Seafood Lasagna Creamy Layers

This creamy seafood lasagna is a true showstopper for special dinners or a cozy weekend meal. The luscious béchamel sauce brings everything together, while layers of tender seafood and pillowy cheese filling create a comforting bite in every forkful. This is a recipe I turn to when I want something elegant but achievable, and it always draws requests for seconds.

The first time I made this was for a family holiday, and everyone hovered over the kitchen for seconds. Now it is the most asked-for recipe for celebrations in our house.

Ingredients

• Butter: adds richness to the béchamel use an unsalted block for better control
• All-purpose flour: thickens the sauce go for fresh flour for best results
• Whole milk: gives a smooth creamy base for the béchamel select organic for best flavor
• Parmesan cheese: gives a salty aged layer to the sauce always grate fresh
• Salt: seasons every layer make sure to use pure sea salt
• Ricotta cheese: creates a creamy lasagna layer look for one without added gums
• Mozzarella cheese: melts perfectly and lends a mild gooey texture use whole milk or part-skim blocks and shred yourself for best melt
• Large egg: binds the cheese filling check for freshest eggs by their firmness
• Dried parsley: brightens both filling and seafood layers dried is easy to keep on hand
• Seafood mix: brings sweet marine flavor try a blend of shrimp scallops and white fish ask your fishmonger for the freshest catch
• Olive oil: gives depth and helps sauté seafood use a cold-pressed bottle with fruity notes
• Black pepper: adds a little warmth grind fresh for best results
• Lasagna noodles: form the foundation and layers fresh noodles keep things extra tender but dried work as well just cook al dente

Instructions

Preheat the Oven:

Heat your oven to 180C or 350F and get your baking dish ready by greasing it with butter or nonstick spray This helps with easy cleanup and prevents sticking

Prepare the Béchamel Sauce:

Melt butter in a saucepan over medium heat Once melted add flour and whisk for about one minute until you smell a toasty aroma Slowly pour in milk whisking constantly for lumpfree blending Cook until it gently thickens then stir in parmesan and salt Remove from heat to cool slightly

Make the Cheese Filling:

In a mixing bowl blend ricotta mozzarella egg dried parsley and salt Use a spatula or sturdy spoon to fully combine so the mixture is light but well mixed

Cook the Seafood:

Pour olive oil into a large skillet and heat over medium until shimmering Add your seafood mix with salt pepper and parsley Sauté quickly about three minutes to cook just through Remove from heat to cool

Assemble the Lasagna:

Spoon a thin layer of béchamel into your baking dish Arrange noodles over the sauce then top with one third of cheese mixture and one third of seafood Spoon more béchamel over Repeat this layering two more times Finish with noodles béchamel and a layer of mozzarella on top for a browned cheesy crust

Bake the Lasagna:

Place the dish in your heated oven and bake about thirty five minutes Keep an eye on the top and cover it loosely with foil if it gets too brown Your lasagna is ready when it is bubbling and golden

Serve Your Delicious Dish:

Let the lasagna rest for at least ten minutes before cutting to avoid messy slices Serve hot for the best texture and flavor

Mozzarella is my personal favorite cheese in this because it creates such gorgeous pulling strands with every serving It reminds me of special Sundays in my childhood when my dad would always sneak a little extra cheese on top for that golden brown finish That memory makes this dish extra special at my table

Storage Tips

Refrigerate leftovers in an airtight container Keep it chilled and it stays delicious for up to three days The lasagna texture holds best when you reheat slower in the oven

Ingredient Substitutions

If you cannot find a seafood blend try all shrimp or all scallops Or add some cooked white crab for a touch of sweetness Spinach or thinly sliced zucchini work well if you want to sneak in extra vegetables Ricotta can be swapped for cottage cheese for a lighter option

Serving Suggestions

Serve with a simple green salad with a sharp lemon vinaigrette The acidity cuts through the richness and brightens every bite Garlic bread or even herby roasted potatoes on the side make it a fully satisfying meal

Seasonal Adaptations

In spring or summer use more fresh herbs such as dill and basil for a lighter touch Winter months are perfect for a slightly heavier cheese layer and a dash of nutmeg in the béchamel Swap seafood for cooked seasonal fish from your market for a fantastic twist

Seafood lasagna is a delicious crowdpleaser that is as suited for festive gatherings as it is for a quiet night in I hope you find this recipe as comforting and memorable as I do every time I make it

Common Questions About Recipes

→ Can I use different types of seafood?

Absolutely! Shrimp, crab, scallops, or white fish all work well, so feel free to mix and match your favorites.

→ Should I use fresh or dried pasta sheets?

Fresh pasta sheets provide a more delicate texture, but dried ones can be used if precooked according to instructions.

→ How do I avoid overcooked seafood?

Sauté the seafood just until it turns opaque and is cooked through. Avoid long cooking times to keep it tender.

→ What sauce goes best with seafood lasagna?

A creamy béchamel is ideal, adding smoothness and balancing the seafood flavor in each layer.

→ Can I prepare this dish in advance?

Yes! Assemble it ahead, refrigerate, then bake when needed for convenience without sacrificing taste or texture.

→ What side dishes pair well?

Fresh salads, garlic bread, roasted vegetables, or even a crisp white wine make excellent pairings for a complete meal.