Description
This Seafood Lasagna is a luxurious twist on the classic Italian favorite, combining tender scallops, shrimp, and lump crab meat in a creamy, cheesy sauce layered between perfectly cooked lasagna noodles. Ideal for seafood lovers, this dish merges rich ricotta, mozzarella, and Parmesan cheeses with fresh herbs and a hint of lemon zest to create a flavorful and elegant pasta bake that’s perfect for special occasions or dinner parties.
Ingredients
Scale
Seafood and Sauce
- 9 lasagna noodles, cooked and drained
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz scallops, chopped
- 8 oz shrimp, peeled, deveined, and chopped
- 8 oz lump crab meat, drained and picked over
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
Cheese Mixture and Toppings
- 15 oz ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
Instructions
- Prepare Seafood: Preheat the oven to 375°F. In a large skillet, heat butter and olive oil over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until softened and translucent. Stir in minced garlic and cook for about 30 seconds until fragrant. Add chopped scallops and shrimp to the skillet, cooking for 3 to 4 minutes until they turn just opaque. Finally, fold in the lump crab meat and cook for an additional minute. Remove the seafood mixture from the pan and set aside.
- Make the Sauce: In the same skillet, sprinkle in the all-purpose flour and whisk continuously for about one minute to create a roux. Gradually pour in whole milk and heavy cream while whisking constantly to avoid lumps. Continue whisking and cooking for 3 to 5 minutes until the mixture thickens into a smooth sauce. Remove from heat and stir in grated Parmesan cheese, salt, black pepper, cayenne pepper (if using), lemon zest, and chopped fresh parsley. Then fold in the prepared seafood mixture until well combined.
- Prepare Ricotta Mixture: In a small bowl, combine ricotta cheese with one large egg, stirring until smooth and well blended. This will help the ricotta layer set as the lasagna bakes.
- Assemble the Lasagna: Lightly grease a 9×13-inch baking dish. Spread a thin layer of the seafood sauce on the bottom to prevent sticking. Lay down 3 cooked lasagna noodles over the sauce. Spread half of the ricotta cheese mixture evenly atop the noodles, followed by one-third of the seafood sauce, and then one-third of the shredded mozzarella cheese. Repeat the layering with another 3 noodles, the remaining ricotta, another third of the seafood sauce, and one-third of mozzarella cheese. Finish by layering the last 3 noodles, the remaining seafood sauce, and the rest of the mozzarella cheese evenly on top.
- Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. After this initial baking, remove the foil and bake uncovered for an additional 15 to 20 minutes until the top is golden brown and bubbly.
- Rest and Serve: Once fully baked, remove the lasagna from the oven and allow it to rest for 10 to 15 minutes. This resting time helps the layers set, making it easier to slice and serve delicious portions.
Notes
- Use a mix of fresh or frozen seafood; ensure frozen seafood is properly thawed and well drained before cooking.
- For added flavor complexity, add a splash of dry white wine into the sauce when making the roux.
- Leftover lasagna refrigerates well and reheats beautifully the next day — reheat covered at 350°F until warmed through.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 4g
- Sodium: 610mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 175mg
