Seafood Lasagna with Creamy Cheese Layers and Fresh Seafood (Print version)

A rich seafood lasagna layered with shrimp, crab, scallops, ricotta, mozzarella, and a creamy white sauce.

# Ingredients:

For the noodles

01 - 12 lasagna noodles, about 12 oz (340 g)
02 - 1 tablespoon olive oil, for tossing cooked noodles

For the creamy white sauce

03 - 5 tablespoons (70 g) unsalted butter
04 - 1/3 cup (42 g) all-purpose flour
05 - 2 1/2 cups (600 ml) whole milk
06 - 1 cup (240 ml) heavy cream
07 - 3 cloves garlic, minced
08 - 3/4 cup (75 g) finely grated Parmesan cheese
09 - 1 teaspoon kosher salt, plus more to taste
10 - 1/2 teaspoon black pepper

For the seafood and cheese layers

11 - 1 tablespoon olive oil
12 - 1 lb (450 g) medium shrimp, peeled, deveined, and chopped if large
13 - 8 oz (225 g) sea scallops, patted dry and quartered if large
14 - 8 oz (225 g) lump crab meat, picked over for shells
15 - 15 oz (425 g) whole-milk ricotta cheese
16 - 1 large egg
17 - 1 teaspoon lemon zest
18 - 2 tablespoons lemon juice
19 - 1/4 cup chopped fresh parsley, plus more for serving
20 - 3 cups (340 g) shredded low-moisture mozzarella cheese
21 - Cooking spray or softened butter, for the baking dish and foil

# Instructions:

01 - Heat the oven to 375°F. Cook the lasagna noodles in salted boiling water until just shy of al dente. Drain, rinse briefly, and toss with olive oil so the sheets do not stick.
02 - Melt the butter in a saucepan over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute, then slowly whisk in the milk and cream. Simmer 6-8 minutes until thick enough to coat a spoon. Stir in Parmesan, salt, and pepper.
03 - Warm olive oil in a large skillet over medium heat. Add the shrimp and scallops with a pinch of salt. Cook 2-3 minutes, just until the shrimp turn pink and the scallops lose their raw shine. Remove from the heat.
04 - In a bowl, stir together ricotta, egg, lemon zest, lemon juice, parsley, and a pinch of salt and pepper until smooth.
05 - Spread a thin layer of white sauce in a greased 9x13-inch baking dish. Add noodles, ricotta mixture, shrimp and scallops, crab, sauce, and mozzarella. Repeat the layers, finishing with noodles, sauce, and the remaining mozzarella.
06 - Cover loosely with greased foil and bake for 25 minutes, until the center is hot and the edges are bubbling.
07 - Uncover and bake 15-20 minutes more, until the top is lightly golden. Rest for 15-20 minutes before slicing. Sprinkle with parsley and serve warm.

# Good to know:

01 - Best served after a 15-20 minute rest so the creamy layers set.
02 - Use fresh seafood within one day of purchase for the cleanest flavor.
03 - Leftovers keep refrigerated for up to 2 days.

Back