Seafood Lasagna Recipe
Italian-American · Main course · 85 min total
A rich and creamy lasagna layered with a medley of shrimp, scallops, and crab in a luscious béchamel sauce, perfect for a special dinner.
30
min prep
min prep
55
min cook
min cook
8
servings
servings
520
kcal/serving
kcal/serving
Ingredients
- 12 lasagna noodles
- 1 lb shrimp, peeled and deveined
- 1 lb scallops
- 8 oz lump crab meat
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1/2 cup dry white wine
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup chopped fresh parsley
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions; drain and set aside.
- In a large skillet, melt 2 tbsp butter over medium heat. Add garlic and cook 1 minute. Add shrimp and scallops; cook until just opaque, about 3-4 minutes. Remove from heat and stir in crab meat. Set aside.
- In a large saucepan, melt remaining 2 tbsp butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cream; cook, stirring constantly, until thickened, about 5 minutes. Stir in wine and 1/2 cup Parmesan cheese; season with salt and pepper.
- Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish. Layer 4 noodles, then half the seafood mixture, 1/3 of the remaining sauce, and 1/3 of the mozzarella. Repeat layers. Top with remaining 4 noodles, remaining sauce, and remaining mozzarella and Parmesan.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 20-25 minutes until bubbly and golden. Let rest for 10 minutes before serving. Garnish with parsley.
Tips
- For a richer flavor, use a mix of seafood like lobster or clams.
- Let the lasagna rest before cutting to keep layers intact.
- Can be assembled a day ahead and refrigerated; increase baking time by 10 minutes.
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