Seafood Lasagna Creamy Cheese

Seafood lasagna always turns an ordinary dinner into a celebration this dish is a creamy comforting twist on the classic Italian favorite layering delicate seafood with tender noodles and three kinds of cheese it is surprisingly easy to pull together on a weeknight yet elegant enough for guests I reach for this recipe when I want something cozy but still a little special

I first made this seafood lasagna on a rainy Saturday when we wanted something soul warming and just a little different now it is one of the first things my friends request when they visit

• Butter: this adds rich flavor to the bechamel use unsalted for better control of seasoning choose high quality creamery butter
• All purpose flour: essential for thickening the sauce sift it first for an ultra smooth texture
• Milk: provides creaminess I recommend whole milk for the richest result check the date for freshness
• Parmesan cheese: gives the sauce depth and tang always grate fresh for best melt and flavor avoid pre shredded types if you can
• Ricotta cheese: brings creaminess select whole milk ricotta and check for a firm not watery texture
• Mozzarella cheese: for that melty stretchy layer use part skim for less grease shred fresh for perfect melt
• Large egg: helps bind the filling look for eggs with bright yellow yolks
• Dried parsley: for subtle herb flavor opt for a good quality dried parsley that still has some green color
• Salt: highlights all the flavors use kosher or sea salt for clean taste
• Seafood mix: for succulent bites thaw fully and pat dry for the best texture fresh or high quality frozen both work well
• Olive oil: helps the seafood cook evenly use extra virgin for more depth
• Pepper: adds a subtle kick grind fresh for extra aroma
• Lasagna noodles: fresh noodles cook up tender and quick pick ones that are slightly thick to hold up to the sauce

Step by Step Instructions

Prepare the Oven and Pan:

Grease a nine by thirteen inch baking dish generously to prevent sticking set your oven to one hundred eighty degrees Celsius or three hundred fifty degrees Fahrenheit so it is hot and ready

Cook the Bechamel Sauce:

Melt butter in a saucepot over medium heat stir in flour and cook exactly one minute stirring constantly so it does not brown slowly add milk while whisking until the sauce gently thickens it should coat the back of a spoon stir in parmesan cheese then take the pot off the heat you want the sauce silky without lumps

Mix the Cheese Filling:

In a medium bowl combine ricotta mozzarella egg parsley and salt Stir until the mixture is uniform look for a soft spreadable texture with flecks of parsley

Sauté the Seafood:

Heat olive oil in a skillet over medium heat add the seafood mix plus salt pepper and parsley Cook for three minutes Stir occasionally so everything cooks evenly and turns opaque but stays tender especially if using shrimp or scallops avoid overcooking

Build the Layers:

Spoon a thin layer of bechamel sauce on the bottom of your dish Place lasagna noodles over the sauce Spread a third of the ricotta mixture on top Sprinkle on a third of the cooked seafood Pour over a third of the remaining bechamel Repeat so you have three full layers The final layer should finish with mozzarella and extra parmesan for a golden bubbling top

Bake It:

Place the dish in your preheated oven Bake for thirty five minutes If the cheese is browning too fast cover loosely with foil Keep an eye so it melts rather than scorches

Rest and Serve:

When done baking take the lasagna out and let it cool five to ten minutes This makes slicing neater and helps the flavors settle Serve warm for the creamiest texture

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My favorite part is always the creamy bechamel sauce it brings the whole dish together When my kids made this with me for Sunday dinner they loved sprinkling extra mozzarella on top for a super stretchy cheese layer

Ingredient Swaps That Work

If you do not have a seafood mix you can use just shrimp or even flaked cooked fish I have tried this with both and each variation is delicious For the bechamel lactose free milk works well and even makes the sauce slightly lighter Try using a blend of mozzarella and fontina for a sharper flavor twist

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How to Store and Reheat

Let leftovers cool fully then wrap tightly and refrigerate It will keep well for up to three days To reheat cover with foil and warm in a moderate oven until heated through You can also freeze this lasagna tightly wrapped in portions and bake from frozen a true lifesaver for meal prep

Serving Suggestions

This seafood lasagna shines next to crisp leafy salads especially with citrus vinaigrette Try serving it with roasted asparagus or sautéed spinach for a beautiful color contrast A slice of crusty bread is never a bad idea to mop up the extra creamy sauce

Behind the Tradition

Lasagna originated in Italy but seafood versions are especially popular along coastal regions where the sea brings daily bounty This dish is my way of blending classic comfort with special occasion flavors The creamy bechamel is a nod to Northern Italian styles and every bite reminds me how food can turn any night into a celebration

Frequently Asked Questions

→ What types of seafood work best in this dish?

A mix of shrimp, scallops, and mild white fish offers the best texture and flavor balance. You can also use pre-mixed frozen seafood blends for convenience.

→ Can I prepare the dish ahead of time?

Yes, you can assemble the lasagna a day in advance and refrigerate it. Bake just before serving for best results.

→ Is it possible to use store-bought bechamel?

You can use prepared bechamel sauce if short on time, though homemade gives a fresher taste and creamy texture.

→ How can I prevent the noodles from getting soggy?

Use fresh or no-boil lasagna sheets and avoid over-saucing each layer. Allow the lasagna to cool slightly before slicing to keep layers intact.

→ What sides pair well with seafood lasagna?

Serve with a crisp green salad, garlic bread, or simple roasted vegetables to complete the meal.

→ Can I freeze leftovers?

Yes, cool completely, wrap tightly, and freeze for up to two months. Reheat in the oven for best texture.