If you are on the hunt for a dish that effortlessly combines the richness of the sea with the comforting layers of a classic Italian favorite, look no further than this Seafood Lasagna Recipe. Bursting with succulent shrimp, tender scallops, and sweet lump crab meat, all nestled within luscious creamy layers of ricotta and béchamel sauce, this lasagna offers a harmonious blend of textures and flavors that will delight any seafood lover and impress guests alike. Whether it’s a special occasion or a cozy dinner at home, this recipe truly elevates lasagna to a luxurious, unforgettable meal.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role: some bring vibrant seafood flavors, others create creamy textures, and a few add subtle aromatic notes that elevate the entire dish. The simplicity of these ingredients makes this Seafood Lasagna Recipe both approachable and rewarding to prepare.
- Lasagna noodles (9): Perfect to create the sturdy, tender layers that hold everything together beautifully.
- Olive oil (2 tablespoons): Adds a delicate richness for sautéing the aromatics and seafood.
- Small onion (1, finely chopped): Provides a sweet, savory base when cooked until soft.
- Garlic cloves (2, minced): Infuses the dish with warm, aromatic depth.
- Raw shrimp (1 pound, peeled, deveined, chopped): Offers a firm and sweet seafood protein essential for the recipe.
- Sea scallops (1/2 pound, halved or quartered): Delivers a tender texture and delicate flavor to the seafood medley.
- Lump crab meat (1/2 pound, shell removed): Adds a sweet and flaky contrast that makes the lasagna decadent.
- All-purpose flour (3 tablespoons): The base for thickening the creamy béchamel sauce.
- Whole milk (2 1/2 cups): Creates a smooth, velvety texture in the sauce.
- Heavy cream (1/2 cup): Enriches the sauce, making it luxuriously creamy.
- Grated Parmesan cheese (1/2 cup): Brings umami punch and enhances the sauce’s flavor complexity.
- Nutmeg (1/4 teaspoon): Adds a subtle warmth and a hint of earthiness that complements the creamy sauce.
- Salt (1 teaspoon) and black pepper (1/2 teaspoon): Essential seasonings that bring balance and highlight the seafood’s freshness.
- Fresh parsley (1/4 cup, chopped): Gives a fresh, herbaceous lift to the creamy layers.
- Fresh basil (1/4 cup, chopped): Brings a sweet, aromatic note that brightens the dish.
- Ricotta cheese (2 cups): Ensures a creamy, slightly tangy layer that contrasts beautifully with the seafood.
- Large egg (1): Binds the ricotta mixture for perfect layering.
- Shredded mozzarella cheese (2 cups): Melts to create that irresistible golden, bubbly topping.
- Extra Parmesan cheese for topping: Adds a savory, crispy crust that completes the lasagna experience.
How to Make Seafood Lasagna Recipe
Step 1: Cook the Lasagna Noodles
Begin by cooking the lasagna noodles according to the package directions until al dente. Properly cooked noodles are crucial because they provide the perfect structure to hold the creamy layers together without becoming mushy. Once done, drain them carefully and set aside to cool slightly while you prepare the fillings.
Step 2: Sauté Aromatics and Seafood
In a large skillet, warm the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent, about 3 to 4 minutes, which releases its sweet aroma. Stir in the minced garlic and let it cook for an additional minute to awaken those bold flavors. Next, add the shrimp and scallops, cooking them just until they turn opaque—this ensures they stay tender and juicy. Finally, fold in the lump crab meat gently to maintain its delicate texture, then remove the skillet from the heat.
Step 3: Prepare the Creamy Béchamel Sauce
In a medium saucepan, start by melting butter over medium heat, then whisk in the flour to form a roux. Cook this mixture for a minute or two, allowing the raw flour taste to cook out. Gradually whisk in whole milk and heavy cream, constantly stirring to avoid lumps. Let the sauce cook and thicken for about 5 to 6 minutes until smooth and luscious. Stir in the Parmesan cheese, nutmeg, salt, and black pepper, adjusting the seasoning to taste before removing from heat. This sauce is the luscious backbone of the dish that ties all the seafood and cheeses together.
Step 4: Mix the Ricotta Layer
In a small bowl, combine the ricotta cheese with the egg, fresh chopped parsley, and basil. The egg acts as a binder, while the herbs infuse fresh bursts of flavor. This mixture will add a creamy, herbaceous layer between the noodles and seafood, balancing richness with brightness.
Step 5: Assemble the Lasagna
Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of the béchamel sauce to prevent sticking. Lay down three cooked lasagna noodles, then spread half of the ricotta mixture over them. Add half of the sautéed seafood evenly on top and spoon some sauce over this layer. Repeat this pattern with the next three noodles, remaining ricotta, seafood, and sauce. Finish with the last three noodles, the remaining sauce, then generously sprinkle the shredded mozzarella and extra Parmesan cheese on top for a golden, melty crust.
Step 6: Bake to Perfection
Cover the dish tightly with foil and bake for 25 minutes to allow the flavors to meld and heat through. Remove the foil and continue baking for another 15 to 20 minutes until the top is beautifully golden and bubbling. Let the lasagna rest for at least 10 to 15 minutes before slicing—this resting period helps the layers set, ensuring clean slices and an irresistible presentation.
How to Serve Seafood Lasagna Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil on top just before serving adds a lovely pop of color and a fresh herbal aroma. For a touch of elegance, you can also shave a little extra Parmesan cheese over each slice or drizzle a light lemon-infused olive oil to brighten the flavors.
Side Dishes
This Seafood Lasagna Recipe pairs beautifully with crisp, lightly dressed green salads, such as arugula tossed with lemon vinaigrette, or a simple Caesar salad. Steamed or roasted seasonal vegetables like asparagus, green beans, or baby carrots provide fresh, crunchy contrasts to the creamy lasagna. Garlic bread or crusty Italian bread rounds out the meal, perfect for soaking up every last bit of the delicious sauce.
Creative Ways to Present
For a dinner party, consider serving individual portions in small ramekins topped with a sprinkle of Parmesan and fresh herbs. This adds a touch of sophistication and makes plating easier. Alternatively, cut the lasagna into neat squares and layer them slightly overlapping on a platter, garnished with edible flowers or microgreens for a festive look.
Make Ahead and Storage
Storing Leftovers
Store any leftover Seafood Lasagna in an airtight container in the refrigerator for up to three days. Because the flavors continue to meld, leftovers can sometimes taste even better the next day—just be sure to reheat thoroughly before enjoying.
Freezing
If you want to save time for busy days, this Seafood Lasagna Recipe freezes well. After assembling (but before baking), wrap the dish tightly with plastic wrap and a layer of foil. It can be frozen for up to 2 months. Thaw overnight in the fridge before baking as instructed.
Reheating
Reheat leftovers by placing portions in the oven at 350°F (175°C), covered with foil, to prevent drying out. Warm for about 20 minutes or until heated through. Microwaving is fine for a quick fix, but oven reheating maintains the lasagna’s texture best.
FAQs
Can I use other types of seafood in this recipe?
Absolutely! The recipe is versatile—you can substitute lobster for crab or mix in clams or mussels, depending on what’s fresh and available. Just adjust cooking times slightly for delicate shellfish.
Do I have to use fresh herbs, or can I use dried?
Fresh parsley and basil provide the brightest flavors, but if you only have dried herbs on hand, use about one-third of the amount and add them earlier in the cooking process to bring out their aroma.
Is it necessary to pre-cook the seafood?
Yes, sautéing the shrimp and scallops until just opaque ensures they don’t overcook during baking, keeping them tender and succulent in the final dish.
Can I make the Seafood Lasagna Recipe gluten-free?
To make this recipe gluten-free, simply substitute the regular lasagna noodles with certified gluten-free noodles and use gluten-free all-purpose flour or cornstarch for thickening the sauce.
What can I add for a bit of spice?
If you enjoy a little heat, stir in a pinch of crushed red pepper flakes into the béchamel sauce, or sprinkle some on top before baking. It adds a lovely kick without overpowering the delicate seafood flavors.
Final Thoughts
This Seafood Lasagna Recipe is truly a celebration of the ocean’s bounty wrapped in velvety layers of creamy sauce and cheese. Whether you’re serving it to loved ones or indulging in a special solo meal, it offers a taste experience that feels both luxurious and comforting. Give it a try—you’ll soon understand why it’s a cherished recipe that keeps everyone asking for seconds.
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Seafood Lasagna Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Pescatarian
Description
This Seafood Lasagna combines succulent shrimp, sweet sea scallops, and delicate lump crab meat in a creamy Parmesan béchamel sauce layered between tender lasagna noodles and rich ricotta cheese. Baked to golden, bubbly perfection and flavored with fresh herbs, this Italian-American main course brings a luxurious twist to the classic lasagna, perfect for special dinners or entertaining guests.
Ingredients
Seafood and Noodles
- 9 lasagna noodles
- 1 pound raw shrimp, peeled, deveined, and chopped
- 1/2 pound sea scallops, halved or quartered if large
- 1/2 pound lump crab meat, picked over for shells
Sauce and Cheese
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups ricotta cheese
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 2 cups shredded mozzarella cheese
- Extra Parmesan cheese for topping
Instructions
- Cook Noodles: Cook the lasagna noodles according to the package directions until al dente. Drain well and set aside to cool while preparing the filling.
- Prepare Seafood: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 3 to 4 minutes. Add minced garlic and cook for 1 more minute until fragrant. Add the chopped shrimp and scallops, cooking until just opaque, about 3 to 4 minutes. Stir in the lump crab meat gently, then remove the skillet from heat and set the seafood mixture aside.
- Make Sauce: In a medium saucepan, melt butter over medium heat and whisk in the flour to form a roux. Cook the roux for 1 to 2 minutes without browning it. Gradually whisk in whole milk and heavy cream, continuing to whisk until the mixture thickens, around 5 to 6 minutes. Remove from heat and stir in grated Parmesan cheese, nutmeg, salt, and black pepper until smooth.
- Prepare Ricotta Mixture: In a small bowl, combine ricotta cheese with the egg, chopped fresh parsley, and basil. Mix thoroughly for an even consistency.
- Preheat Oven & Assemble: Preheat your oven to 375°F (190°C). Spread a thin layer of the prepared sauce on the bottom of a 9×13-inch baking dish. Arrange 3 lasagna noodles on top, then spread half of the ricotta mixture evenly over the noodles. Layer half of the seafood mixture next, followed by a portion of sauce. Repeat the layering once more: 3 noodles, remaining ricotta mixture, remaining seafood, and sauce. Top with the last 3 noodles, the remaining sauce, shredded mozzarella, and sprinkle extra Parmesan cheese evenly over everything.
- Bake: Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake uncovered for an additional 15 to 20 minutes, or until the top is golden brown and bubbling.
- Rest and Serve: Allow the lasagna to rest for 10 to 15 minutes after baking to set and make serving easier. Slice and serve warm.
Notes
- You can substitute cooked lobster for the crab meat or use only two types of seafood based on availability.
- Add a pinch of crushed red pepper flakes to the sauce for a hint of heat.
- For added greens and nutrition, stir in fresh spinach into the ricotta mixture before assembling.
- Ensure not to overcook the seafood in the skillet to keep it tender and prevent rubberiness.
- Letting the lasagna rest before serving helps the layers set and improves slicing.
