Delicious Seafood Lasagna (Print version)
Creamy seafood lasagna layered with shrimp, crab, scallops, white sauce, ricotta, mozzarella, and tender noodles.
# Ingredients:
For the white sauce
01 -
5 tablespoons (70 g) unsalted butter
02 -
5 tablespoons (40 g) all-purpose flour
03 -
3 cloves garlic, minced
04 -
2 cups (480 ml) whole milk
05 -
1 cup (240 ml) heavy cream
06 -
1 cup (240 ml) clam juice or seafood stock
07 -
3/4 cup (75 g) grated parmesan cheese
08 -
1 teaspoon seafood seasoning
09 -
1/4 teaspoon ground nutmeg
10 -
1 teaspoon kosher salt, plus more to taste
11 -
1/2 teaspoon black pepper
For the seafood
12 -
1 tablespoon olive oil
13 -
12 oz (340 g) raw shrimp, peeled, deveined, and tails removed
14 -
8 oz (225 g) bay scallops, patted dry
15 -
8 oz (225 g) lump crab meat, picked over for shells
16 -
2 tablespoons chopped fresh parsley
17 -
1 teaspoon lemon zest
For assembly
18 -
12 no-boil lasagna noodles
19 -
15 oz (425 g) whole milk ricotta cheese
20 -
2 cups (225 g) shredded low-moisture mozzarella cheese
21 -
1 cup (30 g) baby spinach, chopped
22 -
2 tablespoons chopped fresh parsley, for garnish
# Instructions:
01 -
Preheat the oven to 350 degrees F. Lightly grease a 9x13-inch baking dish.
02 -
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the garlic, then slowly whisk in the milk, cream, and clam juice. Simmer for 5-7 minutes until thick enough to coat a spoon. Stir in parmesan, seafood seasoning, nutmeg, salt, and pepper.
03 -
Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and scallops and cook for 2-3 minutes, just until barely opaque. Remove from heat and gently fold in the crab, parsley, and lemon zest.
04 -
Stir the ricotta with the chopped spinach and 1/2 cup of the mozzarella. Season lightly with salt and pepper.
05 -
Spread 1 cup of white sauce in the baking dish. Add a layer of noodles, then ricotta mixture, seafood mixture, mozzarella, and sauce. Repeat the layers, ending with noodles, sauce, and the remaining mozzarella.
06 -
Cover the dish tightly with foil, tenting it slightly so it does not touch the cheese. Bake for 30 minutes.
07 -
Uncover and bake for 15-20 minutes more, until bubbling at the edges and lightly browned on top. Rest for 10-15 minutes before slicing and garnish with parsley.
# Good to know:
01 -
Best served after a 10-15 minute rest so the creamy layers set.
02 -
Use dry seafood and thick sauce to keep the lasagna from turning watery.
03 -
Assemble up to 24 hours ahead and bake from chilled with extra covered time.