Lasagna has always held a special place in my heart, evoking memories of cozy family dinners and festive gatherings. Growing up, my family would often prepare traditional meat lasagna, filling the house with the comforting aroma of rich tomato sauce and bubbling cheese. However, it wasn’t until a summer trip to the coast that I discovered the delightful twist of incorporating seafood into this classic dish.
This seafood lasagna recipe brings a refreshing coastal touch to the beloved Italian classic. Combining succulent seafood with a creamy bechamel sauce and layers of cheesy goodness, it’s a dish that never fails to impress. The mix of shrimp, scallops, and crab adds a delicate sweetness that pairs perfectly with the rich, savory flavors of the cheese and sauce.
One of the great things about this recipe is its versatility. You can easily customize the seafood mix based on what’s fresh and available—think lobster, clams, or even chunks of firm white fish. And if you’re feeling adventurous, try adding a bit of spinach or sun-dried tomatoes to the cheese filling for an extra burst of flavor and color.
Preparing this lasagna is a wonderful way to bring a touch of elegance to your dinner table without spending hours in the kitchen. It’s perfect for a special occasion or simply when you want to treat your loved ones to something extraordinary. Serve it with a crisp green salad and a glass of chilled white wine, and you have a meal that feels both indulgent and wholesome.
How to Prepare Seafood Lasagna
Click here to get printable version
Ingredients
- 1/2 cup shredded mozzarella cheese
- 2 cups milk
- 1 teaspoon dried parsley
- 1 teaspoon dried parsley
- 1 large egg (beaten)
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/4 teaspoon pepper
- 1 teaspoon olive oil
- 1/2 lb fresh lasagna noodles
- 1/2 teaspoon salt
- 1/2 cup freshly grated parmesan cheese
- 1 lb seafood mix
- 10 oz ricotta cheese
- 2 tablespoons all-purpose flour
- 1/2 cup shredded mozzarella cheese
Directions
- Set your oven to 350°F and grease a 9 x 13-inch baking dish. Put it aside.
- In a saucepan, melt butter over medium heat to prepare the bechamel sauce. Stir in the flour and cook for a minute. Gradually mix in the milk, stirring constantly until the sauce thickens. Add the freshly grated parmesan cheese and then take it off the heat.
- In a mixing bowl, blend ricotta cheese, beaten egg, shredded mozzarella, dried parsley, and salt. Stir until well combined and set aside.
- In a skillet, heat olive oil. Cook the seafood mix with salt, pepper, and parsley for about 3 minutes, until just cooked through.
- Start assembling the lasagna by spreading a thin layer of bechamel sauce on the bottom of the prepared baking dish. Layer with lasagna noodles, then spread 1/3 of the ricotta mixture, followed by 1/3 of the seafood mix and 1/3 of the bechamel sauce. Repeat these steps twice more, finishing with a layer of shredded mozzarella and freshly grated parmesan on top.
- Bake the lasagna for 35 minutes. If the top starts to brown too quickly, cover with foil and continue baking until the cheese is melted and bubbly.
- After baking, let the lasagna cool for a few minutes before slicing and serving.
FAQs:
Can I use frozen seafood mix for this seafood lasagna recipe?
Yes, you can use frozen seafood mix. Make sure to thaw and drain it well before cooking to avoid excess moisture in the lasagna.
What type of seafood works best for seafood lasagna?
A combination of shrimp, scallops, and crab meat is ideal for seafood lasagna. However, you can use any seafood mix that you prefer or have on hand.
How can I make the bechamel sauce thicker?
If your bechamel sauce is not thick enough, you can cook it a bit longer while stirring continuously. Additionally, you can add a bit more flour to achieve the desired consistency.
Can I substitute the ricotta cheese with another type of cheese?
Yes, you can substitute ricotta cheese with cottage cheese or a mixture of cream cheese and sour cream. This will give a similar creamy texture to the lasagna.
Is it necessary to pre-cook the lasagna noodles before assembling the dish?
For this recipe, using fresh lasagna noodles is recommended, which do not require pre-cooking. If you are using dried lasagna noodles, it’s best to cook them according to the package instructions before assembling.
What can I do if the top of the lasagna browns too quickly?
If the top of your lasagna starts to brown too quickly, cover it with tin foil and continue baking. This will prevent the cheese from burning while allowing the lasagna to cook through.
Seafood Lasagna
Ingredients
- 1 teaspoon olive oil
- 2 tablespoons butter
- 1 teaspoon dried parsley
- 2 tablespoons all-purpose flour
- 1/2 cup mozzarella cheese shredded
- 1/2 lb lasagna noodles fresh
- 1 teaspoon dried parsley
- 1 large egg whisked
- 1/2 cup mozzarella cheese shredded
- 10 oz ricotta cheese
- 2 cups milk
- 1/2 cup parmesan cheese freshly grated
- 1/2 teaspoon salt
- 1 lb seafood mix
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F and grease a 9 x 13-inch baking dish. Set it aside.
- To make the bechamel sauce, melt the butter in a saucepot over medium heat. Add the flour and cook for one minute. Gradually add the milk, stirring continuously until the sauce thickens. Stir in the parmesan cheese, then remove from heat.
- In a bowl, prepare the cheese filling by combining ricotta cheese, whisked egg, shredded mozzarella, dried parsley, and salt. Stir until well mixed and set aside.
- Heat olive oil in a skillet. Add the seafood mix along with salt, pepper, and parsley. Cook for about 3 minutes until the seafood is just cooked through.
- To assemble the lasagna, spread a thin layer of bechamel sauce on the bottom of the prepared baking dish. Place lasagna sheets over the sauce. Spread 1/3 of the ricotta mixture over the lasagna sheets, followed by 1/3 of the seafood mix, and 1/3 of the bechamel sauce. Repeat these layers two more times, finishing with a layer of shredded mozzarella and freshly grated parmesan on top.
- Bake the lasagna for 35 minutes. If the top browns too quickly, cover with tin foil and continue baking until the cheese is melted and bubbly.
- Remove the lasagna from the oven and let it cool for a few minutes before slicing and serving.
