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This seafood lasagna takes traditional comfort food to new heights by substituting the usual ground meat with a delectable mix of seafood. The combination of creamy béchamel sauce, rich cheese filling, and tender seafood creates an impressive dish that feels special enough for celebrations yet simple enough for weeknight dinners.
I first created this seafood lasagna when hosting an impromptu dinner party with friends who love Italian cuisine but wanted something different. The combination of seafood and pasta was such a hit that it has become my go-to impressive dish whenever I want to make something special without spending hours in the kitchen.
- Butter: Forms the base of our béchamel sauce providing richness and helping create the silky texture
- All-purpose flour: Works with butter to thicken the sauce perfectly while keeping it smooth
- Milk: Creates the creamy base of our béchamel; choose whole milk for best results
- Parmesan cheese: Adds a nutty salty flavor that enhances the seafood; use freshly grated for best melting
- Ricotta cheese: Provides a creamy texture and mild flavor; look for whole milk ricotta for richness
- Mozzarella cheese: Creates those irresistible cheese pulls; choose low moisture for best melting
- Egg: Binds the cheese filling together and adds richness
- Dried parsley: Adds color and a mild herbaceous note to complement the seafood
- Seafood mix: Offers convenience and variety; try to find one with shrimp, squid, and mussels
- Fresh lasagna noodles: Cook faster and have better texture than dried; no preboiling required
- Olive oil: Helps sear the seafood and develops flavor; use extra virgin for best results
How To Make Seafood Lasagna
- Prepare The Béchamel:
- Melt butter in a saucepot over medium heat until it starts to bubble but not brown. Add flour and whisk continuously for exactly one minute to cook out the raw flour taste. Slowly pour in milk while whisking constantly to prevent lumps from forming. Continue stirring regularly for about 5 minutes until the sauce coats the back of a spoon. Fold in the parmesan cheese until completely melted then remove from heat.
- Create The Cheese Filling:
- Combine ricotta cheese, mozzarella, egg, dried parsley, and salt in a medium bowl. Mix thoroughly until everything is fully incorporated and the mixture is smooth and uniform. This creates a creamy layer that balances the seafood perfectly.
- Cook The Seafood:
- Heat olive oil in a skillet over medium-high heat until it shimmers. Add the seafood mix ensuring pieces are in a single layer for proper searing. Sprinkle with salt, pepper, and parsley then cook for exactly 3 minutes, just until the seafood begins to color but not fully cook through. The seafood will finish cooking in the oven resulting in perfectly tender pieces.
- Assemble The Layers:
- Spread a thin layer of béchamel sauce on the bottom of your greased baking dish ensuring the entire surface is covered. Arrange lasagna sheets in a single layer, slightly overlapping if necessary. Spread one-third of the ricotta mixture evenly over the pasta followed by one-third of the seafood mixture, distributing it evenly. Pour one-third of the remaining béchamel over this layer. Repeat this layering process two more times, finishing with mozzarella and a sprinkle of parmesan on top.
- Bake To Perfection:
- Place the assembled lasagna in your preheated oven and bake for 35 minutes until the top is golden and bubbling. If you notice the top browning too quickly, cover loosely with foil after about 20 minutes. Let the lasagna rest for 10 minutes before cutting to allow the layers to set for cleaner slices.
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The seafood mix is truly the star of this dish. I discovered this technique while traveling along the Italian coast where local fishermen would bring their daily catch to small family restaurants. One grandmother showed me how quickly cooking the seafood before assembly preserves its delicate texture and flavor better than any other method I had tried before.
Seafood Selection Tips
When choosing your seafood mix for this lasagna quality matters significantly. I recommend visiting a fishmonger or seafood counter rather than using frozen options when possible. Fresh seafood provides better texture and flavor. Look for a mix that includes firm white fish, shrimp, and scallops for the best variety of textures. Make sure everything is roughly the same size so it cooks evenly. If using frozen seafood, thaw it completely and pat dry with paper towels before cooking to prevent excess moisture from making your lasagna watery.
Make Ahead Options
This seafood lasagna is perfect for busy households because you can prepare it in advance. Assemble the entire lasagna up to 24 hours before baking and store it covered in the refrigerator. When ready to serve simply add about 10 minutes to the baking time since it will be cold from the refrigerator. You can also freeze the unbaked lasagna for up to 3 months. Wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before baking as directed, adding about 15 minutes to the baking time.
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Wine Pairing Suggestions
This seafood lasagna pairs beautifully with certain wines that complement rather than overpower its delicate flavors. A crisp unoaked Chardonnay works wonderfully with the creamy sauce and seafood elements. The buttery notes in the wine enhance the richness of the béchamel while the acidity cuts through the cheese. Alternatively, try a Pinot Grigio from northern Italy which offers bright acidity and subtle mineral notes that highlight the seafood. For red wine lovers, a light Pinot Noir can work surprisingly well especially if your seafood mix includes heartier options like squid or mussels. Serve the wine slightly chilled to maximize enjoyment with this special dish.
Frequently Asked Questions
- → Can I use fresh seafood instead of a mix?
Yes, fresh seafood like shrimp, scallops, or crab can be used instead of a pre-mixed option. Just ensure it’s cooked briefly to avoid overcooking during baking.
- → What kind of lasagna noodles should I use?
Fresh lasagna noodles work best for this recipe, but pre-cooked or oven-ready noodles can also be used for convenience.
- → How can I make the bechamel sauce thicker?
To thicken the bechamel, allow it to cook a few minutes longer while stirring constantly, or slightly increase the amount of flour and cheese.
- → Can I substitute the ricotta cheese?
Yes, you can use cottage cheese or a blend of cream cheese and sour cream as a substitute for ricotta cheese in the filling.
- → How do I store leftover seafood lasagna?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.