Description
This Seafood Lasagna is a decadent Italian-American main course perfect for seafood lovers. Layers of tender lasagna noodles are filled with a creamy mixture of shrimp, scallops, and crab, combined with a rich white sauce and cheeses. Baked to golden perfection, this dish offers a flavorful, luxurious twist on classic lasagna.
Ingredients
Scale
Seafood and Meat
- 1/2 pound shrimp, peeled, deveined, and chopped
- 1/2 pound scallops, chopped
- 1/2 pound lump crab meat, picked over for shells
Pasta
- 9 lasagna noodles
Sauce and Dairy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
Vegetables and Aromatics
- 1 small onion, finely chopped
- 3 cloves garlic, minced
Fats and Oils
- 2 tablespoons olive oil
Spices and Herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the lasagna later.
- Cook Lasagna Noodles: Cook the lasagna noodles according to the package directions until al dente. Drain and lay them flat on a baking sheet to prevent sticking.
- Sauté Seafood and Aromatics: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté until soft and translucent. Add the minced garlic and cook for another minute until fragrant. Stir in the chopped shrimp, scallops, and crab meat. Cook briefly until the shrimp turn pink and scallops become opaque. Remove from heat and set aside.
- Prepare White Sauce: In a separate saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute to create a roux. Gradually whisk in the milk and heavy cream, stirring constantly until the sauce thickens to a creamy consistency.
- Season Sauce: Stir in the grated Parmesan cheese, salt, black pepper, ground nutmeg, dried basil, and dried parsley. Let the sauce simmer gently for 2 to 3 minutes to blend the flavors, then remove from heat.
- Assemble Lasagna: In a 9×13-inch baking dish, spread a thin layer of the white sauce to prevent sticking. Layer 3 lasagna noodles over the sauce. Spread half of the seafood mixture evenly on top. Add dollops of ricotta cheese, sprinkle with mozzarella cheese, and cover with more sauce. Repeat this layering one more time with noodles, seafood, ricotta, mozzarella, and sauce.
- Top and Bake: Finish by topping with the remaining 3 noodles, sauce, and a generous sprinkle of mozzarella cheese. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Brown the Top: Remove the foil and continue baking for another 10 to 15 minutes or until the cheese is bubbly and golden brown.
- Rest and Serve: Let the lasagna rest for about 10 minutes before slicing and serving to allow the layers to set for clean slices and optimal flavors.
Notes
- Use pre-cooked seafood for quicker preparation and reduced cooking time.
- Add spinach or sautéed mushrooms to the seafood filling for added texture and nutrition.
- For a lighter version, substitute half-and-half for the heavy cream.
