Description
This Seafood Lasagna combines succulent shrimp, crab meat, and scallops layered between tender lasagna noodles and a creamy, cheesy béchamel sauce. Baked to bubbly perfection and topped with golden mozzarella and Parmesan, it’s a luxurious Italian-American main course perfect for seafood lovers seeking a comforting yet elegant meal.
Ingredients
Scale
Lasagna Base
- 12 lasagna noodles
Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons all purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
Cheese Mixture
- 15 ounces ricotta cheese
- 1 large egg
- 1 tablespoon chopped fresh parsley
- 1 cup shredded mozzarella cheese
Seafood
- 8 ounces shrimp, peeled, deveined and chopped
- 8 ounces lump crab meat
- 8 ounces scallops, chopped
For Layering and Topping
- 2 cups shredded mozzarella cheese (for layering)
- 1/2 cup grated Parmesan cheese (for topping)
Instructions
- Cook Noodles: Boil lasagna noodles in salted water according to the package directions until al dente. Drain and set aside to prevent sticking.
- Prepare Sauce: In a large skillet, melt butter over medium heat. Sauté chopped onion until soft and translucent, then add minced garlic and cook for about one minute until fragrant. Sprinkle in flour and stir constantly for about one minute to cook the flour and form a roux. Gradually whisk in whole milk and heavy cream, continuing to stir to avoid lumps. Cook the sauce until it thickens sufficiently. Then, stir in Parmesan cheese, salt, black pepper, and Italian seasoning until well combined.
- Mix Cheese Filling: In a mixing bowl, combine ricotta cheese, egg, chopped parsley, and 1 cup shredded mozzarella cheese. Stir until smooth and uniform to create a creamy filling.
- Assemble Lasagna: Lightly grease a baking dish and spread a thin layer of the cream sauce on the bottom to prevent sticking. Layer lasagna noodles first, then dollops of the ricotta mixture, followed by an even layer of the chopped seafood mixture (shrimp, crab, scallops), and a generous spoonful of the cream sauce. Sprinkle shredded mozzarella cheese over the layers. Repeat the layering process until all ingredients are used, finishing with a top layer of sauce, shredded mozzarella, and grated Parmesan cheese.
- Bake: Preheat oven to 375°F (190°C). Bake the assembled lasagna uncovered for 35 to 40 minutes, until the cheese is bubbly and the top is lightly golden brown.
- Rest and Serve: Remove the lasagna from the oven and allow it to rest for 10 to 15 minutes. This helps it set for easier slicing and serving while allowing flavors to meld beautifully.
Notes
- Substitute lobster or imitation crab for a different seafood twist.
- Ensure frozen seafood is fully thawed and drained well before incorporating to avoid excess moisture.
- Adding a handful of fresh spinach between layers adds color and an extra burst of flavor.
