Shrimp and Scallop Lasagna
Dive into a luxurious dinner experience with this decadent Shrimp and Scallop Lasagna, a seafood lover’s dream come true! Layers of tender lasagna noodles are stacked with succulent shrimp and scallops, a rich, creamy Parmesan sauce, and a luscious ricotta cheese blend infused with fresh parsley and basil. The combination of savory seafood and gooey mozzarella cheese creates the ultimate comfort food with an elegant, coastal twist. Perfect for special occasions or a gourmet weeknight treat, this creamy seafood lasagna bakes to golden, bubbling perfection in just under an hour. Serve with a crisp side salad and garlic bread for a restaurant-worthy meal your family will adore.
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Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 1 pound raw shrimp, peeled and deveined
- 1 pound scallops, small or medium-sized
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 3 tablespoons flour
- 3 cups milk
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
- 1 pound ricotta cheese
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon crushed red pepper flakes
Instructions
Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and rinse with cold water, then set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and scallops, cooking until lightly browned and just opaque, about 3-4 minutes. Remove and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Whisk in the flour to make a roux, cooking for about 1-2 minutes. Slowly pour in the milk while whisking constantly to avoid lumps.
Add the heavy cream, Parmesan cheese, salt, black pepper, and crushed red pepper flakes. Stir until the sauce thickens, about 5-7 minutes. Remove from heat.
In a medium bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, chopped parsley, and basil. Mix until well combined.
To assemble the lasagna, spread a thin layer of the cream sauce on the bottom of a 9x13-inch baking dish.
Layer 3 sheets of lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture, then scatter 1/3 of the shrimp and scallops evenly. Pour 1/4 of the cream sauce over the seafood.
Repeat the layers (noodles, ricotta, seafood, cream sauce) two more times.
Finish with a final layer of lasagna noodles, the remaining cream sauce, and the remaining 1 cup of mozzarella cheese.
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbling.
Allow the lasagna to rest for 10 minutes before serving. Garnish with additional parsley or basil if desired.
Nutrition Facts
Calories |
887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 51% | |
| Saturated Fat | 23.3 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 996 mg | 43% | |
| Total Carbohydrate | 73.4 g | 27% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 6.5 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 602 mg | 46% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 691 mg | 15% | |
*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.
