Description

This Seafood Lasagna is a decadent and creamy baked pasta dish perfect for seafood lovers. Featuring layers of tender lasagna noodles, sautéed shrimp, scallops, crab meat, and a rich Parmesan cream sauce, it brings a luxurious twist to traditional lasagna. The combination of fresh herbs and melted mozzarella cheese creates an irresistible flavor and texture that’s ideal for a special dinner or entertaining guests.

Ingredients

Scale

Seafood and Noodles

12 lasagna noodles
1 pound raw shrimp, peeled, deveined, and chopped
8 ounces scallops, chopped
8 ounces lump crab meat, picked over

Vegetables and Aromatics

2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced

Sauce

4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk, warmed
1/2 cup heavy cream
1/2 cup dry white grape juice or seafood stock
1 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon ground nutmeg
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped

Cheese and Finishing

1 1/2 cups shredded mozzarella cheese, divided

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Instructions

Preheat and cook noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until al dente, then drain and set aside to prevent sticking.
Sauté seafood aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until softened, about 4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Cook the seafood: Add the chopped shrimp and scallops to the skillet and cook just until they turn opaque, about 2 to 3 minutes. Gently fold in the lump crab meat, being careful not to break it up. Remove the skillet from the heat and set aside.
Prepare the béchamel sauce: In a separate saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the warmed milk and heavy cream, stirring constantly until the sauce thickens. Stir in the white grape juice or seafood stock, Parmesan cheese, salt, black pepper, paprika, and nutmeg. Remove from heat and fold in the chopped parsley and basil.
Assemble the lasagna: Lightly grease a 9×13-inch baking dish. Spread a thin layer of the béchamel sauce on the bottom. Layer in order: a layer of noodles, half of the seafood mixture, a layer of sauce, and a sprinkle of mozzarella cheese. Repeat these layers, finishing with a final layer of sauce and the remaining mozzarella on top.
Bake: Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake an additional 15 minutes until the lasagna is bubbly and the cheese is golden and lightly browned.
Rest and serve: Allow the lasagna to rest for 10 minutes before slicing. This helps the layers set and makes for easier serving. Garnish with additional fresh herbs if desired and enjoy.

Notes

Avoid overcooking the seafood during sautéing, as it will finish cooking in the oven, ensuring a tender texture.
You can substitute lobster for the seafood mix or add spinach layers for extra flavor and color.
This seafood lasagna pairs beautifully with a light green salad to balance the richness.
Use fresh seafood for the best flavor, but frozen can work if properly thawed and drained.
White grape juice adds subtle sweetness, but seafood stock can deepen savory notes.