Description
Creamy, cheesy seafood lasagna layered with shrimp, scallops, crab, and a rich béchamel sauce. A cozy yet elegant dish perfect for dinner parties or weekend comfort meals.
Ingredients
Scale
- 12 lasagna noodles, cooked or oven-ready
- 1 pound shrimp, peeled and deveined
- 1 pound scallops, quartered
- 1 cup crab meat (lump or claw)
- 1 cup mushrooms, sliced
- 6 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 3 cloves garlic, minced
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 cup ricotta cheese
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 baking dish.
- In a skillet, heat olive oil. Sauté garlic and mushrooms until soft. Add shrimp, scallops, and crab. Season and cook until opaque. Set aside.
- In a saucepan, melt butter. Whisk in flour and cook for 2 minutes. Slowly add milk, whisking until thick. Stir in half the Parmesan and season.
- Spread béchamel in the baking dish. Layer noodles, seafood mixture, ricotta, mozzarella, and more sauce. Repeat. Finish with noodles, sauce, mozzarella, and remaining Parmesan.
- Cover with foil and bake for 25 minutes. Uncover and bake another 15 minutes until golden and bubbly.
- Let rest for 10–15 minutes. Garnish with fresh parsley. Serve warm.
Notes
- Use oven-ready noodles to save time.
- Don’t overcook seafood before layering to avoid rubbery texture.
- A pinch of nutmeg in the béchamel adds extra warmth.
- Let lasagna rest before cutting for clean slices.