Creamy Seafood Lasagna
This creamy seafood lasagna is a rich, elegant twist on a beloved Italian classic — perfect for family dinners, date nights, or festive gatherings. Each bite offers a comforting blend of creamy sauce, tender seafood, and golden melted cheese that’s pure coastal indulgence.
Ingredients
Seafood Filling:
- 1 lb mixed seafood shrimp, crab, and scallops
- 2 tbsp butter
- 2 cloves garlic minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Juice of ½ lemon
Cheese Layer:
- 1 ½ cups ricotta cheese
- 1 ½ cups shredded mozzarella
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 tbsp chopped parsley or basil
White Sauce (Bechamel):
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups milk
- ½ cup seafood stock
- ¼ tsp nutmeg
- Salt and pepper to taste
Assembly:
- 9 lasagna noodles cooked al dente
- Extra mozzarella and Parmesan for topping
- Fresh parsley or lemon zest for garnish
Instructions
- Prepare the Seafood: Sauté garlic in butter and olive oil, then add seafood, seasoning, and lemon juice. Cook briefly until just opaque. Set aside.
- Make the White Sauce: Melt butter, whisk in flour, and slowly add milk and seafood stock. Season with nutmeg, salt, and pepper. Stir until smooth and thick.
- Prepare the Cheese Mixture: In a bowl, mix ricotta, mozzarella, Parmesan, egg, and herbs.
- Assemble the Lasagna: Spread a layer of sauce in the baking dish. Add noodles, cheese mixture, seafood, and sauce. Repeat layers, finishing with sauce and cheese on top.
- Bake: Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 15–20 minutes until golden and bubbly.
- Rest & Serve: Let cool for 10 minutes before slicing. Garnish with parsley or lemon zest.
Notes
- Seafood Options: You can use shrimp, crab, scallops, or even white fish — fresh or frozen.
- Make Ahead: Assemble up to a day in advance and refrigerate. Bake just before serving.
- Storage: Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.
- Reheating Tip: Reheat covered in the oven at 350°F (175°C) for 20–25 minutes.