Description
This creamy and indulgent Seafood Lasagna combines tender shrimp, scallops, and crab layered with rich ricotta cheese and a velvety white sauce, baked to golden perfection. A delightful twist on classic Italian lasagna that brings the flavors of the sea to your dinner table.
Ingredients
Scale
Seafood and Noodles
- 9 lasagna noodles
- 8 oz shrimp, peeled, deveined, chopped
- 8 oz scallops, chopped
- 8 oz imitation crab or real lump crab meat
Sauté Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Sauce
- 2 tablespoons all-purpose flour
- 1½ cups milk
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Pinch of nutmeg (optional)
Cheese Mixture
- 15 oz ricotta cheese
- 1 egg
- 1 tablespoon fresh parsley, chopped
- ½ cup shredded mozzarella cheese (for ricotta mixture)
- 2 cups shredded mozzarella cheese (for layering and topping)
Instructions
- Preheat and Cook Noodles. Preheat your oven to 350°F (175°C). Cook the lasagna noodles according to the package instructions until al dente, then drain and set aside to prevent sticking.
- Sauté Aromatics. In a large skillet over medium heat, melt the butter and olive oil together. Add the finely chopped onion and minced garlic, sautéing for 2 to 3 minutes until softened and fragrant.
- Cook Seafood. Add the chopped shrimp, scallops, and crab meat to the skillet. Cook for 3 to 4 minutes until the seafood is just cooked through. Season with salt and black pepper to taste. Remove the seafood mixture from the skillet and set aside.
- Prepare White Sauce. In the same skillet, sprinkle in the flour and whisk continuously to form a roux. Gradually pour in the milk and cream while whisking to avoid lumps. Continue cooking and stirring for 3 to 5 minutes until the sauce thickens. Stir in grated Parmesan cheese and a pinch of nutmeg if desired. Remove from heat.
- Mix Ricotta Filling. In a mixing bowl, combine the ricotta cheese, egg, chopped parsley, and ½ cup shredded mozzarella cheese. Mix until smooth and evenly combined.
- Assemble Lasagna. Lightly spread a small amount of the white sauce on the bottom of a 9×13-inch baking dish. Layer 3 cooked lasagna noodles evenly over the sauce. Spread half of the ricotta cheese mixture over the noodles, followed by half of the seafood mixture. Spoon a layer of white sauce over the seafood and sprinkle a layer of mozzarella cheese. Repeat the layering process with noodles, ricotta mixture, seafood, sauce, and mozzarella. Finally, top with the remaining 3 noodles, cover with remaining white sauce, and sprinkle generously with the remaining mozzarella cheese.
- Bake Lasagna. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 15 minutes until the lasagna is bubbly and the cheese topping is golden brown.
- Rest and Serve. Allow the lasagna to rest for 10 minutes before slicing and serving. This helps the layers set for easier serving and enhances the flavors.
Notes
- Use fresh or frozen seafood, ensuring frozen seafood is completely thawed and well-drained before cooking to prevent excess moisture.
- You can prepare the lasagna a day ahead and keep it covered in the refrigerator, then bake it just before serving for convenience.
- To avoid noodles sticking together after cooking, toss them lightly with a little olive oil or rinse under cold water.
- For a richer flavor, substitute some milk with half-and-half in the white sauce.
- If desired, garnish with extra fresh parsley or a squeeze of lemon before serving for added brightness.
