Description
Seafood Lasagna Creamy Cheese is a rich, comforting dish layered with tender pasta, creamy béchamel, sweet seafood, ricotta, mozzarella, and Parmesan. It’s perfect for special dinners or when you want to treat seafood lovers to something indulgent yet balanced.
Ingredients
12 lasagna noodles (no-boil or classic)
1 pound shrimp, peeled and deveined
1 pound scallops, halved if large
1 cup crab meat, checked for shells
2 cups ricotta cheese
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, grated
4 cups milk 4 tablespoons butter
4 tablespoons flour
2 cloves garlic, minced
2 shallots, finely chopped
2 tablespoons fresh parsley, chopped
1 teaspoon lemon zest Salt and pepper, to taste Pinch nutmeg
Instructions
1. Prepare the seafood: sauté shrimp, scallops, and crab lightly in butter with garlic and shallots until just opaque.
Set aside.
Make the béchamel sauce: melt butter, whisk in flour, slowly add warmed milk, and cook until thickened.
Season with salt, pepper, and nutmeg.
Mix the cheese filling: combine ricotta, Parmesan, parsley, lemon zest, salt, and pepper.
Assemble the lasagna: layer béchamel, noodles, ricotta mixture, seafood, mozzarella.
Repeat and finish with béchamel and mozzarella. Bake: cover with foil and bake at 375°F (190°C) for 30 minutes.
Uncover and bake 10-15 minutes more until golden and bubbly.
Rest 10 minutes before serving.
Notes
Pat the seafood dry to avoid excess moisture.
Let the lasagna rest after baking for neat slices.
For extra golden top, broil briefly at the end — watch closely!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 4
- Sodium: 780
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 30
- Fiber: 2
- Protein: 36
- Cholesterol: 185
Keywords: seafood lasagna, creamy lasagna, cheesy seafood pasta