Seafood Lasagna Delight

This seafood lasagna transforms the classic Italian comfort food into a luxurious seafood experience. Each creamy, cheesy layer is studded with succulent seafood morsels, creating a dish that feels special enough for company yet simple enough for a weeknight dinner.

I first made this recipe when hosting a dinner party where one guest didn't eat red meat. What started as an accommodation became my signature dish, with friends now requesting it for special gatherings.

• Butter: forms the base of your bechamel sauce, creating richness and depth
• All purpose flour: works with butter to thicken your sauce perfectly
• Milk: creates the creamy base that will carry all the flavors
• Parmesan cheese: adds umami depth to the bechamel sauce, look for freshly grated for best flavor
• Ricotta cheese: creates a luxurious texture, choose whole milk ricotta for best results
• Mozzarella cheese: provides that classic stretchy cheese pull everyone loves
• Egg: helps bind the cheese filling and adds richness
• Dried parsley: brightens the flavors throughout the dish
• Seafood mix: offers variety and convenience, look for a mix with shrimp, scallops and calamari
• Olive oil: helps brown the seafood and develop flavor
• Fresh lasagna noodles: cook faster and provide better texture than dried ones
• Salt and pepper: enhance all the flavors without making the dish taste salty

How To Make Seafood Lasagna

Prepare Your Workspace:

Preheat oven to 350F and grease your baking dish. Having everything ready before you start assembling makes the process seamless.

Create the Bechamel:

Melt butter over medium heat until it foams slightly but does not brown. Sprinkle in flour and whisk constantly for a full minute to cook out the raw flour taste. Slowly add milk, whisking continuously to prevent lumps from forming. Cook until the sauce coats the back of a spoon, about 5 minutes. Finish with parmesan cheese which melts into the sauce, creating a silky texture.

Mix the Cheese Filling:

Combine ricotta, mozzarella, egg, parsley and salt in a bowl. The egg serves as a binder, ensuring your filling sets properly during baking. Stir until completely uniform for consistent flavor throughout your lasagna.

Prepare the Seafood:

Heat olive oil in a skillet until it shimmers. Add your seafood mix and season with salt, pepper and parsley. Cook just until the seafood begins to turn opaque, about 3 minutes. Avoid overcooking as the seafood will continue cooking in the oven.

Layer with Intention:

Start with a thin layer of bechamel on the bottom of your dish to prevent sticking. Add pasta sheets, ensuring they do not overlap. Spread one third of the ricotta mixture evenly across the pasta, followed by seafood and more bechamel. Each layer should be thin and even for consistent results. Repeat until all ingredients are used, finishing with cheese on top.

Bake to Perfection:

Bake uncovered for 35 minutes until bubbling around the edges and golden on top. If the top browns too quickly, tent with foil to prevent burning while allowing the interior to continue cooking.

Rest Before Serving:

Allow the lasagna to rest for at least 10 minutes after baking. This crucial step lets the layers set, making it easier to slice clean portions that hold their shape.

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The parmesan cheese in this recipe is my secret weapon. I discovered that freshly grating it rather than using pre packaged varieties makes an enormous difference in the final flavor. My family now judges all other lasagnas against this seafood version, often finding traditional meat versions less exciting by comparison.

Seafood Selection Tips

When choosing your seafood mix, look for packages that contain a variety of textures and flavors. I prefer combinations with at least shrimp, scallops, and either calamari or chunks of firm white fish. If using frozen seafood, thaw it completely in the refrigerator and pat dry with paper towels before cooking to prevent excess moisture from making your lasagna watery. For an extra special version, consider adding a few chunks of lobster meat to the mix – it's a splurge that takes this dish to new heights.

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Make Ahead and Storage

This seafood lasagna works beautifully as a make ahead meal. You can assemble it completely up to 24 hours before baking, simply cover with plastic wrap and refrigerate. When ready to bake, allow it to sit at room temperature for 30 minutes before placing in the oven. Leftovers store well in the refrigerator for up to 3 days in an airtight container. To reheat, cover with foil and warm in a 325°F oven until heated through, about 20 minutes. Avoid microwaving if possible, as this can make the seafood tough and rubbery.

Serving Suggestions

Serve this rich lasagna with light, bright accompaniments to balance the meal. A simple arugula salad dressed with lemon juice and olive oil makes the perfect counterpoint to the creamy lasagna. For bread, consider a crusty baguette or garlic bread to soak up any extra sauce. A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the seafood flavors beautifully. For a complete dinner party menu, start with a light appetizer like bruschetta and finish with a tart lemon sorbet to cleanse the palate.

Bechamel Mastery

The bechamel sauce is the foundation of this recipe, so taking care with its preparation pays dividends in the final dish. The key is patience when adding the milk – pour it in slowly while whisking constantly to prevent lumps from forming. If you do get lumps, don't panic. Simply strain the sauce through a fine mesh sieve or blend it briefly with an immersion blender. For an extra layer of flavor, consider infusing your milk with a bay leaf, onion slice, and clove for 30 minutes before making the sauce, then straining these out before use.

Frequently Asked Questions

→ What type of seafood mix should I use?

A mix of shrimp, scallops, and firm white fish works well. Ensure everything is fresh or properly thawed for best results.

→ Can I make this dish ahead of time?

Yes, you can assemble the lasagna a day in advance and refrigerate it. Bake it right before serving for the best flavor and texture.

→ Can I use dried lasagna noodles instead of fresh ones?

Yes, you can use dried noodles, but ensure they are cooked beforehand or use no-boil noodles as an alternative.

→ How can I prevent the cheese from browning too quickly?

Cover the lasagna loosely with aluminum foil during baking if the cheese begins to brown before the dish is finished cooking.

→ What side dishes pair well with seafood lasagna?

A fresh green salad, crusty garlic bread, or roasted vegetables complement the lasagna perfectly.