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Delicious Seafood Lasagna Recipe

Delicious Seafood Lasagna Recipe

The Delicious Seafood Lasagna Recipe is a remarkable dish featuring layers of tender pasta generously filled with a medley of succulent seafood, smothered in a rich, creamy sauce, and baked to golden perfection. This recipe is incredibly useful for those seeking an elegant yet approachable meal that's perfect for special occasions or a comforting weeknight indulgence.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Lasagna, Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 12 lasagna noodles no-boil or regular, prepared according to package directions
  • 1 pound mixed seafood shrimp, scallops, crab meat, mussels, or a combination, cleaned and prepped
  • 2 tablespoons olive oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup dry white wine optional, but recommended for depth of flavor
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes optional, for a touch of heat
  • salt and freshly ground black pepper to taste
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg lightly beaten
  • 1/4 cup grated Parmesan cheese plus more for topping
  • 1/4 cup fresh parsley chopped, plus more for garnish
  • 2 cups shredded mozzarella cheese
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 3 cups milk whole milk recommended for richness
  • 1/4 teaspoon nutmeg
  • pinch cayenne pepper optional, for added warmth

Equipment

  • Large skillet or Dutch oven
  • Medium Saucepan
  • Medium Bowl
  • 9x13 inch baking dish

Method
 

  1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
    2 tablespoons olive oil, 1 large onion, 3 cloves garlic
  2. Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced. Add the crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 15-20 minutes, allowing the flavors to meld.
    1/2 cup dry white wine, 1 (28 ounce) can crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon red pepper flakes, salt
  3. Gently stir the prepared mixed seafood into the tomato sauce. Cook for another 5-7 minutes, or until the seafood is just cooked through and opaque. Be careful not to overcook, as it will continue to cook in the oven. Remove from heat and set aside.
    1 pound mixed seafood
  4. In a medium bowl, combine the ricotta cheese, beaten egg, 1/4 cup Parmesan cheese, and 1/4 cup chopped parsley. Season with a pinch of salt and pepper and stir until well combined.
    1 (15 ounce) container ricotta cheese, 1 large egg, 1/4 cup grated Parmesan cheese, 1/4 cup fresh parsley, salt
  5. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Stir in the nutmeg, cayenne pepper (if using), and a pinch of salt and pepper.
    1/4 cup butter, 1/4 cup all-purpose flour, 3 cups milk, 1/4 teaspoon nutmeg, pinch cayenne pepper, salt
  6. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
    Spread a thin layer of the béchamel sauce on the bottom of the baking dish.
    Arrange a layer of lasagna noodles over the sauce.
    Spread half of the ricotta cheese mixture evenly over the noodles.
    Spoon half of the seafood tomato sauce over the ricotta.
    Sprinkle about 1/3 of the shredded mozzarella cheese over the seafood sauce.
    Repeat the layers: noodles, remaining ricotta, remaining seafood sauce, and another 1/3 of the mozzarella cheese.
    Top with a final layer of noodles.
    Pour the remaining béchamel sauce evenly over the top layer of noodles, ensuring they are well covered.
    Sprinkle the remaining mozzarella cheese and extra Parmesan cheese over the top.
    12 lasagna noodles, 2 cups shredded mozzarella cheese, 1/4 cup grated Parmesan cheese
  7. Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
  8. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.
  9. Let the lasagna stand for at least 10-15 minutes before slicing and serving. This allows it to set, making it easier to cut and serve neat portions. Garnish with fresh parsley if desired.
    1/4 cup fresh parsley

Notes

Allow the lasagna to cool completely before storing. Refrigerate for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 20-25 minutes. Freezing instructions also provided.