Seafood Lasagna – A Luxurious Italian Baked Pasta with Shrimp
Seafood Lasagna is a creamy baked pasta dish layered with shrimp, crab, scallops, and a rich béchamel sauce. The pasta sheets soak up the flavors of garlic, herbs, and melted cheese while the seafood adds delicate sweetness and texture. This luxurious dish offers a lighter alternative to meat lasagna while still delivering hearty satisfaction. Each layer combines pasta, seafood filling, and creamy sauce, creating a comforting yet elegant meal. It is ideal for dinner parties or holiday meals when you want something impressive and flavorful. Served hot from the oven, seafood lasagna pairs perfectly with fresh salad and crusty bread.
Ingredients
For the Seafood Filling
- 200 g shrimp (peeled and deveined)
- 150 g crab meat
- 150 g scallops (optional)
- 2 tbsp olive oil
- 3 garlic cloves (minced)
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried parsley
For the Béchamel Sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups milk
- ½ cup grated Parmesan cheese
- ½ tsp nutmeg
- Salt and pepper to taste
For Assembly
- 9–12 lasagna sheets
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
Cook the seafood filling
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook until soft. Add garlic and sauté for 1 minute.
Add seafood
- Stir in shrimp, crab, and scallops. Cook for 3–4 minutes until seafood is just cooked. Season with salt, pepper, oregano, and parsley. Set aside.
Prepare the béchamel sauce
- In a saucepan, melt butter over medium heat. Add flour and whisk for 1–2 minutes to form a roux.
Add milk gradually
- Slowly pour in milk while whisking continuously to prevent lumps. Cook until the sauce thickens.
Season the sauce
- Add Parmesan cheese, nutmeg, salt, and pepper. Stir until smooth and creamy.
Cook lasagna sheets
- Boil lasagna pasta according to package instructions until al dente. Drain and set aside.
Assemble the lasagna
- Spread a layer of béchamel sauce in a baking dish. Place lasagna sheets over the sauce.
Add filling layers
- Spread seafood mixture over pasta, then add more béchamel and sprinkle mozzarella cheese.
Repeat layers
- Continue layering pasta, seafood, sauce, and cheese until ingredients are used.
Bake
- Top with Parmesan cheese and bake at 180°C (350°F) for 30–35 minutes until golden and bubbly.
Rest before serving
- Let lasagna rest for 10 minutes before slicing.
Notes
- Fresh seafood gives the best flavor.
- Do not overcook seafood before baking.
- Use oven-ready lasagna sheets for convenience.
- Add spinach for extra nutrition.
- Use whole milk for a richer béchamel.
- Crab meat can be substituted with lobster.
- Let lasagna rest before cutting to keep layers intact.
- A squeeze of lemon brightens the seafood flavor.