Description
This Seafood Lasagna Recipe combines tender shrimp, crab meat, and scallops layered with a creamy white sauce and plenty of cheeses, baked to golden perfection. It’s a delicious twist on traditional lasagna that offers a rich and indulgent Italian-American seafood feast, perfect for family dinners or special occasions.
Ingredients
Scale
Seafood
- 1 pound raw shrimp, peeled, deveined and chopped
- 8 ounces lump crab meat, drained and picked over for shells
- 8 ounces scallops, chopped
Pasta
- 9 lasagna noodles
Sauce & Dairy
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 15 ounces ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese, divided
Vegetables & Seasonings
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat and cook noodles: Preheat your oven to 375°F. Boil the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a lightly oiled surface to prevent sticking.
- Sauté seafood mixture: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3 to 4 minutes. Stir in minced garlic and cook for 30 seconds. Add shrimp and scallops, cooking for 2 to 3 minutes until just opaque. Gently fold in crab meat and cook 1 more minute. Season with salt, black pepper, and red pepper flakes if using. Remove from heat and set aside.
- Prepare white sauce: In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 to 2 minutes until lightly golden. Gradually whisk in warm milk and heavy cream, stirring continuously until sauce is smooth and thickened, about 5 to 7 minutes. Stir in Parmesan cheese and Italian seasoning, then remove from heat.
- Mix ricotta filling: In a bowl, combine ricotta cheese, egg, chopped parsley, and 1 cup of mozzarella cheese until well mixed.
- Assemble lasagna: Spread a thin layer of the white sauce on the bottom of a 9×13-inch baking dish. Arrange 3 lasagna noodles over the sauce. Spread one-third of the ricotta mixture evenly over noodles followed by one-third of the seafood mixture, then a layer of sauce. Repeat layering two more times, ending with sauce on top.
- Add mozzarella topping and bake: Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake an additional 15 to 20 minutes until the lasagna is bubbly and golden on top.
- Rest and serve: Let the lasagna rest for 10 minutes before slicing. This helps the layers set for easy serving. Enjoy your flavorful seafood lasagna!
Notes
- Be careful not to overcook the seafood during sautéing as it will continue to cook in the oven.
- You can substitute part of the seafood with cooked lobster for an even more decadent dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Use fresh parsley for best flavor, but dried can be substituted if needed.
