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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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