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The Ultimate Seafood Lasagna

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A rich and creamy seafood lasagna that combines shrimp, crab, and scallops in a luxurious béchamel sauce, perfect for special occasions or family dinners.

Ingredients

Scale
  • 1 pound dried lasagna noodles
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk (warmed)
  • 1 1/2 teaspoons kosher salt (divided)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups shredded Romano cheese
  • 3 cups ricotta cheese
  • 1 large egg
  • 4 cloves garlic, minced
  • 1 pound small shrimp, peeled and deveined
  • 8 ounces lump crab meat
  • 8 ounces scallops or cooked lobster meat, chopped
  • 1 pound mozzarella cheese, shredded
  • 1 tablespoon olive oil or butter (for sautéing seafood)
  • Fresh parsley or basil, for garnish
  • Optional: lemon zest for brightness

Instructions

  1. Sauté the seafood: In a large skillet, heat your olive oil or butter over medium heat. Add minced garlic and cook until fragrant (about 30 seconds). Toss in your shrimp, crab, and scallops. Sauté until the shrimp turn pink (about 3-4 minutes). Remove from heat.
  2. Create the béchamel sauce: In a saucepan, melt 4 tablespoons of butter over medium heat. Stir in the flour, whisking continuously until golden and bubbling (about 2 minutes). Slowly whisk in your warmed milk, stirring until smooth. Bring the mixture to a gentle simmer, allowing it to thicken (about 5-7 minutes). Season with 1/2 teaspoon of kosher salt, black pepper, nutmeg, and add 1 1/2 cups of Romano cheese. Stir until melted and smooth. Taste and adjust seasoning as necessary.
  3. Mix the ricotta: In a medium bowl, combine ricotta cheese, 1 teaspoon kosher salt, the egg, and the remaining Romano cheese.
  4. Assemble: Preheat your oven to 375°F (190°C). In a lasagna or baking dish, spread a thin layer of the béchamel sauce on the bottom. Layer dried lasagna noodles, then half of the ricotta mixture, half of the sautéed seafood, followed by another layer of béchamel sauce. Repeat for another set, topping with a final layer of noodles and béchamel. Finish with the mozzarella cheese.
  5. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes or until the top is bubbling and golden.
  6. Rest and garnish: Allow it to rest for about 10 minutes before cutting. Garnish with fresh herbs and a sprinkle of lemon zest if using.

Notes

Feel free to experiment with different seafood or try a vegan version by using sautéed mushrooms and zucchini, or a cashew-based cheese.

Nutrition

Keywords: seafood lasagna, pasta, seafood recipe, comfort food, Italian lasagna, creamy lasagna

Find it online: https://butteredtable.com/minute-seafood-lasagna-recipe-quick-weeknight-dinner/