Seafood Lasagna with Brandied Basil Cream Sauce
Dive into gourmet decadence with this Seafood Lasagna featuring a luscious Brandied Basil Cream Sauce. This elegant twist on traditional lasagna layers tender shrimp, sweet scallops, and rich crabmeat with creamy ricotta and gooey mozzarella, all enveloped in a velvety sauce infused with brandy, fresh basil, and Parmesan. The nutty aroma of the roux-based béchamel, a hint of nutmeg, and the luxurious seafood medley create a restaurant-quality dish perfect for special occasions or indulgent dinners. Baked to golden, bubbling perfection, this recipe makes a stunning centerpiece for your table and serves up to 8 guests. Keywords: seafood lasagna, basil cream sauce, brandy cream sauce, shrimp lasagna, scallop lasagna, crab lasagna.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 2 tablespoons Brandy
- 3 cups Grated Parmesan cheese
- 1 cup Fresh basil leaves
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 pound Raw shrimp, peeled and deveined
- 1 pound Sea scallops, halved
- 1 cup Cooked lump crabmeat
- 2 cups Ricotta cheese
- 3 cups Mozzarella cheese, shredded
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Nutmeg
Instructions
Preheat your oven to 375°F (190°C).
Cook lasagna noodles in a large pot of salted boiling water until al dente, about 8 minutes. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to make a roux.
Slowly whisk in the milk and cream, cooking until the sauce is thickened, about 5 minutes. Stir in the brandy, Parmesan cheese, basil leaves, salt, pepper, and nutmeg. Blend with an immersion blender until smooth. Set aside.
Heat olive oil in a large skillet over medium heat. Sauté minced garlic until fragrant, about 1 minute.
Add shrimp and scallops to the skillet, cooking until slightly opaque, about 3 minutes. Remove from heat and stir in the crabmeat. Set aside.
Spread 1/4 cup of the cream sauce on the bottom of a 9x13-inch baking dish.
Lay down 3 lasagna noodles in the dish. Top with 1/3 of the seafood mixture, 1/2 cup of ricotta cheese, 1/4 cup of shredded mozzarella, and 1/2 cup of cream sauce.
Repeat the layers (noodles, seafood, ricotta, mozzarella, and cream sauce) twice more, finishing with a final layer of noodles.
Top with remaining cream sauce and sprinkle with 1 cup of mozzarella cheese.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbling.
Let the lasagna cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
8328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 396.2 g | 508% | |
| Saturated Fat | 218.8 g | 1094% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 2458 mg | 820% | |
| Sodium | 16729 mg | 727% | |
| Total Carbohydrate | 603.4 g | 219% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 66.5 g | ||
| Protein | 590.3 g | 1181% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 8675 mg | 667% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 6493 mg | 138% | |
*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.
