Seafood Lasagna

Seafood Lasagna is a luxurious twist on the traditional Italian favorite, combining layers of creamy béchamel sauce, tender pasta, and a rich mixture of succulent seafood.

This version includes a variety of seafood, creating a dish that’s perfect for special occasions or impressing guests. The flavors of the ocean are complemented by a creamy sauce and the comforting texture of lasagna noodles, making for a truly memorable meal.

Ingredients Needed for This Recipe

For the Seafood:

• 1 lb (450 g) mixed seafood (shrimp, scallops, and crabmeat), thawed if frozen and well-drained
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Béchamel Sauce:

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 4 cups whole milk, warmed
• 1/2 teaspoon ground nutmeg
• Salt and white pepper to taste

For the Lasagna:

• 9 to 12 lasagna noodles, cooked according to package instructions and drained
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Additional Ingredients:

• 1 tablespoon olive oil for sautéing
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup ricotta cheese

Instructions for Making Seafood Lasagna

Prepare the Seafood:

1. Heat 1 tablespoon olive oil in a large skillet over medium heat.
2. Add the seafood, season with salt and pepper, and sauté until just cooked through, about 4-5 minutes. Set aside.

Make the Béchamel Sauce:

1. In a medium saucepan, melt the butter over medium heat.
2. Add the flour and whisk until smooth and lightly golden, about 2 minutes.
3. Gradually whisk in the warm milk until the mixture is smooth.
4. Bring to a simmer and cook until the sauce thickens, about 10 minutes, stirring frequently.
5. Season with nutmeg, salt, and white pepper. Set aside.

Sauté Garlic and Onion:

1. In the same skillet used for the seafood, add another tablespoon of olive oil.
2. Sauté the garlic and onion until soft and translucent, about 3-4 minutes.

Assemble the Lasagna:

1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of béchamel sauce over the bottom of a 9×13 inch baking dish.
3. Layer three to four lasagna noodles over the sauce.
4. Spread half of the ricotta cheese over the noodles, then half of the sautéed seafood, and sprinkle with one-third of the mozzarella and Parmesan cheese.
5. Repeat with another layer of noodles, béchamel sauce, ricotta, seafood, and cheeses.
6. Top with a final layer of noodles, the remaining béchamel sauce, and the remaining cheeses.

Bake the Lasagna:

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
2. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.

Serve:

1. Let the lasagna stand for 10 minutes before slicing.
2. Garnish with chopped parsley, if desired, and serve warm.

Tips for Perfecting the Recipe

Choose Quality Seafood: The flavor of your lasagna largely depends on the quality of the seafood you use. Fresh is always best, but good quality frozen seafood can work well too. Make sure to properly thaw and drain any excess moisture from the seafood before cooking to prevent the lasagna from becoming watery.

Properly Season Each Layer: To ensure that your seafood lasagna is flavorful throughout, it’s important to season each component separately. This includes the seafood mixture, béchamel sauce, and even the ricotta cheese layer. Taste as you go to adjust the seasonings according to your preferences.

Achieve the Perfect Béchamel Sauce: The béchamel sauce is a key element in this dish, providing creaminess and binding the layers together. To avoid lumps, add the milk slowly to the roux while continuously whisking. Keep the sauce on the thinner side, as it will thicken up in the oven.

Don’t Overcook the Seafood When Prepping: Since the seafood will continue to cook in the oven, sauté it just until it’s barely cooked through to avoid it becoming tough or rubbery in the final dish.

Use No-Boil Lasagna Noodles to Save Time: For an even easier preparation, consider using no-boil lasagna noodles. These can be layered directly into the dish without pre-cooking, saving time and simplifying the process. Just ensure there’s enough sauce to cover the noodles so they cook through in the oven.

Let the Lasagna Rest Before Serving: Allowing the lasagna to rest for about 10 minutes after baking will enable it to set, making it easier to cut and serve. This rest period ensures that the layers hold together and the flavors meld perfectly.

Serving Suggestions

Garlic Bread: A side of warm, buttery garlic bread is the perfect companion to seafood lasagna. It’s ideal for soaking up any leftover sauce on your plate and adds a nice textural contrast to the dish.

Green Salad: Serve your seafood lasagna with a fresh green salad to add a light and refreshing element to your meal. A simple salad dressed with olive oil and lemon juice can balance the richness of the lasagna.

White Wine: A crisp, dry white wine such as Pinot Grigio or Chardonnay pairs beautifully with seafood dishes and can complement the creamy, savory flavors of the lasagna.

Steamed Vegetables: For a healthier side, consider serving steamed vegetables like asparagus, green beans, or broccoli. Their natural flavors and slight crunch offer a nice balance to the creamy and tender textures of the lasagna.

Roasted Cherry Tomatoes: Roasted cherry tomatoes can add a burst of acidity and sweetness, enhancing the overall flavor profile of your seafood lasagna. Roast them with a bit of olive oil, salt, and pepper for a simple yet delicious addition.

Frequently Asked Questions

Can I make seafood lasagna ahead of time? Yes, you can assemble the lasagna a day in advance and refrigerate it, covered, until ready to bake. You may need to add a few extra minutes to the baking time if you’re starting from cold.

How do I prevent my seafood lasagna from being watery? Ensuring that your seafood is well-drained and not overcooked before assembling the lasagna can help prevent it from becoming watery. Also, if using no-boil noodles, make sure they are fully covered in sauce to absorb moisture properly.

Can seafood lasagna be frozen? Yes, seafood lasagna freezes well. Cool the baked lasagna completely, then cover it tightly with foil or transfer it to an airtight container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

What’s the best way to reheat leftovers? Reheat individual slices in the oven at 350°F (175°C) until heated through, about 15-20 minutes. This method helps the lasagna retain its texture better than microwaving.

Can I substitute different types of seafood? Absolutely. Feel free to use whatever mix of seafood you prefer or have available. Just keep in mind that different types of seafood cook at different rates, so adjust your sautéing time accordingly.

Is it necessary to use ricotta cheese? While ricotta cheese adds creaminess and richness to the lasagna, you could substitute it with cottage cheese for a slightly different texture and flavor, or increase the amount of béchamel sauce for a richer dish.