06/18/2025
Seafood Lasagna Recipe for a creamy, cheesy, and flavorful dish:
Ingredients:
For the Filling:
1 lb (450g) shrimp, peeled and deveined
1 lb (450g) scallops
1 lb (450g) crab meat (fresh or imitation)
3 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 large eggs
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
For the Sauce:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups whole milk
1 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon nutmeg (optional)
Salt and pepper to taste
Other Ingredients:
12 lasagna noodles (cooked according to package instructions)
2 cups shredded mozzarella (for topping)
1/4 cup Parmesan cheese (for topping)
Fresh parsley, chopped, for garnish
Instructions:
1. Prepare the Sauce:
In a saucepan over medium heat, melt the butter.
Whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly.
Gradually whisk in the milk and heavy cream, ensuring no lumps form.
Bring to a gentle simmer, stirring frequently until the sauce thickens.
Stir in Parmesan cheese, garlic powder, nutmeg (if using), and season with salt and pepper. Remove from heat and set aside.
2. Prepare the Seafood:
Sauté the shrimp and scallops in a little olive oil or butter until just cooked through. Season with salt and pepper.
Gently fold in the crab meat.
3. Prepare the Cheese Mixture:
In a bowl, combine ricotta cheese, 2 cups mozzarella, Parmesan, eggs, parsley, and a pinch of salt and pepper. Mix until smooth.
4. Assemble the Lasagna:
Preheat the oven to 375°F (190°C).
In a 9x13-inch baking dish, spread a thin layer of the sauce at the bottom.
Add a layer of lasagna noodles.
Spread a layer of the cheese mixture, followed by a portion of the seafood, and then a layer of sauce.
Repeat the layers (noodles, cheese mixture, seafood, sauce) until all ingredients are used, ending with a layer of sauce.
Sprinkle the top with the reserved mozzarella and Parmesan.
5. Bake:
Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbly.
6. Serve:
Let the lasagna rest for 10 minutes before slicing.
Garnish with fresh parsley and serve warm.
Enjoy your rich and creamy seafood lasagna!
