Creamy Ocean Treasures: Seafood Lasagna Recipe for Dinner Joy

Layers of ocean-fresh seafood nestled between delicate pasta sheets create a mouthwatering seafood lasagna recipe that promises pure culinary bliss.

Succulent shrimp, tender crab, and flaky white fish meld together in a creamy sauce that whispers gourmet elegance.

Rich marine flavors dance with velvety cheese, promising a luxurious dining experience.

Delicate herbs and a hint of garlic add depth to every sumptuous bite.

Each forkful tells a story of coastal comfort and refined cooking techniques.

Perfectly balanced and surprisingly simple to prepare, this seafood lasagna transforms an ordinary dinner into an extraordinary feast.

Prepare to embark on a delectable journey that will delight even the most discerning palate.

FAQs

• What type of seafood works best in this lasagna?

Shrimp, scallops, and flounder are ideal because they have delicate flavors that blend well together. They cook quickly and absorb the creamy sauce perfectly without becoming tough or rubbery.

• Can I substitute the white wine?

Yes, you can replace the dry white wine with seafood stock or clam juice if you prefer not to use alcohol. The key is to use a liquid that adds depth and complexity to the seafood’s natural flavors.

• Is this lasagna considered difficult to make?

Not at all. While it might seem complicated, the recipe is straightforward. The most important tips are not overcooking the seafood and creating a smooth béchamel sauce by whisking constantly to prevent lumps.

• How can I tell if the seafood is cooked correctly?

Look for the shrimp to turn pink and slightly curl. The seafood should be just barely cooked since it will continue cooking in the oven. Overcooking will make the seafood tough and rubbery, so be careful and remove it from the heat promptly.

Why You’ll Crave Seafood Lasagna

• Transform ordinary ingredients into an extraordinary seafood lasagna that elevates home cooking to restaurant-quality cuisine.
• Swap seafood varieties, adjust spice levels, or experiment with different wines to make this recipe uniquely yours without compromising its delicious core.
• Despite looking complicated, this lasagna comes together smoothly with straightforward steps that make you feel like a professional chef, even if you're a cooking novice.
• Combines the familiar warmth of classic lasagna with the elegant twist of mixed seafood, making it perfect for special gatherings or weekend family dinners.

Seafood Lasagna Ingredients List

• Shrimp: Classic seafood protein that adds sweet ocean flavor.
• Scallops: Delicate shellfish that brings tender texture to the dish.
• Flounder: Mild white fish that complements other seafood components.

• Unsalted Butter, Dry White Wine: Provide rich foundational flavors for cooking seafood and creating sauce.
• Whole Milk, Heavy Cream: Essential for creating smooth, creamy béchamel sauce and adding richness.
• Canned Tomatoes: Adds depth and slight acidity to the sauce.

• Onions, Garlic: Classic flavor base that enhances seafood profile.
• Red Pepper Flakes, Parsley, Oregano, Basil: Provides herbal and spicy notes to complement seafood.
• Salt, Black Pepper: Standard seasonings for balanced flavor.

• Lasagna Noodles: Classic pasta for layering and structure.
• Swiss Cheese, Parmesan Cheese: Provide melty top layer and sharp, nutty flavor.

How to Layer Seafood Lasagna

Step 1: Craft Creamy Béchamel Sauce

Melt butter in a saucepan until it turns smooth and golden.

Whisk in flour continuously to create a silky roux.

Gradually stream milk into the mixture, stirring constantly to prevent any lumpy surprises.

Keep whisking until the sauce transforms into a luxurious, spoon-coating consistency.

Season with salt and pepper, then set aside for later magic.

Step 2: Sizzle Seafood Medley

Heat butter in a large skillet and awaken onions and garlic with a quick sauté.

• Shrimp
• Scallops
• Flounder

Sprinkle with salt and pepper.

Cook just until shrimp blushes pink, ensuring they remain tender and succulent.

Step 3: Splash of Wine Elegance

Pour dry white wine into the skillet, allowing it to simmer and dance with the seafood’s essence.

Transfer seafood to a separate bowl using a slotted spoon, preserving the flavorful liquid in the pan.

Step 4: Build Luxurious Sauce

Toss sliced mushrooms into the skillet, letting them soften and release their rich juices.

• Béchamel sauce
• Tomatoes
• Cream
• Red pepper flakes
• Parsley
• Oregano
• Basil

Season with salt and pepper.

Incorporate any remaining seafood liquid for an extra flavor boost.

Step 5: Layer Lasagna Masterpiece

Preheat oven to 375°F.

Generously butter a casserole dish.

• Seafood mixture
• Sauce
• Lasagna noodles

Repeat layers, finishing with a lavish topping of Swiss and Parmesan cheeses.

Step 6: Bake to Golden Perfection

Slide the lasagna into the oven and bake for 40-50 minutes.

Watch for a bubbling, golden-crusted top that signals culinary triumph.

Allow the dish to rest for 10 minutes, letting layers settle into a harmonious masterpiece.

Pro Tips for Creamy Seafood Lasagna

• Remove shrimp and scallops from heat just as they turn pink to maintain tender, juicy texture during baking.
• Select a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio to enhance the seafood's delicate taste without overpowering other ingredients.
• Whisk extra milk into béchamel if it becomes too thick, ensuring a smooth, creamy sauce that coats lasagna layers perfectly.
• Start with thin sauce layer on bottom of dish to prevent noodles from sticking and create a moist, flavorful base for the lasagna.
• Allow lasagna to sit 10 minutes after baking, helping layers set and making it easier to cut and serve without falling apart.

Storing and Reheating Seafood Lasagna

• Store leftover seafood lasagna in an airtight container for up to 3-4 days. Cool completely before sealing to prevent moisture buildup and bacterial growth.
• Wrap tightly in plastic wrap and aluminum foil, then freeze for maximum 2 months. Place in freezer-safe container to prevent freezer burn and maintain quality.
• Place individual portion on microwave-safe plate. Cover with damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even warming.
• Preheat oven to 350°F. Cover lasagna with aluminum foil to prevent drying. Warm for 15-20 minutes until heated through. Remove foil during last 5 minutes to crisp cheese top.

Sides That Go with Seafood Lasagna

• Pair with Crisp White Wine: Select a chilled Sauvignon Blanc or Pinot Grigio to complement the seafood's delicate flavors and cut through the rich, creamy sauce.
• Enhance with Fresh Salad: Create a light arugula salad with lemon vinaigrette to balance the lasagna's richness and provide a refreshing contrast to the creamy seafood layers.
• Match with Crusty Bread: Serve warm, crusty sourdough or French bread to soak up the delicious sauce and add a crunchy texture to the meal.
• Cleanse Palate with Citrus Sorbet: Finish the meal with a zesty lemon or lime sorbet to refresh the taste buds and provide a light, clean ending to the decadent seafood lasagna.

Fun Seafood Lasagna Variations

• Gluten-Free Seafood Lasagna: Replace traditional wheat lasagna noodles with gluten-free rice or corn noodles. Use cornstarch instead of flour for the béchamel sauce to maintain a creamy texture.
• Low-Carb Seafood Bake: Swap lasagna noodles with thinly sliced zucchini or eggplant layers. This version cuts carbohydrates while keeping the rich seafood flavor intact.
• Dairy-Free Ocean Casserole: Substitute béchamel with coconut milk or cashew cream. Use nutritional yeast instead of cheese for a similar savory profile. Replace butter with olive oil for cooking.
• Mediterranean Seafood Lasagna: Add kalamata olives, feta cheese, and swap some herbs for fresh dill and oregano. Include additional Mediterranean seafood like calamari or mussels for extra complexity.

Seafood Lasagna Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 10 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Creamy seafood lasagna brings Mediterranean coastal flavors to dinner tables with layers of delicate shrimp, tender crab, and silky sauce. Elegant pasta stacks combine rich cheeses and ocean-fresh ingredients for a luxurious meal everyone will savor.

---

Ingredients

Scale 1x2x3x

Seafood:

• 3/4 pound boneless flounder fillets, cut into bite-sized pieces
• 1 pound raw shrimp, peeled and deveined
• 1 pound scallops

Dairy and Sauce:

• 4 tablespoons unsalted butter
• 1 tablespoon unsalted butter
• 2 cups milk
• 3/4 cup heavy cream
• 1 cup grated swiss cheese
• 1/2 cup shredded parmesan cheese

Other Ingredients:

• 4 tablespoons all-purpose flour
• 1 tablespoon finely chopped onion
• 1 garlic clove, minced
• 1/2 cup dry white wine
• 2 cups thinly sliced mushrooms
• 1 cup crushed canned tomatoes
• 3 tablespoons finely chopped fresh parsley
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 9 lasagna noodles, cooked according to package directions
• salt
• freshly ground pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the béchamel foundation by melting butter in a medium saucepan over medium heat. Whisk in flour to create a smooth roux, continuously stirring to prevent burning. Gradually incorporate milk, whisking vigorously to eliminate potential lumps. Continue cooking until the sauce reaches a thick, velvety consistency that coats the back of a spoon. Season with salt and pepper, then set aside.

1. Heat a large skillet and melt butter to sauté finely chopped onions and minced garlic until aromatic, approximately 1 minute. Introduce shrimp, scallops, and flounder to the pan, seasoning with salt and pepper. Cook seafood briefly until shrimp just turns pink, ensuring it remains slightly underdone for the final baking process.

1. Deglaze the skillet by pouring in dry white wine, allowing it to simmer and concentrate flavors for one minute. Transfer seafood to a separate bowl using a slotted spoon, reserving the flavorful liquid in the pan.

1. Add sliced mushrooms to the skillet, cooking for 5 minutes until they release their moisture and soften. Integrate béchamel sauce, diced tomatoes, cream, and herbs (red pepper flakes, parsley, oregano, basil). Pour in any accumulated seafood liquid to enhance the sauce’s depth. Season with additional salt and pepper as needed.

1. Preheat oven to 375°F. Generously butter a casserole dish, creating a thin sauce base. Layer seafood mixture, sauce, and lasagna noodles in alternating sequences. Repeat until ingredients are exhausted, concluding with a final sauce layer. Generously sprinkle Swiss and Parmesan cheeses across the top.

1. Bake for 40-50 minutes until the lasagna becomes bubbling hot and the cheese develops a golden-brown crust. Allow the dish to rest for 10 minutes before serving, which helps stabilize the layers and intensify flavors.

Notes

• Reduce wine’s alcohol content by simmering longer, which concentrates flavors and prevents a harsh taste in the final dish.
• Prevent soggy lasagna by briefly toasting uncooked noodles or using no-boil lasagna sheets that absorb moisture more efficiently during baking.
• Make the recipe gluten-free by substituting regular flour with cornstarch or rice flour in the béchamel sauce and using gluten-free lasagna noodles.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 485
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 2 g
• Protein: 35 g
• Cholesterol: 150 mg