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This seafood lasagna blends the creamy indulgence of béchamel sauce with tender pasta and a luxurious seafood mix. It transforms simple ingredients into a dish worthy of any celebration while still being easy enough to pull off on a weeknight.
I first made this seafood lasagna for friends who love Italian food but wanted something unexpected. Since then it has become my favorite way to impress guests without stress.
Ingredients
- Butter: provides richness and starts the béchamel sauce
- All purpose flour: thickens the sauce smoothly with butter
- Whole milk: creates a creamy silky base for the béchamel
- Freshly grated parmesan: adds nutty savory depth
- Ricotta cheese: gives the filling creamy body and mild flavor
- Mozzarella cheese: melts beautifully for that gooey finish
- Egg: binds the cheese filling and adds richness
- Dried parsley: gives color and herbaceous balance
- Seafood mix: offers variety and convenience choose shrimp squid and mussels
- Fresh lasagna noodles: layer easily and have a tender bite
- Extra virgin olive oil: enhances flavor while cooking the seafood
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Step-by-Step Instructions
- Make the Béchamel Sauce:
- Melt butter in a medium saucepan over medium heat until bubbling but not browned. Whisk in flour and cook for one minute to remove raw taste. Gradually pour in milk while whisking constantly. Continue to stir until the mixture thickens and coats the back of a spoon. Stir in parmesan until smooth and set aside.
- Mix the Cheese Filling:
- In a bowl combine ricotta mozzarella egg parsley and salt. Stir until the mixture is creamy and fully blended. This filling will add richness to each layer.
- Cook the Seafood:
- Heat olive oil in a skillet over medium high heat until shimmering. Spread the seafood mix in a single layer. Season with salt pepper and parsley. Cook for three minutes just until the seafood starts to turn opaque. It will finish cooking in the oven.
- Layer the Lasagna:
- Grease a baking dish and spread a thin layer of béchamel sauce over the bottom. Place lasagna sheets in a single layer. Spoon one third of the ricotta filling evenly over the pasta followed by one third of the seafood. Pour one third of the remaining béchamel on top. Repeat the layering twice more. Finish with mozzarella and a sprinkle of parmesan.
- Bake and Rest:
- Preheat oven to 375 degrees Fahrenheit. Bake uncovered for 35 minutes or until golden and bubbling. Cover with foil if the top browns too fast. Let rest for 10 minutes before cutting so the layers hold together.
My favorite part is the seafood mix I first learned to use it while visiting coastal Italy where a grandmother showed me how to cook it gently before baking. That moment changed the way I prepare seafood forever.
Seafood Selection Tips
Quality seafood matters most in this dish. Visit a local fish counter for the freshest selection. Choose firm white fish shrimp and scallops for the best texture blend. If using frozen make sure it is fully thawed and dry before cooking to avoid excess moisture.
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Make Ahead Options
This lasagna is ideal for busy households. You can assemble it up to one day in advance and refrigerate it before baking. Add ten extra minutes if baking from cold. To freeze wrap it tightly in plastic and foil. Thaw overnight in the fridge and bake as usual with fifteen extra minutes.
Serving Suggestions
Pair this lasagna with a crisp unoaked Chardonnay or a light Italian Pinot Grigio. For red wine lovers try a chilled Pinot Noir. Serve with a light salad or roasted vegetables to balance the richness of the dish.
Frequently Asked Questions About Recipes
- → Can I use fresh seafood instead of a mix?
Yes, fresh seafood like shrimp, scallops, or crab can be used instead of a pre-mixed option. Just ensure it’s cooked briefly to avoid overcooking during baking.
- → What kind of lasagna noodles should I use?
Fresh lasagna noodles work best for this dish, but pre-cooked or oven-ready noodles can also be used for convenience.
- → How can I make the bechamel sauce thicker?
To thicken the bechamel, allow it to cook a few minutes longer while stirring constantly, or slightly increase the amount of flour and cheese.
- → Can I prepare the dish in advance?
Yes, assemble the lasagna up to 24 hours ahead and refrigerate. Add baking time when cooking from cold. The unbaked dish also freezes well for up to 3 months.
- → What wines pair well with this seafood lasagna?
Crisp unoaked Chardonnay or Pinot Grigio complement the creamy sauce and seafood flavors. Light Pinot Noir also works with heartier seafood varieties.