Description
Seafood Lasagna is a luxurious twist on the classic Italian comfort food, offering a creamy, flavorful combination of seafood and rich, cheesy layers. This version replaces the traditional beef or pork with a medley of succulent seafood, such as shrimp, scallops, and crab, all baked in a creamy white sauce made with butter, garlic, and a touch of white wine or lemon for brightness. Between each layer of tender lasagna noodles, there’s a generous amount of a smooth ricotta or mascarpone cheese filling, along with a sprinkle of Parmesan and mozzarella for that perfect melt and stretch. The top layer is often finished with a buttery, golden crust. The delicate seafood flavors complement the richness of the cheese, while the creamy sauce ties everything together in a decadent, indulgent dish. Perfect for special occasions or seafood lovers looking for a deliciously different take on lasagna, Seafood Lasagna is a showstopper for any dinner table.
Ingredients
- 1 pound (450g) seafood: A mix of shrimp, scallops, and crab is ideal, but you can also use lobster, clams, or any other seafood you love. Make sure the seafood is cooked and chopped into bite-sized pieces.
- 12 lasagna noodles: Use regular or no-boil lasagna noodles, depending on your preference. No-boil noodles save time, but regular ones give a slightly more authentic texture.
- 2 tablespoons olive oil: Used to sauté the seafood and vegetables for added flavor.
- 1 medium onion: Finely chopped, for added depth of flavor.
- 2 cloves garlic: Minced, to infuse the dish with aromatic flavor.
- 2 cups ricotta cheese: A creamy base for the lasagna, providing richness and texture.
- 2 cups shredded mozzarella cheese: Melts beautifully and adds a creamy, stretchy texture.
- 1 cup grated Parmesan cheese: For an added layer of savory, tangy flavor.
- 1/2 cup heavy cream: Adds richness and creaminess to the sauce.
- 1 1/2 cups white wine: A dry white wine like Sauvignon Blanc works best, adding acidity and brightness to the dish.
- 1/2 teaspoon dried basil: For a touch of herby flavor.
- 1/2 teaspoon dried oregano: Complements the basil and adds another layer of savory flavor.
- 1/4 teaspoon salt: To season the dish to perfection.
- 1/4 teaspoon freshly ground black pepper: For a bit of subtle spice.
- 1 tablespoon butter: Used for sautéing the onions and garlic, adding richness to the sauce.
- 1/4 cup fresh parsley: Chopped, for garnish and fresh flavor.
Instructions
First Step: Prepare the Seafood
Start by preparing your seafood. If you’re using shrimp, peel, devein, and chop it into bite-sized pieces. For scallops, remove any tough muscle, rinse them, and slice them into smaller pieces. If you’re using crab, make sure it’s already cooked and flaked. The seafood should be tender, cooked, and chopped to make it easy to layer in the lasagna.
Once your seafood is prepped, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the seafood and sauté for just 3-5 minutes until cooked through. Remove the seafood from the pan and set it aside. Be careful not to overcook it, as seafood can become rubbery if left too long in the pan.
Second Step: Make the Sauce
In the same pan, add the remaining tablespoon of olive oil and the butter. Once the butter has melted, sauté the chopped onion and garlic over medium heat until softened and fragrant, about 3-4 minutes.
Add the white wine to the pan, stirring to deglaze the bottom and pick up any caramelized bits. Let the wine cook for 2-3 minutes, allowing it to reduce slightly. Then, stir in the heavy cream, dried basil, oregano, salt, and pepper. Bring the mixture to a simmer and cook for 5-7 minutes, allowing it to thicken slightly.
Once the sauce has thickened, remove the pan from the heat and stir in 1/2 cup of the Parmesan cheese. This will help to add a creamy texture to the sauce. Taste the sauce and adjust the seasoning with more salt or pepper, if needed.
Third Step: Assemble the Lasagna
Now that your seafood, sauce, and cheese are ready, it’s time to assemble the lasagna. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with a little olive oil or non-stick spray.
Start by spreading a thin layer of the creamy white sauce at the bottom of the baking dish. Then, layer 3-4 cooked lasagna noodles over the sauce. Spread a generous amount of the ricotta cheese mixture over the noodles, followed by a portion of the sautéed seafood.
Next, spoon some of the white sauce over the seafood, and sprinkle with a bit of shredded mozzarella and Parmesan cheese. Repeat the layering process with the remaining noodles, ricotta, seafood, sauce, and cheeses until you’ve used up all your ingredients. Finish with a final layer of mozzarella and Parmesan on top.
Fourth Step: Bake the Lasagna
Cover the assembled lasagna with aluminum foil and place it in the preheated oven. Bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes until the top is golden brown and bubbly. The lasagna should be heated through, with the cheese melted and slightly browned.
Once the lasagna is done, remove it from the oven and let it rest for 10 minutes before slicing. This allows the layers to set and makes it easier to cut into neat, beautiful pieces.
Final Step: Garnish and Serve
After the lasagna has rested, garnish it with fresh chopped parsley to add a burst of color and freshness. Serve the seafood lasagna hot, ideally with a side of crusty bread or a simple green salad to balance the richness of the dish.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 450 kcal
- Fat: 25g
- Carbohydrates: 35g
- Protein: 30g