Description
This Seafood Lasagna recipe is an ultimate delight for seafood lovers, combining shrimp, scallops, and crab meat with a creamy cheese sauce layered between tender lasagna noodles. Baked to golden perfection, it offers a rich, flavorful, and satisfying main course perfect for special occasions or hearty family dinners.
Ingredients
Scale
Seafood Mixture
- 9 lasagna noodles, cooked and drained
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 8 ounces shrimp, peeled, deveined, and chopped
- 8 ounces scallops, chopped
- 8 ounces lump crab meat (drained if canned)
- salt and pepper to taste
- optional pinch of red pepper flakes
Sauce and Cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 ½ cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1 tablespoon chopped fresh parsley
- lemon zest from ½ lemon
- salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F to ensure it reaches the perfect temperature for baking the lasagna.
- Cook Seafood: In a large skillet, heat olive oil over medium heat. Add finely chopped onion and sauté until translucent, about 3 minutes. Stir in minced garlic and cook for another minute. Add chopped shrimp and scallops, cooking until they turn just opaque, around 3–4 minutes. Stir in lump crab meat, season with salt, pepper, and optional red pepper flakes, then remove the skillet from heat and set aside.
- Make Sauce: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, creating a roux. Gradually whisk in whole milk and heavy cream until the mixture is smooth. Cook for 5–7 minutes until the sauce thickens slightly. Stir in grated Parmesan cheese, salt, pepper, and lemon zest. Remove from heat.
- Prepare Ricotta Mixture: In a medium bowl, combine ricotta cheese with chopped fresh parsley and a pinch of salt, mixing thoroughly.
- Assemble Lasagna: Spread a thin layer of the prepared sauce on the bottom of a 9×13-inch baking dish. Layer 3 cooked lasagna noodles over the sauce, then spread half the ricotta mixture, one-third of the seafood mixture, some shredded mozzarella, and more sauce. Repeat these layers once more, finishing with a final layer of noodles, sauce, and the remaining mozzarella cheese on top.
- Bake Covered: Cover the baking dish with foil and bake for 25 minutes to allow the flavors to meld and the lasagna to heat through.
- Bake Uncovered: Remove the foil and continue baking for an additional 10–15 minutes until the lasagna is bubbly and the cheese on top is golden brown.
- Rest and Serve: Let the lasagna rest for 10 minutes after baking to set, making it easier to slice and serve.
Notes
- You can substitute the seafood with your favorites such as lobster or firm white fish for variety.
- For deeper flavor, add a splash of dry white wine while cooking the seafood mixture.
- This dish can be assembled up to 24 hours in advance and refrigerated before baking, making it convenient for planning ahead.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
