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Seafood Lasagna

Seafood Lasagna
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This Seafood Lasagna recipe combines the indulgent comfort of classic Italian lasagna with fresh, flavorful seafood like shrimp, crab, and scallops. Layered with tender noodles, creamy béchamel sauce, and a blend of ricotta, mozzarella, and Parmesan cheeses, it creates an elegant, crowd-pleasing meal perfect for family gatherings or special occasions. Easy to prepare with make-ahead options, this dish balances richness with bright lemon zest and fresh herbs for a perfectly harmonious seafood pasta bake.

Ingredients

Scale

Seafood and Aromatics

  • 1 cup shrimp, peeled and deveined
  • 1 cup crab meat
  • 1 cup scallops
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • Salt and black pepper, to taste

Lasagna Layers

  • 9–12 no-boil or traditional lasagna noodles
  • 1 ½ cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese, plus extra for topping
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil (for garnish)
  • 1 teaspoon lemon zest

Béchamel Sauce

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups warm milk
  • ¼ teaspoon nutmeg
  • Salt and black pepper, to taste

Instructions

  1. Prepare the Seafood: Lightly sauté the shrimp, crab meat, and scallops in olive oil with minced garlic and finely chopped onions. Season with salt and pepper and cook just until the seafood turns opaque, ensuring tenderness.
  2. Make the Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook until smooth and bubbly. Gradually add warm milk while whisking constantly to avoid lumps. Cook until the sauce thickens, then season with nutmeg, salt, and pepper.
  3. Mix the Cheese Filling: Combine ricotta cheese with chopped parsley, lemon zest, and a small handful of grated Parmesan cheese to add moisture and tanginess to the creamy béchamel.
  4. Layer Your Lasagna: Spread a thin layer of béchamel sauce on the bottom of a baking dish. Add a layer of lasagna noodles, then spread the cheese filling evenly, followed by the sautéed seafood. Sprinkle mozzarella cheese over the seafood layer. Repeat layers until ingredients are used, finishing with béchamel sauce and a generous topping of Parmesan cheese for a golden crust.
  5. Bake to Perfection: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and continue baking for another 10-15 minutes until the top is bubbling and browned beautifully.

Notes

  • Use fresh or properly thawed seafood for best flavor and texture.
  • Do not overcook seafood during sautéing to keep it tender after baking.
  • Let the lasagna rest for 10 minutes before slicing to allow layers to set.
  • Season each layer lightly for balanced flavor throughout the dish.
  • Use high-quality, whole-milk cheeses for richer flavor and better meltability.
  • For a gluten-free option, substitute the noodles with gluten-free lasagna noodles or thinly sliced zucchini.
  • To add spice, mix red pepper flakes into the béchamel sauce.
  • For dairy-free versions, use plant-based cheeses and coconut or almond milk in the béchamel.

Nutrition

Keywords: seafood lasagna, shrimp lasagna, crab, scallops, Italian seafood bake, creamy lasagna, béchamel sauce, dinner recipe, make ahead, family-friendly

Find it online: https://ninagourmet.com/seafood-lasagna/