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Seafood Lasagna

Seafood Lasagna
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Seafood Lasagna is a quick and elegant dish that layers tender pasta, creamy béchamel sauce, and a blend of shrimp, scallops, and white fish for a rich and comforting seafood feast. Perfect for weeknight dinners or special occasions, this recipe balances a luscious creamy texture with delicate marine flavors, offering a family-friendly meal that’s easy to prepare and delightful to savor.

Ingredients

Seafood Medley

  • Shrimp, peeled and deveined – 8 oz
  • Scallops, chopped if large – 8 oz
  • White fish fillets (e.g., cod or haddock), chopped – 8 oz

Lasagna Noodles

  • No-boil or regular lasagna noodles – 9 sheets

Béchamel Sauce

  • Butter – 4 tbsp
  • All-purpose flour (or gluten-free flour for GF version) – 4 tbsp
  • Milk (whole or 2%) – 4 cups
  • Salt – 1 tsp
  • Black pepper – ½ tsp
  • Nutmeg, ground – ¼ tsp
  • White wine (optional) – ¼ cup
  • Lemon zest – 1 tsp

Cheeses

  • Parmesan cheese, grated – 1 cup
  • Mozzarella cheese, shredded – 2 cups

Vegetables and Aromatics

  • Garlic, minced – 3 cloves
  • Onion, finely chopped – 1 medium
  • Fresh parsley, chopped – 2 tbsp
  • Fresh basil, chopped – 2 tbsp

Additional Ingredients

  • Olive oil – 2 tbsp

Instructions

  1. Prepare Your Seafood: Clean and chop shrimp, scallops, and white fish into bite-sized pieces as needed. Heat olive oil in a pan over medium heat. Sauté minced garlic and chopped onion until fragrant and translucent, about 2-3 minutes. Add the seafood and cook just until it turns opaque, about 2-3 minutes. Remove from heat to avoid overcooking.
  2. Make the Béchamel Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour to form a smooth roux, cooking for about 2 minutes without browning. Gradually whisk in milk, stirring constantly until the sauce thickens and coats the back of a spoon. Season with salt, pepper, and nutmeg. If desired, stir in white wine and lemon zest for extra brightness and depth. Remove from heat.
  3. Assemble the Layers: Preheat a baking dish (9×13 inch recommended). Spread a thin layer of béchamel sauce on the bottom. Lay down a layer of lasagna noodles. Add half of the sautéed seafood evenly over noodles, spoon béchamel sauce on top, then sprinkle with mozzarella and Parmesan cheeses. Repeat layers once or twice more, finishing with a generous layer of cheese on the top.
  4. Bake to Perfection: Preheat the oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10 to 15 minutes, or until the top is golden brown and bubbly. Let the lasagna rest for 10 minutes before serving to set the layers and improve slicing.

Notes

  • Don’t overcook seafood during sautéing to keep it tender after baking.
  • Bring milk and seafood to room temperature before cooking for better consistency.
  • Be generous with cheese layers to maintain creaminess.
  • Let the lasagna rest after baking to allow it to set properly for clean slices.
  • Garnish with fresh parsley or basil before serving for freshness and color.

Nutrition

Keywords: Seafood Lasagna, Béchamel Sauce, Shrimp Lasagna, Scallop Lasagna, White Fish Lasagna, Easy Seafood Dinner, Gluten-Free Seafood, Creamy Seafood Pasta Bake

Find it online: https://sophiespace.com/seafood-lasagna/