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This seafood lasagna combines the comforting layers of traditional lasagna with succulent seafood and a rich, creamy cheese sauce. The delicate flavors of shrimp, scallops, and crab transform a familiar favorite into an elegant dish that feels special enough for celebrations while still delivering the comfort food satisfaction we all crave.
I first made this seafood lasagna for my husband's birthday dinner after he mentioned loving a similar dish at our favorite Italian restaurant. The look on his face when he took that first bite told me this recipe would become part of our family's special occasion rotation.
Ingredients
- Shrimp: Peeled and deveined adds sweet flavor and meaty texture
- Scallops: Chopped contribute buttery richness and delicate sweetness
- Crab meat: Optional but worth including for its sweet delicate flavor
- Lasagna noodles: Either traditional or no boil work equally well
- Ricotta cheese: Provides creamy texture and mild flavor to complement the seafood
- Mozzarella cheese: Creates that irresistible melty stretch when serving
- Parmesan cheese: Adds savory depth and slight nuttiness
- Butter, flour, and milk: Create the foundation for your béchamel sauce
- Garlic and shallots: Build aromatic flavor foundation
- Nutmeg: May seem unusual but its warmth enhances cream sauces perfectly
- Fresh herbs: Bring brightness to balance the rich flavors
Step-by-Step Instructions
- Prepare the Seafood:
- Pat the seafood completely dry before cooking to prevent excess moisture in your lasagna. The scallops should be cut into consistent bite sized pieces so they cook evenly throughout the dish.
- Make the Béchamel Sauce:
- The key to silky smooth sauce is adding the milk gradually while whisking constantly. Look for the sauce to coat the back of a spoon and hold a line when you run your finger through it. This thickness ensures your lasagna will hold together when served.
- Cook the Lasagna Noodles:
- If using traditional noodles undercook them slightly as they will continue to soften during baking. Toss with a little olive oil after draining to prevent sticking while you assemble the lasagna.
- Assemble the Lasagna:
- Start with sauce on the bottom to prevent sticking. Distribute the seafood evenly throughout the layers rather than concentrating it all in one layer. This ensures every bite has the perfect balance of pasta seafood and cheese.
- Bake the Lasagna:
- The foil covering prevents the top from burning before the center is fully heated. When you remove the foil for the final browning watch carefully as the cheese can go from perfectly golden to burned quickly.
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My favorite part of this recipe is the way the nutmeg enhances the béchamel sauce. I discovered this trick from my grandmother who always added a pinch to her cream sauces. The nutmeg adds a subtle warmth that most people cannot identify but everyone appreciates.
Selecting Quality Seafood
For the best results use fresh seafood from a reputable fishmonger whenever possible. If using frozen seafood thaw it slowly in the refrigerator rather than under running water which can damage the delicate texture. Look for shrimp that feels firm with a mild ocean scent. Scallops should have a sweet smell with no strong fishy odor. For crab lump meat offers the best texture and flavor for this dish.
Make Ahead Options
This seafood lasagna is perfect for entertaining because you can assemble it up to 24 hours before baking. Simply cover tightly with plastic wrap then foil and refrigerate. When ready to bake remove from the refrigerator 30 minutes before baking to take the chill off and add 10 15 minutes to the covered baking time. The flavors actually improve after the ingredients have time to meld together overnight.
Serving Suggestions
Serve this rich lasagna with a simple arugula salad dressed with lemon and olive oil to cut through the creaminess. A crisp white wine like Pinot Grigio or unoaked Chardonnay makes the perfect beverage pairing. For a complete dinner experience start with a light appetizer like bruschetta to avoid filling up before enjoying this decadent main course.
Frequently Asked Questions
- → What types of seafood work best in lasagna?
Shrimp, scallops, and crab are excellent options for creating a flavorful, tender seafood lasagna. You can also mix in other seafood like lobster or white fish for variety.
- → Can I use no-boil lasagna noodles?
Yes, no-boil noodles work well. Just ensure there's enough béchamel sauce to hydrate the noodles as they cook in the oven.
- → How can I make this dish dairy-free?
Substitute dairy products with plant-based alternatives like almond milk for the béchamel and vegan cheeses for ricotta, mozzarella, and parmesan.
- → How should I store leftovers?
Refrigerate leftovers in an airtight container for up to 4 days, or freeze for 3 months. Reheat in the oven for best results.
- → Can I prepare this dish in advance?
Yes, you can assemble the lasagna a day ahead, cover it tightly, and refrigerate until ready to bake. Add extra time when baking from cold.