Creamy Seafood Lasagna
Dive into the indulgent flavors of this Creamy Seafood Lasagna, a luxurious twist on a classic comfort food. Tender layers of lasagna noodles are filled with a decadent trio of shrimp, crab meat, and scallops, all delicately seasoned with lemon juice and paprika for a touch of brightness. A rich, homemade béchamel sauce infused with Parmesan and garlic powder adds creamy depth, while a blend of ricotta, mozzarella, and fresh parsley delivers irresistible cheesiness in every bite. Perfectly balanced and baked to golden perfection, this seafood lasagna recipe is an elegant centerpiece for special occasions or a show-stopping weeknight dinner. Serve it with a crisp green salad and a glass of chilled white wine for a restaurant-worthy meal at home.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 4 cups Whole milk
- 1 teaspoon Garlic powder
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 cups Parmesan cheese, grated
- 3 cups Mozzarella cheese, shredded
- 1.5 cups Ricotta cheese
- 1 pound Large shrimp, peeled and deveined
- 1 cup Crab meat
- 0.5 pound Scallops
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
- 0.5 teaspoons Paprika
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions, drain, and set aside.
In a large skillet, heat olive oil over medium heat. Sauté shrimp, crab meat, and scallops for 3-5 minutes or until just cooked through. Add lemon juice, paprika, and 1/2 teaspoon salt. Mix well, then remove from heat and set aside.
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux.
Gradually whisk in milk until smooth. Cook, stirring constantly, until the sauce thickens (about 5-7 minutes).
Season the béchamel sauce with garlic powder, 1 teaspoon salt, and black pepper. Stir in 1 cup of Parmesan cheese until melted. Remove from heat.
In a mixing bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, and chopped parsley. Mix well.
In a 9x13-inch baking dish, spread a thin layer of béchamel sauce at the bottom.
Add a layer of lasagna noodles, then spread 1/3 of the ricotta mixture on top, followed by 1/3 of the seafood mixture, a sprinkle of mozzarella cheese, and a drizzle of béchamel sauce.
Repeat layers until all ingredients are used, finishing with a layer of béchamel sauce and the remaining mozzarella and Parmesan cheeses on top.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
6767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.9 g | 360% | |
| Saturated Fat | 148.0 g | 740% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 1896 mg | 632% | |
| Sodium | 12050 mg | 524% | |
| Total Carbohydrate | 621.6 g | 226% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 78.9 g | ||
| Protein | 467.0 g | 934% | |
| Vitamin D | 11.0 mcg | 55% | |
| Calcium | 7523 mg | 579% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 5674 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
