Welcome to the recipe that will redefine your definition of comfort food. This Seafood Lasagna is a showstopper, layering tender pasta with a rich, creamy white sauce and a generous mix of succulent seafood. If you’ve been searching for a truly special dish for a dinner party, a holiday, or just a cozy night in, you’ve found it. Forget heavy, tomato-based sauces; this elegant white seafood lasagna is all about delicate flavors and decadent textures.
We’ll walk you through every step, from selecting the best seafood to crafting a foolproof creamy sauce that will never be watery. Get ready to create a restaurant-quality meal in your own kitchen that will have everyone asking for seconds. This is more than just a recipe; it’s an experience.
Why You’ll Love This Seafood Lasagna Recipe
- Incredibly Flavorful: The combination of shrimp, scallops, and crab meat in a creamy, cheesy sauce is simply irresistible.
- Surprisingly Easy: While it looks impressive, the steps are straightforward and perfect for any enthusiastic home cook.
- Perfect for Entertaining: This dish can be assembled ahead of time, making it an ideal choice for stress-free hosting.
- Creamy, Not Watery: We have the secrets to ensure your sauce is rich and luscious, clinging perfectly to the pasta and seafood.
Choosing the Best Seafood for Your Lasagna
The beauty of this seafood lasagna lies in its versatility. The key is to use high-quality seafood that is fresh or properly frozen. I recommend a trio of shrimp, scallops, and crab for the perfect balance of flavor and texture.
Recommended Seafood Combination
- Shrimp: Use medium-sized shrimp, peeled and deveined. They provide a sweet, firm bite.
- Scallops: Bay scallops are a great choice as their small size means you don’t need to chop them. If using sea scallops, give them a rough chop.
- Crab Meat: Lump crab meat offers the best flavor and texture. You can use fresh, pasteurized, or even high-quality canned crab.
Feel free to customize! Lobster meat is a luxurious addition, or you could use a firm white fish like cod or halibut, cut into small chunks. Just be sure to pat all seafood completely dry to prevent a watery lasagna.
The Secret to a Perfect Creamy White Sauce
The heart of our white seafood lasagna is the sauce. It’s a rich and savory béchamel sauce, elevated with cheese and seasonings. The process is simple, but the result is pure elegance. It’s a similar comforting style to what you might find in our Creamy Chicken and Asparagus Pasta (coming soon), proving a good sauce is everything.
Ingredients for the Sauce
- Butter: The base for our roux, providing rich flavor.
- Flour: This thickens the sauce.
- Milk and Heavy Cream: A combination of both creates the perfect creamy consistency without being too heavy.
- Cheese: Parmesan and Mozzarella are key. Parmesan adds a nutty, salty flavor, while mozzarella provides that classic cheesy pull.
- Seasonings: Garlic, onion powder, a pinch of nutmeg, salt, and white pepper are all you need to enhance the sauce.
Making the sauce involves creating a roux with butter and flour, then slowly whisking in the warm milk and cream until smooth. Once it’s thickened, you’ll melt in the cheeses and add your seasonings. It’s a simple technique that delivers five-star results.
How to Assemble Your Seafood Lasagna
Layering is where the magic happens. A well-assembled lasagna ensures that every slice holds its shape and delivers a perfect bite every time.
- Sauce First: Spread a thin layer of the creamy white sauce on the bottom of your baking dish. This prevents the pasta from sticking.
- First Pasta Layer: Arrange a single layer of lasagna noodles over the sauce.
- Ricotta Mixture: Combine ricotta cheese, an egg, parsley, and seasoning. Dollop this mixture over the noodles.
- Seafood Layer: Evenly distribute half of your prepared seafood mixture over the ricotta.
- Sauce and Cheese: Spoon a generous amount of white sauce over the seafood, followed by a sprinkle of mozzarella cheese.
- Repeat: Add another layer of noodles, ricotta, the remaining seafood, sauce, and mozzarella.
- Final Layer: Top with the last layer of noodles, the remaining sauce, and a generous final layer of both Parmesan and mozzarella cheese. This will create a beautiful golden-brown crust when baked.
Tips for Success
To guarantee the best seafood lasagna recipe every single time, keep these simple tips in mind.
- Use No-Boil Noodles: This saves time and helps absorb any excess moisture, further preventing a watery result.
- Don’t Overcook the Seafood: You’ll lightly sauté the seafood before adding it to the lasagna. Remember it will cook more in the oven, so be careful not to make it tough.
- Pat Seafood Dry: This is the most crucial step! Moisture is the enemy of a perfect lasagna. Use paper towels to pat your shrimp, scallops, and crab meat completely dry.
- Let it Rest: After baking, let the lasagna rest for at least 15-20 minutes before slicing. This allows it to set up properly and ensures clean, beautiful slices.
What to Serve with Seafood Lasagna
This dish is incredibly rich and satisfying, so simple side dishes work best. A light green salad with a vinaigrette dressing is a perfect counterpoint. For bread lovers, nothing beats a side of warm Garlic Cheese Bombs or a slice of crusty Amish White Bread to sop up any extra sauce.
Frequently Asked Questions
Yes, this is a great make-ahead dish. You can assemble the entire lasagna, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 10-15 minutes to the covered baking time.
Yes, absolutely. Just make sure to thaw the seafood completely in the refrigerator first. Most importantly, press out as much water as possible and pat it thoroughly dry before cooking to prevent a watery result.
The key is to minimize moisture. First, pat all your raw seafood completely dry with paper towels. Second, use no-boil noodles, which absorb excess liquid. Finally, ensure your white sauce is thick enough to coat the back of a spoon.
A combination of cheeses works best. Use ricotta for the filling layer, mozzarella for its melting and stretching quality, and Parmesan for a sharp, nutty, and salty flavor that enhances the entire dish.
A creamy white sauce, like a béchamel or Alfredo, is best for seafood lasagna. Its rich, cheesy flavor complements the delicate taste of seafood much better than a traditional tomato-based red sauce, which can be overpowering.
Storing and Reheating Instructions
This seafood lasagna makes for fantastic leftovers. Store any remaining portions in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the microwave for individual slices or cover the baking dish with foil and bake at 350°F (175°C) for 20-25 minutes, or until heated through.
Can You Freeze Seafood Lasagna?
Yes, you can! For best results, freeze the lasagna *after* assembly but *before* baking. Cover the dish tightly with a layer of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and bake as directed, adding 15-20 minutes to the baking time since it will be chilled.
The Best Seafood Lasagna You’ll Ever Make
This Seafood Lasagna recipe is a testament to how simple ingredients can create something truly extraordinary. It’s creamy, decadent, and packed with the delightful flavors of the sea. We are confident you and your loved ones will adore this dish. If you make it, please leave a comment below and share your creation with us on Pinterest!
Recipe
Seafood Lasagna: The Ultimate Creamy and Luxurious Recipe
Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a medium bowl, combine the ricotta cheese, beaten egg, chopped parsley, and 1/2 cup of the Parmesan cheese. Season with salt and pepper and mix until well combined.
- Pat the shrimp, scallops, and crab meat thoroughly dry with paper towels. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the shrimp and scallops and cook for 1-2 minutes until they just begin to turn pink. Do not overcook. Remove from skillet and set aside. Gently fold in the crab meat.
- In a large saucepan, melt the remaining 4 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Whisk in the flour to form a paste (roux) and cook for 1 minute, stirring constantly. Gradually pour in the warm milk and heavy cream, whisking constantly to prevent lumps. Cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon (about 8-10 minutes). Remove from heat and stir in 1/2 cup of Parmesan cheese, the onion powder, nutmeg, salt, and white pepper. Continue stirring until the cheese is melted and the sauce is smooth.
- Spread about 1 cup of the white sauce on the bottom of the prepared baking dish. Arrange a layer of lasagna noodles on top. Spread half of the ricotta mixture over the noodles, followed by half of the seafood mixture. Top with about 1.5 cups of white sauce and 1 cup of mozzarella cheese. Repeat the layers: noodles, the remaining ricotta, the remaining seafood, another 1.5 cups of sauce, and another 1 cup of mozzarella.
- Place the final layer of noodles on top. Pour the remaining sauce over the noodles, ensuring the entire surface is covered. Sprinkle with the remaining mozzarella and Parmesan cheese.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is bubbly and golden brown.
- Remove the lasagna from the oven and let it rest for at least 15 minutes before slicing and serving. This helps the layers to set. Garnish with additional fresh parsley if desired.
Notes
Tip 2: Don't skip resting the lasagna after baking! This is essential for clean slices that hold their shape.
Tip 3: For an extra touch of flavor, add a splash of white wine to the white sauce as it's simmering.
