Seafood Lasagna Recipe
Ingredients
For the Lasagna:
- 12 lasagna noodles cooked and drained
- 1 lb shrimp peeled and deveined
- 1 lb crab meat fresh, canned, or imitation
- 1 lb scallops cleaned
- 2 cups ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups baby spinach optional
- 2 cups shredded mozzarella for topping
For the White Sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg optional
Instructions
1. Prepare the White Sauce:
- In a large saucepan, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes to create a roux.
- Gradually whisk in milk and heavy cream. Cook, stirring constantly, until the sauce thickens.
- Add Parmesan cheese, garlic powder, onion powder, salt, pepper, and nutmeg. Stir well and set aside.
2. Cook the Seafood:
- In a skillet, sauté shrimp, crab meat, and scallops until just cooked through (about 3-4 minutes). Season lightly with salt and pepper. Set aside.
3. Prepare the Cheese Mixture:
- In a bowl, combine ricotta cheese, egg, 1 cup mozzarella, and 1/2 cup Parmesan cheese. Mix until smooth.
4. Assemble the Lasagna:
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Spread a thin layer of white sauce on the bottom of the dish.
- Layer 3 lasagna noodles over the sauce.
- Spread 1/3 of the ricotta mixture, add 1/3 of the seafood, 1/3 of the spinach (if using), and pour 1/4 of the white sauce.
- Repeat layers until all ingredients are used, ending with a layer of noodles and the remaining white sauce on top.
- Sprinkle the top with the remaining mozzarella cheese.
5. Bake:
- Cover with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes or until the cheese is golden and bubbly.
6. Serve:
- Let the lasagna cool for 10 minutes before slicing. Garnish with fresh parsley and serve warm.
Notes
- Seafood Options: Substitute or add other seafood such as lobster or white fish.
- Make Ahead Tip: Prepare the lasagna up to 24 hours in advance and refrigerate. Add 10-15 minutes to the baking time if baking from cold.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
