden and smooth).
3. Gradually whisk in warm milk and heavy cream.
4. Continue to whisk until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
5. Stir in nutmeg, Parmesan cheese, and season with salt and pepper.
6. Remove from heat and set aside.

Step 3: Prepare the Ricotta Mixture

1. In a mixing bowl, combine ricotta cheese, beaten egg, mozzarella cheese, and chopped parsley.
2. Mix until well blended and set aside.

Step 4: Preheat the Oven and Cook the Noodles

1. Preheat the oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions, then drain and lay flat on a clean surface.

Step 5: Assemble the Lasagna

1. Spread a thin layer of béchamel sauce on the bottom of the baking dish.
2. Arrange a layer of lasagna noodles over the sauce.
3. Spread half of the ricotta mixture over the noodles.
4. Spoon half of the seafood filling evenly over the ricotta.
5. Drizzle with béchamel sauce.
6. Repeat the layers: noodles, ricotta mixture, seafood, and béchamel sauce.
7. Finish with a final layer of noodles, béchamel sauce, and top with mozzarella and Parmesan cheeses.

Step 6: Bake the Lasagna

1. Cover the dish with aluminum foil and bake for 30 minutes.
2. Remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbly.
3. Allow the lasagna to rest for 15 minutes before slicing to set the layers.

Step 7: Garnish & Serve

1. Garnish with fresh parsley and serve warm with a side of garlic bread or a crisp green salad.

Tips for the Best Seafood Lasagna

• Don’t Overcook the Seafood: The seafood will cook further in the oven, so slightly undercook it in the skillet.
• Béchamel Consistency: If the sauce is too thick, add a splash of milk to loosen it.
• Layering: Ensure each layer is even to achieve the perfect bite in every slice.
• Resting Time: Let the lasagna rest before cutting to prevent it from falling apart.

Serving Suggestions

• Garlic Bread – Perfect for sopping up the rich, creamy sauce.
• Caesar Salad – Adds a fresh, crunchy contrast to the rich lasagna.
• Roasted Vegetables – Serve alongside for added texture and flavor.
• White Wine – A crisp Chardonnay or Pinot Grigio pairs wonderfully with the creamy seafood flavors.

How to Store & Reheat

Storing:

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Wrap individual portions in plastic wrap and foil, then freeze for up to 2 months.

Reheating:

• Oven: Reheat at 350°F for 15-20 minutes until warmed through.
• Microwave: Heat on medium power in 1-minute intervals until hot.

Frequently Asked Questions

1. Can I use other seafood?
   Yes, lobster, clams, or even white fish can be added for variety.
2. Can I make this dish ahead of time?
   Absolutely! Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking.
3. Can I use gluten-free noodles?
   Yes, use gluten-free lasagna noodles and ensure other ingredients are gluten-free as well.
4. What can I substitute for ricotta?
   Cottage cheese or a blend of cream cheese and Greek yogurt works well.

Final Thoughts

Seafood Lasagna is a showstopping dish that’s both comforting and sophisticated. The combination of tender pasta, creamy béchamel, and succulent seafood creates a meal that’s perfect for holidays, special dinners, or anytime you’re craving something indulgent.

Serve with a side of garlic bread and a crisp green salad to balance out the richness of the dish. This recipe is also great for making ahead, so you can enjoy a delicious meal without the last-minute rush.

Give it a try and let the rich, savory flavors transport you to a coastal Italian feast!

Preparation Time: 30 minutes
Cooking Time: 1 hour
Cuisine: Italian

Nutritional Information (Per Serving):

Calories: 550 | Protein: 30g | Carbohydrates: 45g | Fat: 29g | Fiber: 3g | Sodium: 780mg

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