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Creamy Seafood Lasagna

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Creamy Seafood Lasagna is a rich and indulgent twist on traditional lasagna. Layers of tender pasta, creamy seafood filling with shrimp, crab, and scallops, and a luscious white sauce create a luxurious, flavorful dish. It’s the perfect combination of comfort and elegance, ideal for special occasions, family dinners, or seafood lovers.

Ingredients

  • 1 lb shrimp, peeled, deveined, and chopped
  • 1/2 lb crab meat (fresh or imitation)
  • 1/2 lb scallops, chopped
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (optional)
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon nutmeg (optional)
  • Salt and pepper to taste
  • 9–12 lasagna noodles (depending on the size of your dish)
  • Extra mozzarella and Parmesan for topping

Instructions

  1. In a large skillet, melt the butter over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
  2. Add the shrimp, crab meat, and scallops. Cook for 3-4 minutes, stirring occasionally, until the shrimp is pink and the scallops are opaque. If using white wine, add it to the skillet and let it cook for 1-2 minutes. Season the seafood with salt and pepper to taste.
  3. Remove from heat and stir in the ricotta, mozzarella, Parmesan, and fresh parsley. Set aside to cool slightly.
  4. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until the mixture is slightly golden.
  5. Gradually add the milk and heavy cream, whisking constantly. Continue to cook and whisk until the sauce thickens, about 5-7 minutes.
  6. Stir in the Parmesan cheese, garlic powder, and nutmeg. Season with salt and pepper to taste. Remove from heat and set aside.
  7. Cook the lasagna noodles according to package instructions. Drain and set aside, drizzling with olive oil to prevent sticking if desired.
  8. Preheat your oven to 375°F (190°C). In a greased 9×13-inch baking dish, spread a thin layer of the white sauce on the bottom.
  9. Place a layer of lasagna noodles over the sauce, then spread half of the seafood filling over the noodles. Add another layer of white sauce. Repeat with another layer of noodles, the remaining seafood filling, and the remaining white sauce.
  10. Top with a final layer of noodles and cover with extra mozzarella and Parmesan cheese.
  11. Cover the baking dish with aluminum foil and bake for 25 minutes.
  12. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
  13. Let the lasagna rest for 10 minutes before serving to allow it to set.

Notes

Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days.Reheat individual servings in the microwave or bake at 350°F (175°C) for 20-25 minutes.Replace seafood with sautéed vegetables like spinach, mushrooms, or zucchini for a vegetarian version.For extra creaminess, add more heavy cream or cream cheese to the white sauce.Use lighter cream or milk alternatives like almond milk for a lighter version.

Nutrition

Find it online: https://cookibly.com/creamy-seafood-lasagna-recipe/