If you’re searching for a show-stopping main dish that’s both elegant and deeply comforting, Seafood Lasagna is about to become your new go-to recipe. Imagine layers of tender noodles, creamy ricotta, and a medley of succulent shrimp, scallops, and crab, all blanketed in a luscious Parmesan cream sauce. Every bite is a celebration of the ocean’s best flavors wrapped up in the cozy embrace of classic Italian-American comfort food. Whether you’re hosting a special gathering or treating your family to something extraordinary, Seafood Lasagna never fails to impress!
Ingredients You’ll Need
Every ingredient in this Seafood Lasagna recipe is handpicked to deliver maximum flavor and the perfect balance of creamy, savory, and fresh. Simple staples and a few seafood stars come together for a truly unforgettable meal.
- Lasagna noodles: Choose traditional or no-boil noodles for perfect layers and a satisfying bite.
- Olive oil: Adds a fruity richness and helps sauté the aromatics to perfection.
- Onion: Finely chopped for a subtle sweetness that builds the flavor base.
- Garlic: Adds that irresistible savory aroma and depth.
- Raw shrimp: Peeled, deveined, and chopped for a sweet, tender seafood layer.
- Scallops: Chopped for delicate, buttery bites throughout the lasagna.
- Lump crab meat: Provides a sweet, briny flavor that elevates the whole dish.
- Salt and black pepper: Essential for seasoning both the seafood and the sauce.
- Red pepper flakes (optional): Adds a subtle kick if you like a bit of heat.
- All-purpose flour: Thickens the creamy sauce for those luscious layers.
- Whole milk: Forms the base of the béchamel-style sauce, keeping it rich but balanced.
- Heavy cream: Adds decadent creaminess for the ultimate comfort.
- Parmesan cheese: Salty, nutty, and crucial for a flavorful sauce.
- Lemon zest: Brightens the dish and highlights the seafood notes.
- Fresh parsley: Chopped for a burst of color and fresh herbal flavor.
- Ricotta cheese: Creamy and mild, it creates a luxurious texture in the layers.
- Large egg: Helps bind the ricotta layer for a sliceable lasagna.
- Mozzarella cheese: Shredded and melted on top for an irresistible golden finish.
How to Make Seafood Lasagna
Step 1: Prep the Oven and Noodles
Preheat your oven to 375°F (190°C) so it’s ready to go, and cook the lasagna noodles according to the package instructions. Once they’re al dente, drain and set aside. If you want to keep them from sticking together, lay them out flat on a sheet of parchment or lightly oil them. This simple prep step sets you up for smooth layering later.
Step 2: Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Toss in the finely chopped onion and cook for 3 to 4 minutes until it turns soft and translucent. Add the minced garlic and sauté for just one more minute—this is when your kitchen will start to smell absolutely irresistible!
Step 3: Cook the Seafood
Stir in the chopped shrimp and scallops. Let them cook for about 2 to 3 minutes until they’re just turning opaque. Gently add in the lump crab meat and season the mix with salt, black pepper, and a pinch of red pepper flakes if you want a little heat. Let it cook for another minute, then transfer the seafood mixture to a bowl to keep it from overcooking.
Step 4: Make the Creamy Parmesan Sauce
Using the same skillet (hello, fewer dishes!), sprinkle the flour over any remaining drippings and whisk for about a minute. Slowly pour in the milk and heavy cream, whisking constantly to keep things smooth. Keep stirring for 5 to 6 minutes until the sauce thickens to a silky consistency. Add the Parmesan cheese, lemon zest, and chopped parsley, stirring until everything is beautifully blended and fragrant.
Step 5: Mix the Ricotta Layer
In a small bowl, combine the ricotta cheese with the egg. This simple blend gives your lasagna that signature creamy, slightly fluffy texture, and ensures each slice holds its shape.
Step 6: Assemble the Seafood Lasagna
Spread a thin layer of the creamy Parmesan sauce in the bottom of a 9×13-inch baking dish. Next, lay down 3 noodles, then half of the ricotta mixture, and one-third of your seafood. Drizzle with another ladle of sauce. Repeat the layers twice, finishing with noodles, the remaining sauce, and a generous shower of mozzarella cheese on top. This step is where the magic happens—each layer builds new flavors and textures.
Step 7: Bake to Golden Perfection
Cover your dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 15 to 20 minutes until the top is bubbly and golden brown. Let the lasagna rest for 10 minutes before slicing. This little pause lets everything set up beautifully, so you get those perfect, photo-worthy layers.
How to Serve Seafood Lasagna
Garnishes
To make your Seafood Lasagna really pop, sprinkle it with extra chopped fresh parsley or a touch more lemon zest right before serving. A light dusting of grated Parmesan or a handful of microgreens can also add a touch of elegance and freshness to each slice.
Side Dishes
This creamy, savory dish pairs wonderfully with a crisp green salad tossed in a lemony vinaigrette, or some simply roasted asparagus for a fresh, bright contrast. Don’t forget warm, crusty bread to soak up every last bit of that dreamy sauce!
Creative Ways to Present
If you’re looking to impress at a dinner party, try assembling Seafood Lasagna in individual ramekins for a personal touch. For a family meal, slice it into generous squares and serve on a colorful platter, garnished with lemon wedges for a burst of color and flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Seafood Lasagna keeps well in the refrigerator. Simply cover tightly with foil or transfer to an airtight container and it will stay delicious for up to three days. The flavors actually deepen as it rests, making tomorrow’s lunch just as special.
Freezing
If you’d like to make this dish ahead, assemble the lasagna and freeze before baking. Wrap tightly with plastic wrap and then foil. When you’re ready to enjoy, thaw overnight in the fridge and bake as directed. You can also freeze fully baked leftovers; just be sure to cool completely before wrapping and storing.
Reheating
For best results, reheat Seafood Lasagna in a covered baking dish at 350°F until warmed through. If you’re in a hurry, individual slices can be microwaved, but covering them with a damp paper towel helps keep the pasta tender and the seafood moist.
FAQs
Can I use frozen seafood for Seafood Lasagna?
Absolutely! Just make sure to fully thaw and pat dry your seafood before cooking to prevent excess moisture in the lasagna. Frozen shrimp, scallops, and even crab are great time-savers without sacrificing flavor.
What can I substitute for crab meat if I can’t find it?
You can use imitation crab (surimi) or even extra shrimp and scallops if real crab isn’t available. The key is to keep the overall seafood weight about the same, so every bite is packed with flavor.
Can I make Seafood Lasagna gluten-free?
Definitely! Use your favorite gluten-free lasagna noodles and swap the all-purpose flour for a gluten-free blend when making the sauce. The result is just as creamy and satisfying.
How do I prevent my lasagna from being watery?
Be sure to cook off any excess liquid from the seafood before layering, and let the lasagna rest after baking. This helps the layers set and prevents any unwanted sogginess.
Can I add vegetables to this recipe?
Yes, spinach is a fantastic addition between the layers, as noted in the recipe. You can also try thinly sliced zucchini or sautéed mushrooms for extra color, flavor, and nutrients.
Final Thoughts
If you’re ready for a meal that’s both comforting and a little bit luxurious, give this Seafood Lasagna a try. It’s a dish that brings people together, turning any dinner into a special occasion. Don’t be surprised if it quickly becomes one of your most requested recipes!
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Seafood Lasagna Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
This rich and creamy Seafood Lasagna features a delightful combination of shrimp, scallops, and crab meat layered between tender lasagna noodles, smothered in a luscious Parmesan cream sauce, ricotta cheese mixture, and topped with melted mozzarella. Perfectly baked to golden perfection, this Italian-American dish offers an elegant twist on classic lasagna, showcasing fresh seafood flavors in every bite.
Ingredients
Seafood and Noodles
- 9 lasagna noodles
- 1 pound raw shrimp, peeled, deveined, and chopped
- 8 ounces scallops, chopped
- 8 ounces lump crab meat
Aromatics and Seasoning
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Sauce Ingredients
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
Cheese Mixture and Topping
- 2 cups ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
Instructions
- Prepare Noodles: Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions until al dente. Drain and set aside to prevent sticking.
- Cook Aromatics and Seafood: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until softened. Add minced garlic and cook for an additional minute until fragrant. Stir in the chopped shrimp and scallops, cooking for 2–3 minutes until they become just opaque. Add the lump crab meat, then season with salt, black pepper, and optional red pepper flakes. Cook for one more minute, then transfer the seafood mixture to a separate bowl to keep warm.
- Make the Cream Sauce: In the same skillet, sprinkle the all-purpose flour over the remaining drippings and whisk continuously for about 1 minute to form a roux. Gradually pour in whole milk and heavy cream, whisking constantly to avoid lumps. Continue cooking and stirring for 5–6 minutes until the sauce thickens and coats the back of a spoon. Remove from heat and stir in Parmesan cheese, lemon zest, and fresh parsley for brightness and flavor.
- Prepare Ricotta Mixture: In a small bowl, combine ricotta cheese with the large egg, mixing thoroughly to create a creamy, spreadable layer that helps bind the lasagna together.
- Assemble the Lasagna: Lightly grease a 9×13-inch baking dish. Spread a thin layer of the prepared cream sauce on the bottom to prevent sticking. Starting with three noodles, layer half of the ricotta mixture over them, followed by one-third of the seafood mixture and a ladle of sauce. Repeat the layers once more — noodles, remaining ricotta, seafood, and sauce. Finish with a final layer of noodles topped generously with the remaining cream sauce and shredded mozzarella cheese.
- Bake the Lasagna: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Afterward, remove the foil and bake an additional 15–20 minutes until the top is bubbly and golden brown.
- Rest Before Serving: Let the baked lasagna rest for about 10 minutes after removing it from the oven. This allows the layers to set, making it easier to slice and enhancing flavors before serving.
Notes
- You can substitute imitation crab meat for real crab if necessary to reduce cost or increase availability.
- For added color and nutrition, consider layering fresh spinach leaves between the noodles and seafood mixture.
- Ensure not to overcook seafood during sautéing to keep it tender and flavorful.
- Make ahead tip: Assemble the lasagna a day in advance and refrigerate; just add extra baking time if baking directly from chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 5g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 165mg
