Seafood lasagna has always held a special place in my heart, reminding me of summers spent along the coast with my family. Our annual trips to the seaside were not just about enjoying the sun and waves but also about indulging in the freshest seafood. My mother would often whip up a version of this seafood lasagna, her hands deftly layering the noodles with a mix of ricotta and fresh seafood. The aroma of the bubbling cheese and rich bechamel sauce would fill our beach house, drawing everyone to the table long before dinner was served.
One of the beauties of this seafood lasagna recipe is its versatility. While the traditional mix of seafood—shrimp, scallops, and crab—creates a delightful harmony of flavors, feel free to experiment with your favorite varieties. I’ve found that adding a touch of smoked salmon can lend a wonderful depth to the dish, or substituting part of the seafood mix with lobster for an extra touch of luxury. If you prefer a bit of spice, a pinch of red pepper flakes in the bechamel sauce can give it a subtle kick without overpowering the delicate seafood flavors.
The combination of creamy ricotta, melted mozzarella, and the nutty parmesan in this dish is simply irresistible. For those who are a bit more health-conscious, swapping out the traditional lasagna noodles for whole wheat or even zucchini slices can add a nutritional boost without sacrificing taste. My sister, who follows a gluten-free diet, often makes this recipe with gluten-free lasagna noodles, and it’s always a hit at family gatherings.
When assembling the lasagna, ensure each layer is evenly spread to achieve a perfect balance of flavors in every bite. It’s a dish that’s as much about the process as it is about the result. Taking the time to cook each component just right—from the bechamel sauce to the seafood mix—ensures a rich, satisfying meal that will transport you to those coastal summer evenings, no matter where you are.
This seafood lasagna not only brings back cherished memories but also creates new ones every time it’s served. Whether you’re making it for a special occasion or just a comforting family dinner, it’s a dish that speaks of love, tradition, and the joy of sharing good food.
Preparing Seafood Lasagna
Click here to get printable version
Ingredients
- 1 teaspoon dried parsley
- 1 teaspoon olive oil
- 1/2 cup milk
- 2 tablespoons all-purpose flour
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- 10 ounces ricotta cheese
- 1 pound mixed seafood
- 2 tablespoons butter
- 1/2 pound fresh lasagna noodles
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 cups milk
- 1/2 teaspoon salt
Directions
- Heat your oven to 350°F. Lightly grease a 9 x 13-inch baking dish and set it aside.
- To prepare the bechamel sauce, melt butter in a saucepan over medium heat. Stir in the flour and cook for one minute. Slowly add the milk, stirring constantly until the mixture thickens. Blend in the parmesan cheese, then remove from heat.
- For the cheese mixture, combine ricotta, mozzarella, egg, dried parsley, and 1/2 teaspoon of salt in a bowl. Mix well and set aside.
- Warm olive oil in a skillet over medium heat. Add the seafood mix along with salt, pepper, and parsley. Cook for about 3 minutes until the seafood is cooked through.
- To assemble the lasagna, spread a layer of bechamel sauce at the bottom of the prepared baking dish. Place some lasagna noodles over the sauce. Spread 1/3 of the cheese mixture on the noodles, followed by 1/3 of the seafood mix, and 1/3 of the bechamel sauce. Repeat the layers twice more, finishing with a layer of mozzarella and a sprinkle of parmesan.
- Bake in the preheated oven for 35 minutes. If the top browns too quickly, cover with foil and continue baking until the cheese is completely melted.
- Take out of the oven and let it cool for a few minutes before slicing and serving.
FAQs:
Can I use frozen seafood for this lasagna?
Yes, you can use frozen seafood, but make sure to thaw it completely and drain any excess water before cooking to avoid a watery lasagna.
What can I substitute for fresh lasagna noodles?
If you don’t have fresh lasagna noodles, you can use dried lasagna noodles. Just be sure to cook them according to the package instructions before assembling the lasagna.
How can I make this lasagna gluten-free?
To make a gluten-free seafood lasagna, use gluten-free lasagna noodles and substitute the all-purpose flour in the bechamel sauce with a gluten-free flour blend.
Can I prepare this lasagna in advance?
Yes, you can assemble the lasagna ahead of time and refrigerate it for up to 24 hours before baking. If baking from the fridge, you may need to increase the baking time by about 10 minutes.
What side dishes go well with seafood lasagna?
Seafood lasagna pairs well with a light side salad, garlic bread, or steamed vegetables. These sides complement the rich and creamy flavors of the lasagna.
Seafood Lasagna
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup freshly grated parmesan cheese
- 1/2 teaspoon salt
- 10 oz ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1 large egg whisked
- 1 teaspoon dried parsley
- 1 lb seafood mix
- 1 teaspoon olive oil
- 1/4 teaspoon pepper
- 1/2 lb fresh lasagna noodles
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 350°F. Grease a 9 x 13-inch baking dish and set it aside.
- To make the bechamel sauce, melt the butter in a saucepan over medium heat. Add the flour and cook for a minute. Gradually pour in the milk, stirring constantly, until the sauce thickens. Mix in the parmesan cheese and then remove from heat.
- For the cheese filling, combine ricotta, mozzarella, egg, dried parsley, and 1/2 teaspoon of salt in a bowl. Stir well and set aside.
- Heat olive oil in a skillet over medium heat. Add the seafood mix, salt, pepper, and parsley. Cook for about 3 minutes until the seafood is done.
- To assemble the lasagna, spread a layer of bechamel sauce on the bottom of the prepared baking dish. Lay some lasagna noodles over the sauce. Spread 1/3 of the cheese mixture over the noodles, followed by 1/3 of the seafood mix, and 1/3 of the bechamel sauce. Repeat the layers twice, ending with a layer of mozzarella and a sprinkle of parmesan.
- Bake in the preheated oven for 35 minutes. If the top starts to brown too quickly, cover it with foil and continue baking until the cheese is fully melted.
- Remove from the oven and let it rest for a few minutes before slicing and serving.
