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
Scale
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
