This luxurious seafood lasagna transforms the classic Italian comfort dish into an elegant seafood feast. Layers of tender pasta cradle a medley of fresh seafood in a rich sauce, creating an unforgettable meal perfect for special occasions.
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Ingredients
For the Seafood Filling:
- 1 pound mixed seafood (shrimp, scallops, and lump crab meat)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 shallot, finely diced
- 1/2 cup white wine
- Salt and freshly ground black pepper
For the Sauce:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 bay leaves
- 1/4 teaspoon nutmeg
- 1 cup grated Parmesan cheese
Additional Components:
- 1 package of no-boil lasagna noodles
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh parsley, chopped
- Zest one lemon
Instructions
- Begin by making the béchamel sauce. Melt butter in a large saucepan over medium heat. Add flour and whisk continuously for 2 minutes. Gradually add milk and cream, whisking constantly to prevent lumps. Add bay leaves and nutmeg. Simmer until thickened, about 10 minutes. Remove bay leaves and stir in Parmesan cheese. Set aside.
- For the seafood filling, heat olive oil in a large skillet. Add shallots and garlic, sautéing until fragrant. Add the seafood and cook just until the shrimp turn pink and the scallops are barely opaque. Deglaze with white wine and season with salt and pepper. Remove from heat immediately to avoid overcooking.
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Begin assembly by spreading a thin layer of béchamel sauce on the bottom of the dish. Layer lasagna noodles, followed by seafood mixture, béchamel sauce, and a sprinkle of mozzarella. Repeat layers until all ingredients are used, ending with sauce and cheese on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until golden and bubbly.
- Let rest for 15 minutes before serving. Garnish with fresh parsley and lemon zest.
Chef's Tips
- Choose the freshest seafood possible for the best results
- Don't overcook the seafood during the initial sauté – it will continue cooking in the oven
- Pat the seafood dry before cooking to ensure proper browning
- For extra flavor, add a pinch of saffron to the béchamel sauce
- Feel free to customize the seafood mixture based on what's fresh and available
Wine Pairing
A crisp Italian white wine like Verdicchio or Pinot Grigio complements this dish beautifully, cutting through the richness while enhancing the delicate seafood flavors.
This seafood lasagna serves 8-10 people and can be prepared up to a day in advance before baking. Simply cover and refrigerate, then allow extra baking time if cooking from cold. Leftovers will keep well refrigerated for up to 2 days.
Whether served for a special occasion or a luxurious weekend dinner, this seafood lasagna is sure to impress with its perfect balance of rich, creamy sauce and tender seafood.
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