Seafood Lasagna

There’s something undeniably comforting about a bubbling tray of lasagna coming out of the oven, but when you take that classic and give it a coastal twist with succulent seafood, the magic truly begins. This seafood lasagna is rich, creamy, and packed with flavors that transport you straight to a seaside trattoria. Imagine layers of tender pasta, plump shrimp, scallops, and crab, all wrapped in a luscious béchamel and topped with melted cheese. Trust me, you’re going to love this.

Behind the Recipe

This dish came to life on a chilly Sunday afternoon when the craving for something cozy collided with a longing for the ocean. I had just come back from the market with a bag full of fresh seafood and no desire to make the usual pasta dishes. That’s when the idea struck — why not layer all these ocean treasures into a creamy, cheesy lasagna? A few tests later, and this became a family favorite.

Recipe Origin or Trivia

Seafood lasagna isn’t as widely known as its beefy cousin, but it’s been gracing Italian coastal kitchens for generations. In regions like Liguria and Sicily, seafood-based pastas and baked dishes are staples. This variation takes inspiration from those regions but adds a creamy béchamel, more commonly used in Northern Italian cooking. It’s a beautiful fusion of Italy’s diverse culinary landscape.

Why You’ll Love Seafood Lasagna

Let me tell you why this dish will be a game-changer in your kitchen:

Versatile: You can use your favorite seafood combo or even swap in some veggies for a pescatarian delight.

Budget-Friendly: Using frozen seafood or a mix of less expensive shellfish makes this fancy-feeling dish totally doable.

Quick and Easy: While lasagna sounds labor-intensive, this version skips the red sauce and layers up fast.

Customizable: Feel free to spice it up with chili flakes or add a splash of white sauce infused with herbs.

Crowd-Pleasing: Whether for a dinner party or Sunday supper, everyone loves a cheesy baked pasta.

Make-Ahead Friendly: Assemble it the night before and bake it fresh when needed.

Great for Leftovers: It reheats beautifully and makes tomorrow’s lunch something to look forward to.

Chef’s Pro Tips for Perfect Results

Here’s what I’ve learned from making this beauty more times than I can count:

• Use partially cooked noodles: It saves time and absorbs flavor during baking.
• Drain seafood well: Excess moisture will make your lasagna watery, so pat dry your shrimp and scallops before cooking.
• Layer with intention: Start and end with sauce for the ultimate creamy bite.
• Fresh herbs matter: A sprinkle of chopped parsley or basil adds brightness to the richness.
• Let it rest: Resist diving in right away. Let it sit for 10–15 minutes to firm up.

Kitchen Tools You’ll Need

You don’t need a fancy setup, just a few kitchen staples:

Large Skillet: For sautéing seafood and veggies.

Medium Saucepan: To prepare the béchamel sauce.

9×13 Baking Dish: The perfect size for layering everything.

Whisk: Essential for smooth béchamel.

Spatula or Ladle: For layering sauce and spreading fillings.

Ingredients in Seafood Lasagna

Let’s talk ingredients. This list is all about layers of flavor and silky textures.

1. Lasagna Noodles: 12 sheets, cooked al dente or oven-ready. These create the base for your layers.
2. Shrimp: 1 pound, peeled and deveined. Adds sweet, briny flavor.
3. Scallops: 1 pound, quartered if large. Delicate and buttery in every bite.
4. Crab Meat: 1 cup, lump or claw. Brings sweetness and richness.
5. Mushrooms: 1 cup, sliced. Adds umami and earthiness to balance the seafood.
6. Butter: 6 tablespoons. Used in béchamel and to sauté veggies.
7. Flour: 1/4 cup. Thickens the béchamel sauce.
8. Milk: 3 cups, whole. Makes the béchamel creamy and smooth.
9. Garlic: 3 cloves, minced. Adds aromatic depth.
10. Mozzarella Cheese: 2 cups, shredded. Melts beautifully for that golden top.
11. Parmesan Cheese: 1 cup, grated. Adds sharpness and a nutty finish.
12. Ricotta Cheese: 1 cup. Creates a creamy, soft layer.
13. Salt and Pepper: To taste. Essential for balancing flavors.
14. Olive Oil: 1 tablespoon. For sautéing the seafood and veggies.
15. Fresh Parsley: 1/4 cup, chopped. For garnish and brightness.

Ingredient Substitutions

No stress if you’re missing a few things. Here are easy swaps:

Shrimp: Use cooked chopped lobster or even firm white fish.

Scallops: Substitute with more shrimp or calamari rings.

Crab Meat: Canned crab or imitation crab works too.

Mushrooms: Zucchini or spinach are great earthy alternatives.

Whole Milk: Half-and-half or 2% can be used in a pinch.

Ricotta Cheese: Cottage cheese is a lighter option.

Ingredient Spotlight

Scallops: These gems of the sea have a subtle sweetness and tender texture. When baked in creamy sauces, they soak up all the surrounding flavors and stay beautifully juicy.

Ricotta Cheese: Light and fluffy, ricotta melts into the dish, binding layers together with its creamy, slightly sweet profile.

Instructions for Making Seafood Lasagna

You’re just a few steps away from something absolutely crave-worthy. Here are the steps you’re going to follow:

1. Preheat Your Equipment:
   Preheat your oven to 375°F (190°C). Lightly grease your baking dish.
2. Combine Ingredients:
   In a large skillet, heat olive oil over medium heat. Sauté garlic, then add mushrooms and cook until soft. Add shrimp, scallops, and crab. Season with salt and pepper. Cook until just opaque and set aside.
3. Prepare Your Cooking Vessel:
   In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes. Gradually add milk, whisking continuously until thickened. Stir in half the Parmesan and season with salt and pepper.
4. Assemble the Dish:
   Spoon a layer of béchamel on the bottom of the baking dish. Add a layer of noodles, then seafood mixture, ricotta, mozzarella, béchamel, and repeat. Top with final noodles, béchamel, mozzarella, and remaining Parmesan.
5. Cook to Perfection:
   Cover with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until golden and bubbly.
6. Finishing Touches:
   Let the lasagna rest for at least 10 minutes before slicing. Garnish with chopped parsley.
7. Serve and Enjoy:
   Serve warm with a side salad or garlic bread and enjoy the ocean-inspired comfort on your plate.

Texture & Flavor Secrets

This lasagna is a harmony of contrasts. The soft, velvety noodles soak up the creamy béchamel, while the seafood bursts with delicate briny flavor. The cheeses melt into gooey bliss, with a golden crust on top that adds just the right touch of crunch. It’s rich, savory, and fresh all at once.

Cooking Tips & Tricks

Here are a few ways to make this even easier and tastier:

• Use oven-ready noodles to skip boiling.
• Mix the ricotta with an egg for extra creaminess and structure.
• Add a pinch of nutmeg to your béchamel for warmth and depth.
• Don’t overcook the seafood. Just a quick sear is enough before layering.

What to Avoid

A few pitfalls to steer clear of for perfect results:

• Overcooking seafood: It’ll turn rubbery, so keep it just barely done before baking.
• Skipping the rest time: Cutting too early will make it fall apart.
• Overloading layers: Less is more when layering. Keep it balanced.

Nutrition Facts

Servings: 8
Calories per serving: 480

Note: These are approximate values.

Preparation Time

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Make-Ahead and Storage Tips

This is one of those dishes that works beautifully ahead of time. You can assemble it up to a day in advance and refrigerate it until baking. Leftovers keep well in the fridge for 3 days and reheat best in the oven. It also freezes like a charm — just wrap tightly and freeze before baking, then cook straight from frozen, adding 15–20 minutes extra.

How to Serve Seafood Lasagna

Pair this rich dish with something light and zippy. A lemony arugula salad, roasted asparagus, or even just some warm baguette makes it a well-rounded meal. And don’t forget a squeeze of fresh lemon right before serving — it wakes everything up.

Creative Leftover Transformations

Got extras? Here’s how to enjoy them again in new ways:

• Slice and pan-fry leftovers for crispy edges.
• Dice and turn into stuffed bell peppers.
• Use in a creamy seafood soup base.
• Cube it into a savory bread pudding-style brunch bake.

Additional Tips

Here are a few more secrets from my kitchen to yours:

• A sprinkle of red pepper flakes on top gives a lovely kick.
• Use a mix of mozzarella and fontina for extra meltiness.
• Add a layer of wilted spinach for more depth and nutrients.
• Always taste the béchamel before assembling to adjust seasoning.

Make It a Showstopper

Presentation goes a long way. Garnish with chopped parsley or basil, and serve it on a white platter with lemon wedges on the side. A drizzle of olive oil and a few microgreens can make this look straight out of a magazine.

Variations to Try

Here are a few ways to put your own twist on it:

• Spicy Cajun Seafood Lasagna: Add Cajun seasoning to the béchamel and seafood mix.
• Lemon-Herb Version: Zest a lemon into the sauce and add fresh dill or tarragon.
• White Wine Béchamel: Use a splash of white wine for added depth.
• Vegetable Mix-In: Add sautéed spinach, artichokes, or zucchini for extra layers.
• Smoked Salmon Swap: Sub smoked salmon for shrimp for a unique twist.

FAQ’s

Q1: Can I make this gluten-free?
Yes, just use gluten-free lasagna noodles and a gluten-free flour blend for the béchamel.

Q2: What seafood is best for lasagna?
Shrimp, scallops, crab, and lobster are top choices, but you can also use flaky white fish.

Q3: Can I make it without cheese?
You can reduce or omit cheese, but it will change the texture and richness.

Q4: Can I freeze seafood lasagna?
Absolutely. Wrap tightly and freeze before baking for best results.

Q5: What if I don’t like mushrooms?
Feel free to skip them or replace with spinach or zucchini.

Q6: How long does it keep in the fridge?
It stays fresh for up to 3 days in an airtight container.

Q7: Can I use cooked seafood?
Yes, just add it during layering and skip the pre-cooking step.

Q8: Is it safe to reheat seafood?
Yes, but do it gently in the oven or microwave to avoid overcooking.

Q9: Can I make it dairy-free?
Use plant-based milk, cheese, and butter alternatives for a dairy-free version.

Q10: Can I add tomato sauce?
You can, but it will become more of a seafood marinara lasagna. Still delicious!

Conclusion

This seafood lasagna is creamy, dreamy, and full of flavor from the deep blue sea. It’s the kind of dish that feels luxurious yet comforting, perfect for special dinners or cozy Sunday meals. Let me tell you, it’s worth every bite.

Print