Seafood Lasagna

A warm, hearty dish combining rich flavors, creamy textures, and a delightful blend of seafood, perfect for family dinners and gatherings.

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Prep Time 30

Cook Time 45

Total Time 1 15

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian, Seafood

Calories: 350

For the béchamel sauce

6 tablespoons butter Adds richness; can substitute with olive oil.
3 cloves minced garlic Essential for flavor; substitute with garlic powder if needed.
6 tablespoons all-purpose flour Thickens the sauce; gluten-free flour can be used.
½ cup clam juice Provides depth; vegetable broth is a good substitute.
3 cups whole milk Keeps the sauce creamy; almond or oat milk can work for dairy-free.
1 teaspoon black pepper Adds spice; can substitute with white pepper.
1 teaspoon salt Enhances flavor; adjust to taste.
¼ teaspoon ground nutmeg Adds warmth; cinnamon could be an interesting twist.

For the cheese filling

15 ounces ricotta cheese Gives creaminess; cottage cheese is a good substitute.
1 large egg, lightly beaten Helps bind the mixture; use a flax egg for vegan option.
¾ cup Parmesan cheese, grated Adds nutty flavor; nutritional yeast can be used for vegan.
¼ cup fresh parsley, chopped Brightens the dish; substitute with basil or oregano.
½ teaspoon salt & black pepper Adjust according to taste.

For the lasagna layers

12 pieces lasagna noodles The foundation; can use no-boil noodles.
2 pounds large shrimp, cooked, peeled, deveined, and tails removed Brings ocean flavors; can substitute with scallops or fish.
8 ounces lump crab meat, checked for shells A luxurious addition; canned crab can substitute, but fresh is best.
3 cups Italian cheese blend, shredded Ensures cheesy finish; cheddar can be used as an alternative.
½ cup Parmesan cheese, grated More cheese for deliciousness; use any preferred cheese.
Fresh parsley, chopped for garnishing Fresh parsley, chopped For presentation; can replace with chives or microgreens.

Prepare the noodles

Make the béchamel sauce

Melt the butter over medium heat in a large skillet, then add minced garlic and cook until fragrant, about 30 seconds.
Whisk in the flour, cooking for an additional minute while stirring constantly to form a roux.
Gradually pour in clam juice, whisking continuously until the mixture is smooth.
Slowly add milk, stirring until fully blended.
Season with salt, black pepper, and nutmeg. Bring to a simmer and cook, stirring frequently for about 2–3 minutes.

Prepare the cheese filling

In a medium bowl, mix ricotta cheese, beaten egg, Parmesan cheese, fresh parsley, salt, and pepper until combined.

Combine seafood

Assemble the lasagna

Spread a layer of béchamel sauce at the bottom of a 9x13 baking dish. Arrange 3 noodles over the sauce.
Layer a third of the béchamel sauce over the noodles, followed by the ricotta mixture and a third of the seafood mixture sprinkled with Italian cheese blend. Repeat the layers until all ingredients are used.
For the final layer, add the noodles on top, pour the remaining béchamel sauce, spreading evenly, and sprinkle with remaining cheese.

Bake

Cover with foil and place on a baking sheet to catch spills. Bake for about 30 minutes, then remove the foil and bake for another 15 minutes until bubbling and golden.
Allow to rest for at least 15 minutes to set, making slicing easier. Garnish with fresh parsley just before serving.

Do not skip allowing the lasagna to rest after baking for better layer setting. Use quality ingredients to enhance flavor.