Description
Seafood lasagna is a luxurious and creamy baked pasta dish layered with tender shrimp, crab, and scallops in a rich white sauce, ricotta cheese, and tender lasagna noodles. Perfect for special occasions or when you’re craving a comforting and elegant twist on traditional lasagna.
Ingredients
Main Ingredients
- 9 lasagna noodles (regular or oven-ready)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- 8 oz shrimp, peeled, deveined, and chopped
- 8 oz scallops, chopped (or use more shrimp if unavailable)
- 8 oz lump crab meat (drained if canned)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes (optional)
- 15 oz ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
White Sauce Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- ½ cup heavy cream
- ¼ teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Preheat and cook noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package directions until al dente, then drain and set aside.
- Sauté seafood mixture: In a large skillet, heat butter and olive oil over medium heat. Sauté the finely chopped onion and minced garlic until fragrant, about 2 minutes. Add the chopped shrimp and scallops and cook for 3–4 minutes until they turn just opaque. Stir in the lump crab meat along with salt, black pepper, dried basil, and optional crushed red pepper flakes. Remove from heat and set aside.
- Prepare the white sauce: In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Gradually add whole milk and heavy cream while whisking continuously until the mixture is smooth. Let it simmer until thickened. Season with nutmeg, salt, and pepper to taste, then remove from heat.
- Mix ricotta cheese: In a small bowl, combine the ricotta cheese with the egg, mixing well to create a creamy ricotta mixture.
- Assemble the lasagna: Grease a 9×13-inch baking dish and spread a small amount of white sauce on the bottom. Layer with 3 lasagna noodles, half of the ricotta mixture, half of the seafood mixture, a third of the white sauce, and a sprinkle of shredded mozzarella cheese. Repeat the layering process with another set of noodles, ricotta, seafood, white sauce, and mozzarella. Finish by topping with the remaining noodles, the rest of the white sauce, shredded mozzarella, and grated Parmesan cheese.
- Bake the lasagna: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15–20 minutes until the top is bubbly and golden brown.
- Rest before serving: Once baked, remove from the oven and let the lasagna rest for 10 minutes before slicing and serving to allow the layers to set perfectly.
Notes
- You can swap lump crab meat for imitation crab or use all shrimp if preferred.
- For extra flavor and nutrition, add spinach or sautéed mushrooms into the seafood mixture.
- This dish can be made ahead of time and refrigerated for up to 24 hours before baking.
