Seafood Lasagna with Bechamel

This luxurious seafood lasagna transforms ordinary pasta night into a special occasion with layers of delicate seafood, creamy béchamel, and rich cheese that meld together into pure comfort food perfection.

The first time I served this at a dinner party, my guests couldn't believe it was homemade. Now it's become my signature dish for celebrations, though I often make it on weekends just because my family requests it so frequently.

• Unsalted butter adds richness without overwhelming the delicate seafood flavors
• All purpose flour creates the perfect base for a silky smooth béchamel sauce
• Whole milk provides the ideal creamy texture and cannot be substituted with lower fat versions
• Parmesan cheese brings aged nutty notes that enhance the seafood
• Ricotta cheese creates a luxurious mouthfeel throughout each bite
• Mozzarella cheese provides that iconic stretchy texture when melted
• Fresh lasagna noodles absorb flavors better than dried and create a more delicate texture
• Seafood mix featuring shrimp scallops and squid offers varied textures and ocean flavors
• Dried parsley brightens the dish with subtle herbal notes
• Olive oil helps properly sauté the seafood without burning

How To Make Seafood Lasagna Creamy Cheese

Prepare the béchamel

Melt butter completely in a saucepan over medium heat until it bubbles slightly but does not brown. Add flour and whisk continuously for exactly one minute to cook out the raw flour taste without darkening the roux. Pour in milk in a slow stream while whisking vigorously to prevent lumps from forming. Continue stirring until the sauce coats the back of a spoon. Remove from heat and immediately stir in freshly grated parmesan which will both flavor the sauce and help stabilize it.

Create the cheese filling

Combine ricotta mozzarella and egg in a bowl until completely incorporated. The egg acts as a binder that helps the filling set properly during baking. Add dried parsley and salt mixing thoroughly to ensure even distribution of flavors throughout the cheese mixture. This filling should be spreadable but not runny.

Prepare the seafood

Heat olive oil in a skillet until shimmering but not smoking. Add seafood mix in a single layer avoiding overcrowding which would cause steaming rather than sautéing. Season with salt pepper and parsley cooking for exactly three minutes until seafood is just opaque. Immediately remove from heat to prevent overcooking as the seafood will continue cooking in the oven.

Assemble the lasagna

Spread a thin layer of béchamel on the bottom of your baking dish to prevent sticking. Layer fresh lasagna noodles slightly overlapping at edges. Spread one third of cheese filling in an even layer followed by one third of the seafood distributed evenly. Pour béchamel over this layer ensuring complete coverage. Repeat this precise layering twice more creating a total of three complete layers. Finish with a generous sprinkling of mozzarella and additional parmesan on top for a golden crust.

Bake to perfection

Place in preheated oven on the middle rack allowing heat to circulate evenly around the dish. Bake for 35 minutes watching carefully after 25 minutes. If the top begins browning too quickly cover loosely with foil allowing steam to escape from the sides. The lasagna is done when the cheese is golden and bubbling around the edges and the internal temperature reaches 165°F.

This dish reminds me of family vacations on the Italian coast where my grandmother would make seafood pasta dishes with whatever the local fishermen brought in that morning. The secret is using the freshest seafood you can find and not overcomplicating the flavors. Let the natural sweetness of the seafood shine through.

Make Ahead Options

This seafood lasagna actually benefits from being made ahead of time. You can assemble the entire dish up to 24 hours before baking and keep it refrigerated. This allows the flavors to meld together and the noodles to soften slightly. When ready to bake, simply allow the dish to sit at room temperature for about 30 minutes before placing it in the oven. You might need to add an extra 10 minutes to the baking time if cooking from cold. Alternatively, you can freeze the unbaked lasagna for up to one month, wrapped tightly in plastic wrap and aluminum foil. Thaw completely in the refrigerator overnight before baking.

Seafood Selection Tips

The quality of your seafood will make or break this dish. Look for seafood that smells fresh like the ocean, not fishy. When using frozen seafood, thaw it completely in the refrigerator and pat dry with paper towels before cooking to ensure proper sautéing rather than steaming. For the best texture variety, I recommend using at least three different types of seafood. Shrimp provides a nice bite, scallops add sweetness, and squid or calamari rings give interesting texture. You can also use chunks of firm white fish like cod or halibut, though they may break apart more during cooking. Avoid strongly flavored fish like salmon or mackerel which would overpower the delicate cream sauce.

Serving Suggestions

This rich lasagna pairs beautifully with a simple arugula salad dressed lightly with lemon juice and olive oil. The peppery greens and bright acidity cut through the creaminess of the dish. A glass of chilled Pinot Grigio or unoaked Chardonnay complements the seafood flavors without overwhelming them. For a complete dinner party menu, start with bruschetta or a light seafood appetizer, serve the lasagna as your main course, and finish with a light lemon sorbet or panna cotta. When plating, allow the lasagna to rest for at least 15 minutes before cutting to achieve clean slices, then garnish with fresh herbs and a light drizzle of good quality olive oil.

Recipe FAQs

→ Can I use dried lasagna noodles instead of fresh?

Yes, you can substitute dried lasagna noodles, but you'll need to cook them according to package directions until al dente before assembling the dish. Fresh pasta creates a more delicate texture, but pre-cooked dried noodles work well too.

→ What seafood works best in this lasagna?

Shrimp, scallops, and squid create a nice variety of textures and flavors. You could also use crab meat, lobster, or firm white fish cut into chunks. Avoid using strong-flavored fish that might overpower the delicate bechamel sauce.

→ Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna up to 24 hours ahead and refrigerate it unbaked. Add about 10-15 minutes to the baking time if cooking from cold. You can also freeze the unbaked lasagna for up to 1 month - thaw completely in the refrigerator before baking.

→ What sides pair well with seafood lasagna?

Light sides work best with this rich dish. Consider a simple green salad with lemon vinaigrette, roasted asparagus, or garlic bread. A glass of chilled white wine like Pinot Grigio or Sauvignon Blanc makes a perfect accompaniment.

→ How do I know when the lasagna is done baking?

The lasagna is done when the top is golden brown and the cheese is bubbling around the edges. If you insert a knife into the center, it should feel hot to the touch when removed. Letting it rest for 10-15 minutes after baking helps the layers set.

→ Can I use pre-made bechamel sauce?

Yes, you can use store-bought bechamel sauce (about 2 cups) to save time. For the best flavor, stir in 1/4 cup freshly grated Parmesan before using it in the lasagna layers.