When you want to elevate traditional lasagna into something truly spectacular, this Seafood Lasagna transforms the beloved comfort food classic with layers of tender seafood, creamy ricotta, and a rich white sauce that lets the ocean flavors shine through beautifully. Featuring a medley of shrimp, scallops, and crab meat nestled between sheets of pasta with three different cheeses, this dish creates an indulgent dining experience that’s perfect for special occasions. Each slice reveals gorgeous layers of seafood and cheese, all bound together with a velvety béchamel sauce that’s infused with white wine and fresh herbs. Perfect for holiday entertaining, anniversary dinners, or any time you want to impress guests with restaurant-quality sophistication, this recipe serves 8-10 people and takes about 2 hours from start to finish, including baking time.
Cooking Time: 45 minutes prep, 1 hour 15 minutes baking, plus cooling time
Serves: 8-10 people
What You’ll Need
For the seafood mixture:
- 1 pound medium shrimp, peeled, deveined, and chopped
- 1/2 pound bay scallops or sea scallops (chopped if large)
- 1/2 pound lump crab meat, picked over for shells
- 3 tablespoons olive oil
- 1/4 cup white wine
- 2 cloves garlic, minced
- Salt and pepper to taste
For the béchamel sauce:
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 4 cups whole milk, warmed
- 1/2 cup dry white wine
- 1/4 teaspoon nutmeg
- Salt and white pepper to taste
For the cheese mixture:
- 2 pounds ricotta cheese
- 1 large egg
- 1/2 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 teaspoon lemon zest
- Salt and pepper to taste
For assembly:
- 12 lasagna noodles, cooked according to package directions
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, freshly grated
- 2 tablespoons butter, cut into small pieces
Preparing the Seafood Base
Heat olive oil in a large skillet over medium-high heat. Add the chopped shrimp and scallops, cooking for 2-3 minutes until just opaque. Don’t overcook – the seafood will continue cooking in the oven.
Building Flavor Depth
Add the minced garlic to the seafood and cook for 30 seconds until fragrant. Pour in the white wine and let it cook for 1-2 minutes until the alcohol evaporates and the liquid reduces slightly.
Adding the Delicate Crab
Remove the skillet from heat and gently fold in the crab meat. Season the entire seafood mixture with salt and pepper, being gentle to keep the crab meat in nice chunks. Set aside to cool while you prepare other components.
Creating Perfect Béchamel
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes, stirring constantly, to create a light roux that will thicken the sauce without adding color.
Building the Creamy Base
Gradually whisk in the warmed milk, adding it slowly to prevent lumps. Continue whisking constantly until the sauce thickens enough to coat the back of a spoon, about 8-10 minutes.
Seasoning the Sauce
Stir in the white wine, nutmeg, salt, and white pepper. The sauce should be smooth, creamy, and well-seasoned. If it seems too thick, thin with a little more milk; if too thin, simmer a bit longer to reduce.
Preparing the Ricotta Mixture
In a large bowl, combine the ricotta cheese, egg, fresh parsley, dill, and lemon zest. Mix until well combined and season with salt and pepper. This mixture will provide creamy richness and fresh herb flavors throughout the lasagna.
Cooking the Noodles
Cook the lasagna noodles in heavily salted boiling water according to package directions until just al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking. They’ll finish cooking in the oven.
Setting Up for Assembly
Preheat your oven to 375 degrees. Butter a 9×13 inch baking dish generously to prevent sticking. Have all your components ready – seafood mixture, béchamel sauce, ricotta mixture, cooked noodles, and shredded cheeses.
Building the First Layer
Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish. Lay 3 lasagna noodles over the sauce, slightly overlapping to cover the bottom completely.
Creating the Seafood Layer
Spread half of the ricotta mixture over the noodles, then top with half of the seafood mixture. Sprinkle with 1/3 of the mozzarella and 1/3 of the Parmesan cheese. Drizzle with some béchamel sauce.
Continuing the Layers
Add another layer of 3 noodles, then the remaining ricotta mixture, remaining seafood, and another third of both cheeses. Add more béchamel sauce to keep everything moist.
The Final Layer
Top with the remaining 3 noodles, the rest of the béchamel sauce, and the remaining mozzarella and Parmesan cheeses. Dot the top with small pieces of butter for extra richness and browning.
Covering for Even Cooking
Cover the lasagna tightly with aluminum foil, making sure it doesn’t touch the cheese layer. This prevents the top from browning too quickly while the interior heats through completely.
The Initial Bake
Bake covered for 45 minutes. The lasagna should be bubbling around the edges and heated through completely. A knife inserted in the center should come out hot.
Creating the Golden Top
Remove the foil and continue baking for 15-20 minutes more until the top is golden brown and bubbly. The cheese should be beautifully browned and the edges should be bubbling vigorously.
The Essential Rest
Remove from the oven and let the lasagna rest for 15-20 minutes before cutting. This resting time allows the layers to set and makes slicing much cleaner and easier.
Perfect Slicing Technique
Using a sharp knife, cut the lasagna into squares, wiping the blade clean between cuts. Each slice should show beautiful, distinct layers of pasta, seafood, and cheese.
Elegant Presentation
Serve on warmed plates, garnishing each piece with a sprinkle of fresh parsley or dill. The presentation should showcase the gorgeous layers and abundance of seafood in each serving.
Wine Pairing Suggestions
This rich lasagna pairs beautifully with crisp white wines like Chardonnay, Pinot Grigio, or even a light Champagne. The acidity cuts through the richness while complementing the seafood flavors.
Make-Ahead Strategy
The entire lasagna can be assembled up to 1 day ahead and refrigerated before baking. Add an extra 15-20 minutes to the covered baking time if starting from cold.
Storage and Reheating
Leftover lasagna keeps in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat larger portions covered in a 350-degree oven until heated through.
Customization Options
Feel free to use different seafood combinations based on availability and preference. Lobster, salmon, or even a mix of white fish all work beautifully with this preparation.
Freezing Instructions
The assembled lasagna freezes well for up to 3 months. Thaw completely in the refrigerator before baking, and add extra time for the initial covered baking period.
This Seafood Lasagna proves that comfort food can be elegant and sophisticated. With its layers of tender seafood, creamy cheeses, and rich béchamel sauce, it creates a dining experience that’s both familiar and special, perfect for creating memorable meals that celebrate the very best of both land and sea.
