Description

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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Ingredients

Scale

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)

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Instructions

Step 1: Prepare the Seafood Filling

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

Step 2: Make the Béchamel Sauce

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

Step 3: Prepare the Ricotta Mixture

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

Step 4: Preheat the Oven and Cook the Noodles

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

Step 5: Assemble the Lasagna

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

Step 6: Bake the Lasagna

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

Step 7: Garnish & Serve

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

Notes

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.

Prep Time: 30 minutes
Cook Time: 1 hour
Cuisine: American