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Seafood Lasagna

Irresistible Seafood Lasagna: Comfort Food Done Right

Creamy Seafood Lasagna is a comforting dish perfect for gatherings, featuring layers of noodles and fresh seafood.
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Prep Time 25 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bechamel Sauce
  • 4 tablespoons Butter Can use olive oil for a lighter version.
  • 4 tablespoons All-Purpose Flour Gluten-free flour can be a great alternative.
  • 2 cups Milk Use plant-based milk for a dairy-free option.
  • ½ cup Parmesan Cheese (freshly grated) Substitute with Pecorino Romano if that's what's on hand.
For the Cheese Mixture
  • 15 ounces Ricotta Cheese Cottage cheese can serve as a lower-fat option.
  • 1 cup Mozzarella Cheese (shredded) Consider vegan mozzarella for a dairy-free dish.
  • 1 whole Egg (whisked) Flaxseed meal can work as a vegan alternative.
  • 2 tablespoons Dried Parsley Fresh parsley can be swapped for a burst of brightness.
For the Seafood Layer
  • 1 pound Seafood Mix Customize with shrimp, scallops, or crab based on preference.
  • 2 tablespoons Olive Oil Butter can be an alternative for a different taste.
  • to taste Pepper Use white pepper for a subtler twist.
For Building the Lasagna
  • 9 sheets Lasagna Noodles (fresh) No-boil noodles can save prep time.
  • 1 cup Mozzarella Cheese (shredded, additional) Consider adding Parmesan on top for depth.

Equipment

  • 9 x 13-inch baking dish
  • Medium saucepan
  • skillet
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions for Creamy Seafood Lasagna
  1. Preheat your oven to 180°C (350°F) and grease a 9 x 13-inch baking dish with butter or cooking spray.
  2. In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 4 tablespoons of flour to form a roux, cooking for about 1 minute.
  3. Gradually whisk in 2 cups of milk until thickened, about 5–7 minutes. Stir in ½ cup Parmesan cheese until melted, then remove from heat.
  4. In a bowl, combine 15 ounces of ricotta cheese, 1 whisked egg, 2 tablespoons of dried parsley, and a pinch of salt. Mix until smooth.
  5. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the seafood mix and season with salt and pepper. Cook for 3–4 minutes until just opaque.
  6. Spread a thin layer of the bechamel sauce in the baking dish, layer with noodles, ricotta mixture, seafood, and more bechamel. Repeat two more times.
  7. Top the last layer with shredded mozzarella and any remaining Parmesan cheese.
  8. Bake in the preheated oven for approximately 35 minutes until golden brown and bubbling. Cover with foil if browning too quickly.
  9. Allow cooling for 5–10 minutes before slicing to serve.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

Feel free to customize seafood according to preferences and what's fresh. Store leftovers in an airtight container for up to 3 days.

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