Seafood Lasagna Recipe

Seafood lasagna is a luxurious twist on the traditional Italian lasagna, replacing the standard meat filling with a blend of seafood, such as shrimp, scallops, and crab, all enveloped in a rich, creamy béchamel sauce, with layers of tender lasagna noodles. This dish combines the indulgence of lasagna with the fresh, delicate flavors of the sea, making it a perfect option for special occasions or when you want to impress your guests with something unique and flavorful.

This seafood lasagna can be made with a variety of seafood options and is traditionally paired with a creamy, cheesy sauce that binds everything together. This recipe will walk you through the preparation process step by step, ensuring you get the best texture, flavor, and presentation.

Let’s break this dish down into smaller steps, offering tips for success and variations to suit your preferences.

Preparation

1. Preparing the Lasagna Noodles

If you are using traditional lasagna noodles, they will need to be boiled first:

1. Boil the Noodles: Bring a large pot of salted water to a rolling boil. Add the lasagna noodles and cook according to the package instructions (typically 8-10 minutes) until they are al dente. Stir occasionally to prevent them from sticking together.

2. Drain and Rinse: Once the noodles are cooked, drain them in a colander and rinse with cold water to prevent further cooking. Lay them flat on a clean kitchen towel to dry.

2. Preparing the Seafood Filling

The seafood filling for this lasagna is where the magic happens. Each seafood component brings something unique to the dish, from the sweetness of shrimp to the delicate texture of scallops and the richness of crab.

1. Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for about 3 minutes until softened and fragrant.

2. Add the Seafood: To the skillet, add the chopped shrimp, scallops, and crab. Stir to combine and cook for 2-3 minutes until the seafood just begins to turn opaque. Don’t overcook the seafood—this will ensure it remains tender in the final dish.

3. Deglaze with Wine: Pour in the dry white wine to deglaze the pan, scraping up any flavorful bits from the bottom of the skillet. Allow the wine to reduce for 2-3 minutes. Then, remove the skillet from heat.

4. Season the Filling: Stir in the fresh parsley and season with salt and pepper to taste. Set the seafood filling aside to cool slightly.

3. Making the Béchamel Sauce

The béchamel sauce is what gives the lasagna its creamy, velvety texture. Here’s how to make it:

1. Melt the Butter: In a large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 1 minute to form a roux (a thick paste made of butter and flour).

2. Add the Milk and Cream: Gradually add the warmed milk and heavy cream to the roux, whisking constantly to avoid lumps. Continue whisking until the sauce thickens, which should take about 5-7 minutes.

3. Season the Sauce: Add the nutmeg, salt, and pepper to taste. Stir in the grated Parmesan cheese and continue to cook for another 1-2 minutes until the sauce is smooth and creamy.

4. Preparing the Ricotta Cheese Layer

The ricotta layer adds a rich, creamy texture and flavor that balances the seafood:

1. Mix the Ricotta: In a separate bowl, combine the ricotta cheese with 1 cup of shredded mozzarella, 1/2 cup of Parmesan cheese, and the egg. Stir until the mixture is well combined. This mixture will help bind the lasagna layers together.

5. Assembling the Lasagna

Now it’s time to put everything together and create the layers of your seafood lasagna:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).

2. Layer the Lasagna: In a large 9×13-inch baking dish, spread a thin layer of béchamel sauce on the bottom. Next, place a layer of lasagna noodles on top of the sauce. Follow with a layer of seafood filling, then a layer of ricotta cheese mixture, and a drizzle of béchamel sauce.

3. Repeat the Layers: Continue layering the ingredients, starting with the noodles, then the seafood filling, ricotta cheese, and béchamel sauce. End with a final layer of noodles and béchamel sauce on top. Sprinkle the remaining mozzarella and Parmesan cheese over the top layer.

4. Cover with Aluminum Foil: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. This will allow the lasagna to heat through and the flavors to meld together.

5. Finish Baking: After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.

6. Let It Rest

After baking, remove the lasagna from the oven and let it rest for 10-15 minutes. This will help the lasagna set, making it easier to slice.

7. Serving

1. Slice and Serve: Once the lasagna has rested, slice it into generous portions and serve. Garnish with freshly chopped parsley and lemon wedges for a burst of freshness.

Cooking Tips for Success

1. Use Fresh Seafood: Fresh seafood provides the best flavor and texture. If you’re using frozen seafood, make sure to thaw it properly and drain any excess liquid before adding it to the filling.

2. Don’t Overcook the Seafood: The seafood will cook further in the oven, so be sure to cook it just until it’s opaque in the skillet.

3. Layering the Noodles: For neat layers, ensure each layer of noodles is fully covered with sauce and seafood mixture. Overlapping noodles slightly helps avoid gaps.

4. Make-Ahead Option: Seafood lasagna can be assembled ahead of time and stored in the fridge for up to 24 hours before baking. This allows the flavors to meld even more, making the lasagna even more delicious.

5. Freezing: You can freeze the unbaked lasagna for up to 3 months. Let it cool completely before wrapping tightly with foil or plastic wrap. When ready to bake, let it thaw overnight in the fridge and bake as directed.

Variations of Seafood Lasagna

1. Lobster Addition: Add cooked lobster meat to the seafood mixture for an even more luxurious version.
2. Vegetarian Option: For a vegetarian lasagna, use sautéed mushrooms, spinach, and ricotta instead of seafood.
3. Spicy Seafood Lasagna: Add red pepper flakes or a dash of hot sauce to the béchamel sauce for a spicy kick.

Conclusion

Seafood lasagna is a wonderful alternative to traditional meat lasagna, offering a delightful blend of fresh, delicate seafood in a rich, creamy sauce. By following the steps in this detailed recipe, you can create a flavorful and impressive dish perfect for any special occasion or casual family dinner.

This comprehensive guide breaks down everything from ingredient selection to technique, ensuring that your seafood lasagna will come out perfectly every time. Experiment with different seafood combinations, adjust the seasoning, and make it your own.

Whether you’re a seasoned home cook or a beginner, this seafood lasagna is sure to become a favorite in your repertoire.

Yield: 8

Seafood Lasagna Recipe

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Seafood lasagna is a luxurious twist on the traditional Italian lasagna, replacing the standard meat filling with a blend of seafood, such as shrimp, scallops, and crab, all enveloped in a rich, creamy béchamel sauce, with layers of tender lasagna noodles. This dish combines the indulgence of lasagna with the fresh, delicate flavors of the sea, making it a perfect option for special occasions or when you want to impress your guests with something unique and flavorful.

Prep Time 30 minutes

Cook Time 45 minutes

Ingredients

• For the Seafood Mixture:
• 1 lb shrimp, peeled, deveined, and chopped into bite-sized pieces
• 1 lb scallops, chopped (optional)
• 1/2 lb crab meat (imitation or real)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup white wine (or chicken broth)
• Salt and pepper, to taste
• 1/2 tsp red pepper flakes (optional)
• For the Ricotta Cheese Filling:
• 15 oz ricotta cheese
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
• 1 tbsp fresh basil, chopped (or 1 tsp dried basil)
• Salt and pepper, to taste
• For the White Sauce (Béchamel Sauce):
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cups whole milk (warmed)
• 1/2 tsp garlic powder
• 1/4 tsp nutmeg (optional)
• Salt and pepper, to taste
• Other Ingredients:
• 9-12 lasagna noodles, cooked and drained (or use no-boil lasagna noodles)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese (for topping)
• Fresh parsley, for garnish (optional)

Instructions

1. Prepare the Seafood Mixture:
   Heat olive oil in a large skillet over medium heat. Add garlic and sauté for about 1 minute.
   Add shrimp, scallops, and crab meat. Season with salt, pepper, and red pepper flakes (if using). Cook until the shrimp is opaque and the scallops are cooked through (about 5-7 minutes).
   Add white wine or chicken broth, stirring to combine. Let it simmer for 2-3 minutes to allow the liquid to reduce slightly. Remove from heat and set aside.
   
2. Prepare the Ricotta Cheese Filling:
   In a medium bowl, mix together ricotta cheese, egg, Parmesan cheese, parsley, basil, salt, and pepper. Stir until well combined. Set aside.
   
3. Make the White Sauce (Béchamel Sauce):
   In a saucepan, melt butter over medium heat. Add flour and whisk to make a roux. Cook for 1-2 minutes, stirring constantly.
   Gradually add the warmed milk while continuing to whisk to prevent lumps. Continue cooking and whisking until the sauce thickens, about 5-7 minutes.
   Add garlic powder, nutmeg, salt, and pepper. Taste and adjust seasoning as needed. Remove from heat.
   
4. Assemble the Lasagna:
   Preheat your oven to 375°F (190°C).
   Spread a thin layer of the white sauce on the bottom of a 9x13-inch baking dish.
   Place a layer of cooked lasagna noodles on top of the sauce.
   Add half of the seafood mixture on top of the noodles, followed by a third of the ricotta cheese mixture. Spread evenly.
   Repeat the layers: another layer of noodles, the remaining seafood mixture, and half of the remaining ricotta cheese mixture.
   Finish with a final layer of noodles and top with the remaining white sauce. Sprinkle the shredded mozzarella and grated Parmesan on top.
   
5. Bake the Lasagna:
   Cover the lasagna with aluminum foil and bake for 30 minutes.
   After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
   Let the lasagna rest for about 10 minutes before slicing and serving.
   
6. Serve:
   Garnish with fresh parsley and serve hot.

Notes

• Seafood Variety: Feel free to adjust the seafood to your liking. Lobster, mussels, or even a mix of different shellfish can be added or substituted.
• No-Boil Noodles: If using no-boil lasagna noodles, ensure there's enough sauce to keep them moist while baking.
• Make-Ahead: This lasagna can be assembled a day ahead and stored in the fridge. Just cover tightly with foil and bake the next day.
• Lighten It Up: For a lighter version, you can use low-fat ricotta and reduced-fat milk for the béchamel sauce. You can also reduce the cheese slightly.