Seafood Lasagna Creamy Layers (Printer-Friendly)
Creamy layers of pasta, cheese, and tender seafood for an elegant, comforting Italian-inspired meal.
# List of Ingredients:
→ Béchamel Sauce
01 -
2 tablespoons unsalted butter
02 -
2 tablespoons all-purpose flour
03 -
2 cups whole milk
04 -
1/2 cup freshly grated parmesan cheese
05 -
1/2 teaspoon kosher salt
→ Ricotta Filling
06 -
10 ounces ricotta cheese
07 -
1/2 cup shredded mozzarella cheese
08 -
1 large egg, whisked
09 -
1 teaspoon dried parsley
10 -
1/2 teaspoon kosher salt
→ Seafood Layer
11 -
1 pound mixed seafood (such as shrimp, scallops, and crab meat), thawed if frozen
12 -
1 teaspoon olive oil
13 -
1/2 teaspoon kosher salt
14 -
1/4 teaspoon freshly ground black pepper
15 -
1 teaspoon dried parsley
→ Lasagna Assembly
16 -
8 ounces fresh lasagna noodles
17 -
1/2 cup shredded mozzarella cheese
# Preparation Steps:
01 -
Preheat oven to 350°F. Thoroughly grease a 9 x 13-inch baking dish with butter or non-stick spray. Set aside.
02 -
Melt butter in a saucepan over medium heat. Stir in flour and cook, stirring constantly, for 1 minute until slightly toasted. Gradually whisk in milk, continuing to stir until sauce thickens, about 3–5 minutes. Remove from heat and stir in parmesan cheese and salt until smooth.
03 -
In a mixing bowl, combine ricotta cheese, shredded mozzarella, whisked egg, dried parsley, and salt. Mix thoroughly until well blended.
04 -
Heat olive oil in a skillet over medium heat. Add seafood mix, salt, black pepper, and parsley. Sauté for about 3 minutes until seafood is just cooked through, then remove from heat.
05 -
Spread a thin layer of béchamel sauce on the bottom of the greased baking dish. Arrange a layer of lasagna noodles over the sauce. Top with one-third of ricotta mixture, followed by one-third of the seafood, and one-third of remaining béchamel sauce. Repeat to form three complete layers, finishing with remaining noodles, béchamel sauce, and top with shredded mozzarella.
06 -
Cover the baking dish loosely with aluminum foil. Bake in preheated oven for 35 minutes or until bubbling and cheese is fully melted. Remove foil if needed to brown the top in the final minutes.
07 -
Remove from oven and let lasagna rest for at least 10 minutes before slicing. Serve hot for best results.
# Additional Suggestions:
01 -
Allowing the baked lasagna to rest improves slicing and presentation by helping layers to set.
02 -
If using frozen seafood, ensure it is fully thawed and patted dry before sautéing to avoid excess moisture.
03 -
Adjust salt and pepper in the béchamel and filling to taste for balanced seasoning.