Seafood Lasagna is the ultimate comfort dish for seafood lovers, combining layers of creamy sauce, tender pasta, and rich seafood flavors. With a mixture of shrimp, scallops, and crab, this lasagna delivers indulgence in every bite.
Ingredients
Lasagna noodles: 9 sheets, cooked according to package directions.
Shrimp: 1 lb, peeled and deveined.
Scallops: ½ lb, small-sized.
Crab meat: 1 cup (fresh or canned).
Ricotta cheese: 1 ½ cups.
Parmesan cheese: 1 cup, grated.
Mozzarella cheese: 2 cups, shredded.
Garlic: 3 cloves, minced.
Butter: 4 tablespoons.
Flour: 3 tablespoons (for roux).
Milk: 2 cups (or half-and-half for extra creaminess).
White wine: ½ cup (optional, adds depth).
Fresh parsley: 2 tablespoons, chopped.
Lemon juice: From 1 lemon.
Salt and pepper: To taste.
Instructions
Cook the Seafood: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the shrimp and scallops, cooking until just opaque, about 2-3 minutes per side. Add the crab meat, cooking for an additional 1-2 minutes. Squeeze lemon juice over the seafood and set aside.
Make the Béchamel Sauce: In a separate pot, melt the remaining butter over medium heat. Stir in the flour to make a roux, cooking for 1-2 minutes until slightly golden. Slowly whisk in the milk and white wine (if using), bringing the mixture to a gentle simmer until thickened. Season with salt and pepper. Stir in half of the Parmesan cheese and set aside.
Assemble the Lasagna: Preheat the oven to 375°F (190°C). In a greased 9×13-inch baking dish, spread a thin layer of the béchamel sauce. Layer 3 lasagna noodles, followed by half of the seafood mixture, a layer of ricotta, and some mozzarella. Repeat the layers, finishing with a final layer of noodles and topping with béchamel sauce, remaining mozzarella, and Parmesan.
Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbly.
Garnish and Serve: Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley and serve with a green salad or garlic bread for a complete meal.
Notes
This dish pairs well with a crisp white wine like Pinot Grigio or Chardonnay.
If you prefer, you can use frozen seafood—just be sure to thaw and drain thoroughly before cooking.
