The Best Seafood Lasagna Recipe
Indulge in a luxurious culinary experience with this exceptional seafood lasagna, a dish that elevates classic comfort food to gourmet heights. Layers of tender lasagna noodles are generously filled with a creamy Alfredo sauce, an exquisite medley of succulent shrimp, delicate crab, and tender scallops. Each forkful promises a symphony of oceanic flavors perfectly balanced with rich cheese and fresh herbs, making it an unforgettable centerpiece for any special occasion or a sophisticated weeknight meal.
Prep Time
45 minutes
Cook Time
35 minutes
Total Time
1 hour 20 minutes
Servings
6-8 servings
Keywords
Seafood lasagnabest seafood lasagnagourmet lasagnashrimp lasagnacrab lasagnascallop lasagnacreamy seafood pastaItalian seafood dishelegant dinner recipespecial occasion lasagnaAlfredo seafood lasagna
Why This Recipe Delivers
- Luxurious Flavor Profile: Combines succulent seafood with a rich, velvety Alfredo sauce for an unforgettable taste experience.
- Elegant Presentation: A visually stunning dish perfect for entertaining or a sophisticated family meal.
- Customizable Seafood: Easily adapt the seafood blend to your preference or what's available fresh.
- Hearty and Satisfying: A substantial meal that truly delivers on comfort and indulgence.
- Make-Ahead Potential: Can be assembled in advance, making meal prep for special occasions a breeze.
Ingredients
- 450 grams (1 lb) large shrimp, peeled, deveined, cut bite-sized
- 225 grams (8 oz) lump crab meat, picked over for shells
- 170 grams (6 oz) bay scallops, fresh or frozen
- 5 milliliters (1 teaspoon) Old Bay seasoning, or Cajun spice for variation
- 2.5 milliliters (½ teaspoon) salt, or to taste
- 56 grams (4 tablespoon) unsalted butter, preferred
- 4 cloves garlic, minced
- 24 grams (3 tablespoon) all-purpose flour, for thickening
- 475 milliliters (2 cups) heavy cream, or half-and-half
- 120 milliliters (½ cup) dry white wine, or chicken/seafood stock
- 100 grams (1 cup) Parmesan cheese, freshly grated, divided
- 1.25 milliliters (¼ teaspoon) white pepper, black pepper works too
- 0.3 milliliters (⅛ teaspoon) nutmeg, freshly grated if possible
- 15 milliliters (1 tablespoon) fresh lemon juice, squeezed
- 12 lasagna noodles, no-boil or cooked according to package
- 475 grams (2 cups) ricotta cheese, or cottage cheese, drained
- 120 grams (2 cups) fresh spinach, chopped (or 60 grams (1 cup) frozen, drained and squeezed dry)
- 225 grams (2 cups) mozzarella cheese, shredded
- 30 milliliters (2 tablespoon) fresh herbs, such as parsley or basil, chopped
Instructions
- Prepare the seafood. Gently pat the shrimp and crab meat thoroughly dry with paper towels; this prevents excess moisture from diluting the sauce. Cut the large shrimp into bite-sized pieces for even distribution throughout the lasagna. Carefully pick over the lump crab meat to ensure no shell fragments remain. Place the prepared seafood in a medium bowl and season generously with 5 milliliters (1 teaspoon) of Old Bay seasoning (or Cajun spice for a spicier kick) and 2.5 milliliters (½ teaspoon) of salt. Toss gently to coat.
- Begin the creamy Alfredo sauce. In a large, heavy-bottomed saucepan or Dutch oven, melt 56 grams (4 tablespoon) of unsalted butter over medium heat. Add the 4 cloves of minced garlic and sauté for about one minute until fragrant, being careful not to brown it.
- Create the roux. Whisk in 24 grams (3 tablespoon) of all-purpose flour into the melted butter and garlic. Continue whisking constantly for approximately two minutes to cook out the raw flour taste, forming a smooth roux. This will be the base for thickening the sauce.
- Build the sauce. Gradually pour in 475 milliliters (2 cups) of heavy cream (or half-and-half) and 120 milliliters (½ cup) of dry white wine (or chicken/seafood stock) while continuously whisking to prevent lumps. Bring the mixture to a gentle simmer, stirring frequently, and allow it to thicken for 3-5 minutes until it coats the back of a spoon.
- Cook the shrimp in the sauce. Add the seasoned shrimp directly into the simmering Alfredo sauce. Cook for 2-3 minutes, just until the shrimp turn opaque and pink. Remove from heat immediately to prevent overcooking.
- Finish the seafood mixture. Gently fold in the prepared lump crab meat and bay scallops into the sauce with the cooked shrimp. The residual heat from the sauce will gently cook the delicate crab and scallops, preserving their tender texture.
- Season the sauce. Stir in 50 grams (½ cup) of the grated Parmesan cheese, 15 milliliters (1 tablespoon) of fresh lemon juice, 0.3 milliliters (⅛ teaspoon) of nutmeg, and 1.25 milliliters (¼ teaspoon) of white pepper. Taste and adjust salt and pepper if necessary. Set aside.
- Prepare the ricotta mixture. In a separate medium bowl, combine 475 grams (2 cups) of ricotta cheese (or drained cottage cheese), 120 grams (2 cups) of chopped fresh spinach (or 60 grams (1 cup) of well-drained and squeezed frozen spinach), and 30 milliliters (2 tablespoon) of fresh chopped herbs (parsley or basil). Mix well until combined.
- Preheat and prepare baking dish. Preheat your oven to 190°C (375°F). Lightly grease a 23×33 cm (9×13 inch) baking dish.
- Assemble the lasagna. Spread a thin layer (approximately 120 milliliters or ½ cup) of the Alfredo seafood sauce on the bottom of the prepared baking dish.
- Layer the noodles. Arrange a single layer of lasagna noodles (typically 3-4 noodles, depending on their size) over the sauce. If using no-boil noodles, ensure they overlap slightly. If using pre-cooked noodles, they can be placed edge to edge.
- Add ricotta and seafood layers. Evenly spread half of the ricotta-spinach mixture over the noodles. Follow with approximately one-third of the seafood Alfredo sauce, ensuring the seafood is distributed.
- Thirteenth Step: Sprinkle cheese. Sprinkle about 75 grams (¾ cup) of shredded mozzarella cheese over the seafood sauce.
- Fourteenth Step: Repeat layers. Place another layer of lasagna noodles, followed by the remaining half of the ricotta-spinach mixture, another third of the seafood Alfredo sauce, and another 75 grams (¾ cup) of mozzarella cheese.
- Fifteenth Step: Final layers. Top with the last layer of lasagna noodles, the remaining seafood Alfredo sauce, and the remaining 75 grams (¾ cup) of mozzarella cheese. Finish by sprinkling the remaining 50 grams (½ cup) of Parmesan cheese evenly over the top.
- Sixteenth Step: Bake the lasagna. Cover the baking dish loosely with aluminum foil. Bake for 25 minutes.
- Seventeenth Step: Brown the top. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly. If desired, you can briefly place it under the broiler for a few minutes to achieve a deeper golden crust, watching carefully to prevent burning.
- Eighteenth Step: Rest and serve. Let the lasagna rest for at least 10-15 minutes before slicing and serving. This allows the layers to set and prevents the lasagna from falling apart. Garnish with additional fresh herbs if desired.
Tools You’ll Need
- Large heavy-bottomed saucepan or Dutch oven
- Large mixing bowls
- Whisk
- 23×33 cm (9×13 inch) baking dish
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Grater (for cheese and nutmeg)
Essential Success Tips
- Dry the Seafood: Patting shrimp and crab thoroughly dry is crucial to prevent the sauce from becoming watery and to ensure the seafood properly seasons and cooks.
- Don't Overcook Seafood: Shrimp and scallops cook quickly. Add them to the sauce just until opaque and remove from heat immediately to maintain tenderness. The residual heat will continue to cook them.
- Use Freshly Grated Parmesan: Pre-grated Parmesan often contains anti-caking agents that can make the sauce gritty. Freshly grated Parmesan melts more smoothly and offers superior flavor.
- Drain Ricotta and Spinach: If your ricotta or spinach is too wet, it will release moisture into your lasagna, making it watery. Drain ricotta well and squeeze all excess water from cooked/thawed spinach.
- Rest the Lasagna: Always let the lasagna rest for at least 10-15 minutes after baking. This allows the layers to set, making for cleaner slices and preventing the dish from collapsing.
Professional Cooking Secrets
- Infuse the Butter: Before making your roux, gently sauté a sprig of fresh thyme or a bay leaf in the melted butter for a minute, then remove it. This subtle aromatic infusion will add an extra layer of complexity to your Alfredo sauce.
- Deglaze with Wine: After sautéing the garlic, a quick deglaze with the white wine before adding cream can lift any flavorful bits from the pan, concentrating the savory notes into your sauce.
- Consider a Seafood Stock Reduction: For an even deeper oceanic flavor, substitute some of the heavy cream with a well-reduced, rich homemade seafood stock. Reduce it significantly to intensify its essence before incorporating it into the Alfredo.
Notes
- Storage: Leftover seafood lasagna can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- Freezing: Lasagna freezes beautifully. Once assembled (before baking) or after baking, wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before baking or reheating.
- Variations: Feel free to add other seafood like cooked lobster tail pieces or small pieces of firm white fish (like cod or snapper) that cook quickly. For a slightly lighter sauce, use half-and-half instead of heavy cream.
Frequently Asked Questions
Can I use frozen seafood?
Yes, you can use frozen shrimp, scallops, and crab meat. Ensure they are thoroughly thawed in the refrigerator overnight and patted very dry before seasoning and adding to the recipe to prevent excess moisture.
What kind of white wine is best for the sauce?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay (unoaked) works best. Avoid sweet wines as they can alter the flavor profile of the savory sauce. If you prefer not to use alcohol, a good quality seafood or chicken stock is an excellent substitute.
Why does my lasagna come out watery?
A watery lasagna is often due to insufficient draining of the ricotta cheese or spinach, or not thoroughly drying the seafood. Ensure all these components are as dry as possible before assembly. Also, allowing the lasagna to rest after baking helps the sauce and cheese set properly.
Nutrition Facts (Per Serving)
Estimated per serving (1/8 of recipe): Calories: 580, Protein: 45g, Fat: 35g, Carbs: 28g, Cholesterol: 180mg, Sodium: 950mg. (Note: Nutritional values are estimates and may vary based on specific ingredients and brands).
Allergy Information
Contains shellfish (shrimp, crab, scallops), dairy (butter, cream, Parmesan, ricotta, mozzarella), and gluten (flour, lasagna noodles). For a gluten-free version, use certified gluten-free lasagna noodles and ensure all other ingredients are gluten-free. For a dairy-free version, substitute dairy products with plant-based alternatives, though this will significantly alter the flavor and texture.
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