Description
This seafood lasagna recipe turns simple ingredients into an amazing dish by combining premium seafood with layers of pasta and creamy sauce. The recipe brings together crab, scallops, and shrimp to create a luxurious twist on traditional lasagna.
A rich white sauce perfectly complements delicate seafood flavors in this Italian-inspired lasagna. The dish blends shellfish with creamy béchamel and pasta layers that create a sophisticated meal you can easily prepare.
Ingredients
Scale
- 1 pound dried lasagna noodles
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 1/2 cups shredded Romano
- 3 cups ricotta cheese
- 1 large egg
- 4 cloves minced garlic
- 1 pound tiny shrimp
- 8 ounces lump crab meat
- 8 ounces cooked lobster meat
- 1 pound mozzarella cheese
Instructions
- Preheat oven to 350°F and prepare a 9×13-inch baking dish.
- Make the béchamel sauce: Melt butter, whisk in flour until lightly toasted (about 2 minutes), then gradually add milk while whisking.
- Season the sauce with salt, pepper, and nutmeg. Cook until thickened for 8-10 minutes.
- Mix the ricotta, egg, garlic, and seasonings to prepare the ricotta mixture.
- Start layering: Add sauce, then noodles, ricotta mixture and seafood.
- Repeat these layers three times and finish with sauce and cheese on top.
- Cover with foil and bake for 30 minutes, then uncover and bake for 10 more minutes.
Notes
- Cook fresh seafood completely before adding to the lasagna.
- Let the lasagna rest for 10-15 minutes after baking to serve easily.
- Keep leftovers in the refrigerator for up to 5 days.
- You can freeze this dish for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Seafood
- Method: Baking
- Cuisine: Italian-American