January 8, 2024
Review RecipeSeafood Lasagna
Indulge in the irresistible symphony of flavors with our seafood lasagna, featuring creamy ricotta, succulent shrimp and crab, layers of pasta, and a topping of golden mozzarella cheese.
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Dive into a world of deliciousness with our mouthwatering seafood lasagna. This recipe brings together succulent shrimp, soft crab, and a luscious garlic and white wine cream sauce, all layered with lasagna noodles and lots of cheese.
Seafood Lasagna Ingredients
Every ingredient in our lasagna contributes to its rich and harmonious flavors.
Ricotta cheese brings creamy indulgence to each layer, while the shrimp and crab combination adds delightful and varied textures.
Mozzarella cheese tops the dish with a golden, gooey perfection, making it irresistibly delicious.
You’ll need:
- 9 lasagna noodles
- 4 tablespoons of butter
- 3-4 cloves of garlic, minced
- ¼ cup of all-purpose flour
- 1 teaspoon of salt, divided in half
- 1 teaspoon of pepper, divided in half
- ¼ cup of sauvignon blanc or pinot grigio (you can substitute clam juice, water, or broth)
- 3 cups of whole milk
- 15 ounces of ricotta cheese
- 1 large egg
- 1 teaspoon of dried basil
- 3 tablespoons of lemon juice
- ½ cup of grated parmesan cheese
- 1 pound of cooked shrimp, tails removed and cut into large chunks
- ½ pound of cooked crab (optional)
- 4 cups of shredded mozzarella cheese, divided into 1 cup, 1 cup, and 2 cups
- Fresh parsley, chopped for garnish
PRO TIP:
We recommend grating the cheese from the block. Pre-shredded cheese tends to be coated with a preservative that prevents it from melting well.
Substitutions and Additions
CRAB MEAT: The crab meat adds a strong seafood flavor to the dish; you can substitute more shrimp for the crab for a lighter dish.
SHRIMP: We used large prawns, but you can use any size you’d like. The larger prawns add a nice textural change to the dish.
SEAFOOD: Customize your seafood lasagna by using your favorite seafood. Scallops, lobster, or even a seafood medley can be delightful substitutions.
BASIL: Thyme or Italian seasoning can be substituted for dried basil.
CHEESE: Cheddar, jack, or fontina cheese can be substituted for mozzarella but will change the flavor profile of the dish.
RICOTTA CHEESE: If you prefer a lighter option, consider substituting cottage cheese for ricotta. It will still provide creaminess with a slightly tangy twist.
How To Make This Seafood Lasagna Recipe
STEP ONE: Preheat the oven to 350°F.
STEP TWO: Cook lasagna noodles in a pot of salted, boiling water according to package instructions until al dente. Drain and rinse in cold water.
STEP THREE: In a large saucepan, melt the butter over medium heat. Add the minced garlic and saute for 1-2 minutes until the garlic is toasted.
STEP FOUR: Add the flour, ½ teaspoon salt, and ½ teaspoon of pepper to the pan and brown. Cook for 1-2 minutes.
STEP FIVE: Whisk in the white wine and milk, adding the liquids gradually while whisking to create a smooth cream sauce.
STEP SIX: Continue heating, cooking over medium-high, and whisking constantly until the mixture comes to a simmer.
Reduce heat to medium and simmer one minute longer until the sauce has thickened slightly.
STEP SEVEN: In a medium mixing bowl, stir together ricotta cheese, egg, ½ teaspoon salt, ½ teaspoon pepper, basil, lemon juice, and parmesan cheese. Mix until combined.
STEP EIGHT: In a 9×13 casserole dish, spoon ¼-½ cup of sauce and spread it over the bottom of the pan. Place three lasagna noodles over the sauce to cover the bottom of the pan.
STEP NINE: Layer ½ of the ricotta mixture over the lasagna noodles.
STEP TEN: Sprinkle half of the shrimp and crab meat on top of the ricotta mixture.
STEP ELEVEN: Drizzle ⅓ of the remaining sauce (about one cup) over the shrimp and crab. Top with one cup of mozzarella.
STEP TWELVE: Layer the second layer of noodles, the remaining ricotta, shrimp, and crab. Top with another cup of sauce and a cup of mozzarella.
STEP THIRTEEN: Place the final three lasagna noodles over this second cheese layer. Top with the remaining white sauce and two more cups of cheese.
STEP FOURTEEN: Bake for 35-40 minutes or until lasagna is bubbling up around the sides of the dish and the cheese on top begins to turn golden brown.
OUR RECIPE DEVELOPER SAYS
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your dish at the lower end of the recommended baking time.
STEP FIFTEEN: Remove the lasagna from the oven and leave it to set for at least 15 minutes before cutting and serving.
STEP SIXTEEN: Garnish with a sprinkle of chopped parsley.
PRO TIP:
Add a little bit of parmesan cheese on top for extra cheesiness.
How To Serve
Serve your creamy lasagna with a side of garlic bread and a crisp Caesar salad for a complete Italian-inspired feast.
A side of roasted vegetables would add a pop of color to the plate and balance out the richness of the lasagna.
For another lasagna with a white sauce base, try our white chicken lasagna. If you are looking for a more traditional lasagna recipe, try our easy homemade lasagna recipe.
MORE LASAGNA RECIPES
Storage
You can plan ahead and store your white seafood lasagna for later enjoyment, following these easy guidelines:
MAKE AHEAD: Assemble the lasagna up to a day in advance, cover, and refrigerate until ready to bake.
IN THE FRIDGE: Leftover seafood lasagna can be stored in the fridge for up to three to four days in an airtight container. Reheat individual servings in the microwave or oven.
IN THE FREEZER: To freeze, wrap portions tightly in plastic wrap and aluminum foil. It will keep well for up to two to three months. Thaw in the fridge overnight before reheating.
REHEATING: Reheat in the oven at 350°F for about 20-25 minutes or until heated through. Alternatively, microwave individual servings for a quick and easy meal.
Why We Love This Recipe
Why do we adore our seafood lasagna?
PLENTY OF SEAFOOD: The combination of shrimp and crab creates a seafood lover’s dream, with each bite bursting with flavors.
CREAMY ELEGANCE: The velvety garlic and white wine cream sauce lend a touch of sophistication to the dish, elevating it to a gourmet level.
CROWD PLEASER: Seafood lasagna’s unique twist on a classic guarantees it will be the star of any gathering, leaving everyone wanting seconds.
Our creamy seafood lasagna recipe combines the flavors of the sea with the comfort of lasagna. Its elegance and richness make it a perfect choice for any occasion, whether it’s a cozy family dinner or an impressive feast.
Frequently Asked Questions
Can I use fresh lasagna noodles?
You can use fresh noodles, but adjust the cooking time accordingly.
Is the white wine necessary?
White wine adds depth, but you can substitute clam juice, water, or broth if you prefer not to add the wine to the dish.
Can I use different seafood?
If you would like to change it up, you can experiment with your favorite seafood, like lobster or scallops.
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Seafood Lasagna
Indulge in the irresistible symphony of flavors with our seafood lasagna, featuring creamy ricotta, succulent shrimp and crab, layers of pasta, and a topping of golden mozzarella cheese.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Ingredients
- 9 lasagna noodles
- 4 tablespoons butter
- 3 to 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 1 teaspoon salt, divided in half
- 1 teaspoon pepper, divided in half
- ¼ cup sauvignon blanc or pinot grigio (you can substitute clam juice, water, or broth)
- 3 cups whole milk
- 15 ounces ricotta cheese
- 1 large egg
- 1 teaspoon dried basil
- 3 tablespoons lemon juice
- ½ cup grated parmesan cheese
- 1 pound cooked shrimp, tails removed and cut into large chunks
- ½ pound cooked crab, optional
- 4 cups shredded mozzarella cheese (divided into 1 cup, 1 cup, and 2 cups)
- Fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 350°F.
- Cook lasagna noodles in a pot of salted, boiling water according to package instructions. Drain and rinse in cold water.
- Meanwhile, in a large saucepan, melt the butter over medium heat. Add the minced garlic and saute for 1 to 2 minutes until the garlic is toasted.
- Add the flour, ½ teaspoon salt, and ½ teaspoon of pepper to the pan and brown. Cook for 1 to 2 minutes.
- Whisk in the white wine and milk, adding the liquids gradually while whisking to create a smooth cream sauce.
- Continue heating, cooking over medium-high, and whisking constantly until the mixture comes to a simmer. Reduce heat to medium and simmer 1 minute longer until sauce has thickened slightly.
- In a medium mixing bowl, stir together ricotta cheese, egg, ½ teaspoon salt, ½ teaspoon pepper, basil, lemon juice, and parmesan cheese. Mix until combined.
- In a 9×13 casserole dish, spoon ¼ to ½ cup of sauce and spread it over the bottom of the pan. Place three lasagna noodles over the sauce to cover the bottom of the pan.
- Layer ½ of the ricotta mixture over the lasagna noodles.
- Sprinkle half of the shrimp and crab meat on top of the ricotta mixture.
- Drizzle ⅓ of the remaining sauce (about 1 cup) over the shrimp and crab. Top with 1 cup of mozzarella.
- Layer the second layer of noodles, the remaining ricotta, shrimp, and crab. Top with another cup of sauce and a cup of mozzarella.
- Place the final three lasagna noodles over this second cheese layer. Top with the remaining white sauce and two more cups of cheese.
- Bake for 35 to 40 minutes or until lasagna is bubbling up around the sides of the dish and the cheese on top begins to turn golden brown.
- Remove the lasagna from the oven and leave it to set for at least 15 minutes before cutting and serving.
- Garnish with a sprinkle of chopped parsley.
Notes
- We recommend grating the cheese from the block. Pre-shredded cheese tends to be coated with a preservative that prevents it from melting well.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your dish at the lower end of the recommended baking time.
- Add a little bit of parmesan cheese on top for extra cheesiness.
Nutrition
Calories: 397kcal | Carbohydrates: 24g | Protein: 28g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 147mg | Sodium: 676mg | Potassium: 342mg | Fiber: 1g | Sugar: 4g | Vitamin A: 687IU | Vitamin C: 2mg | Calcium: 413mg | Iron: 1mg
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Comments
Laurie Stephenson says
This recipe has become our Christmas favorite! Only seasoning I add to each layer of seafood is old bay seasoning! We think it’s a game changer making it that much more delicious! Thx u for this wonderful recipe!