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–+ servings
Seafood Lasagna

Creamy Seafood Lasagna with Shrimp, Crab, and Scallops Delight

This Creamy Seafood Lasagna is a delightful dish featuring shrimp, crab, and scallops that will satisfy seafood lovers.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 12 oz Lasagna Noodles Consider no-boil noodles for easier prep.
  • 4 tbsp Butter Essential base for the béchamel sauce.
  • 1/4 cup All-Purpose Flour Thickening agent for the béchamel.
  • 3 cups Milk Whole milk yields the richest flavor.
  • 1 tsp Salt Enhances overall flavor.
  • 1 tsp Pepper Adds seasoning warmth.
  • 1 pinch Nutmeg Elevates the béchamel.
  • 1 cup Romano Cheese Contributes sharpness to the béchamel.
For the Seafood
  • 2 tbsp Olive Oil or Butter Choose either to sauté seafood.
  • 1 lb Shrimp Ensure peeled and deveined.
  • 1/2 lb Scallops
  • 1 cup Lump Crab Meat Canned crab can be used in a pinch.
For the Ricotta Mixture
  • 15 oz Ricotta Cheese Brings creaminess and moisture.
  • 1 large Egg Binds the ricotta layer together.
  • 2 cloves Minced Garlic Enhances flavor.
For the Topping
  • 1 cup Mozzarella Cheese Melts beautifully on top.
  • Fresh Parsley or Lemon Zest Optional for garnishing.

Equipment

  • large pot
  • Saucepan
  • skillet
  • Mixing Bowl
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Boil lasagna noodles in salted water for 8-10 minutes until al dente. Drain and lay flat on parchment paper.
  2. Melt 4 tablespoons of butter in a saucepan over medium heat. Whisk in 1/4 cup of flour for about 1-2 minutes to form a roux.
  3. Add 3 cups of warm milk while whisking continuously until thickened, about 5-7 minutes. Season with salt, pepper, and a pinch of nutmeg. Stir in 1 cup of Romano cheese until creamy.
  4. Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté 1 pound of shrimp and 1/2 pound of scallops for 2-3 minutes until opaque.
  5. Fold in 1 cup of lump crab meat and remove from heat.
  6. Mix 15 ounces of ricotta cheese with 1 beaten egg, 2 cloves of minced garlic, and a pinch of salt.
  7. Preheat oven to 350°F. Grease a baking dish, layer with béchamel, noodles, half of the ricotta mixture, half of the seafood, and more béchamel. Repeat layers, finishing with béchamel and mozzarella cheese.
  8. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 10-15 minutes until golden and bubbly.
  9. Let rest for at least 15 minutes before serving. Garnish with parsley or lemon zest if desired.

Nutrition

Serving: 1sliceCalories: 500kcalCarbohydrates: 45gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

Thaw and dry seafood completely before use. Allow lasagna to rest for better cuts, and use quality ingredients for the best flavor.

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