A luscious, creamy seafood lasagna packed with shrimp, crab, and scallops, layered between tender pasta sheets and a rich cheese béchamel sauce.
Author:Beth
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:8 servings 1x
Category:Main Course
Method:Baking
Cuisine:Italian-American
Diet:Low Fat
Ingredients
Scale
12 lasagna noodles
2 cups cooked shrimp, chopped
2 cups cooked crab meat or imitation crab, shredded
1 cup cooked scallops, chopped
3 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
4 cups whole milk
4 tbsp unsalted butter
4 tbsp all-purpose flour
2 cloves garlic, minced
1 tsp salt
1/2 tsp white pepper
1/4 tsp ground nutmeg (optional)
2 tbsp fresh parsley, chopped
1 tbsp olive oil
Instructions
Preheat oven to 375°F (190°C). Boil lasagna noodles until al dente, then drain and set aside.
In a large saucepan, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
Whisk in flour and cook for another minute to form a roux. Gradually add milk while whisking until the mixture thickens.
Season the sauce with salt, white pepper, and nutmeg. Stir in Parmesan cheese until melted, then remove from heat.
In a skillet, heat olive oil and sauté shrimp, crab, and scallops just until heated through. Remove from heat.
Mix ricotta cheese with half of the chopped parsley in a bowl.
In a 9×13 inch baking dish, spread a thin layer of béchamel sauce. Layer noodles, ricotta mixture, seafood, béchamel, and mozzarella cheese. Repeat layers twice.
Top with a final layer of noodles, remaining béchamel, mozzarella, and Parmesan.
Cover with foil and bake for 25 minutes. Uncover and bake for 10-15 minutes more until golden and bubbly.
Let stand for 10 minutes. Garnish with remaining parsley before serving.
Notes
Substitute seafood with other options like lobster or clams if preferred.
Use low-fat cheese and milk to lighten the dish.
Make ahead and refrigerate for up to a day before baking.
Letting the lasagna rest before slicing helps it set for cleaner servings.