Why You’ll Love This Recipe
Seafood lasagna is a luxurious twist on the classic dish, offering a perfect balance of rich, buttery seafood and creamy béchamel sauce. Packed with shrimp, scallops, and flounder, each bite is a delightful mix of textures and flavors. Ideal for impressing guests or enjoying a comforting dinner, this recipe brings a taste of coastal Italy to your kitchen, making it a must-try for seafood lovers and lasagna fans alike.
Ingredients
- 1 cup shrimp, peeled and deveined
- 1 cup scallops
- 1 cup flounder (or cod/sole)
- 1 cup cremini or button mushrooms, sliced
- 2 tablespoons butter
- 1/2 onion, diced
- 2 cloves garlic, minced
- 2 cups whole milk
- 1/4 cup flour
- 2 cups grated Swiss cheese
- 1 cup grated Parmesan cheese
- 1/2 cup crushed tomatoes
- 1/4 cup heavy cream
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- Salt and pepper, to taste
- Fresh parsley, for garnish
- 12 lasagna noodles (regular or gluten-free)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish.
- Prepare the béchamel sauce: Melt butter in a saucepan, whisk in flour to form a paste, then gradually add milk while whisking. Stir until thickened, then set aside.
- Sauté seafood: In a skillet, melt butter and cook onions and garlic until fragrant. Add seafood, cook until shrimp turns pink, and then remove seafood.
- Cook mushrooms in the same pan, then add crushed tomatoes, heavy cream, herbs, and red pepper flakes. Simmer gently for 5 minutes.
- Assemble lasagna: Layer sauce, noodles, seafood, béchamel, and cheese in the baking dish. Repeat layers until ingredients are used up.
- Bake for 40-50 minutes, until bubbly and golden. Cover loosely with foil if the top starts to brown too quickly.
Servings and Timing
- Servings: 8
- Total Time: 1 hour 10 minutes
- Prep Time: 20 minutes
- Cook Time: 40-50 minutes
Variations
- Gluten-Free: Use gluten-free noodles and flour for the béchamel.
- Vegan: Replace the seafood with oyster mushrooms and hearts of palm, and use a plant-based béchamel and vegan cheese.
- Spicy Kick: Add extra red pepper flakes or cayenne for heat.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through.
FAQs
Can I use different seafood for this lasagna?
Yes, any mild white fish like cod or sole can replace flounder, and other shellfish can be added.
How do I prevent my lasagna from being too watery?
Ensure the seafood is cooked properly and any excess moisture is drained before adding it to the layers.
Can I make seafood lasagna in advance?
Yes, you can assemble the lasagna a day before and bake it just before serving.
Can I freeze seafood lasagna?
Yes, freeze before baking. Wrap it tightly in plastic wrap and aluminum foil. Bake from frozen at 375°F for 50-60 minutes.
How do I know when the lasagna is done?
The top should be golden, and the lasagna should be bubbling around the edges.
Can I use non-dairy milk in the béchamel?
Yes, almond or oat milk works as a substitute for whole milk.
What if I don’t have Swiss cheese?
Gruyère can be used as a substitute for a more robust flavor.
Is this seafood lasagna spicy?
It has a slight kick from red pepper flakes, but it’s not overly spicy. Adjust to taste.
What wine pairs best with seafood lasagna?
A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the seafood beautifully.
How long does it take to reheat leftover seafood lasagna?
It typically takes about 15-20 minutes at 350°F (175°C) to reheat properly.
Conclusion
Seafood lasagna is a delightful and elegant dish that combines rich seafood flavors with a creamy, cheesy texture. Whether you’re hosting a dinner party or treating yourself to something special, this lasagna offers a delicious twist on a classic favorite. Easy to make, yet impressive, it’s sure to become a favorite in your recipe collection.
PrintSeafood Lasagna
This Seafood Lasagna is a luxurious twist on the classic dish, with shrimp, scallops, and flounder nestled between layers of creamy béchamel sauce and melted cheese. A perfect balance of flavors and textures, it’s an elegant dish that brings coastal Italian charm to your kitchen, making it a must-try for seafood lovers and lasagna fans.
- Prep Time: 20min
- Cook Time: 50min
- Total Time: 1hour10min
- Yield: 8servings
- Category: Dinner, Main Dish
- Method: Baking
- Cuisine: Italian, Seafood
- Diet: Gluten Free
Ingredients
- 1 cup shrimp, peeled and deveined
- 1 cup scallops
- 1 cup flounder (or cod/sole)
- 1 cup cremini or button mushrooms, sliced
- 2 tablespoons butter
- 1/2 onion, diced
- 2 cloves garlic, minced
- 2 cups whole milk
- 1/4 cup flour
- 2 cups grated Swiss cheese
- 1 cup grated Parmesan cheese
- 1/2 cup crushed tomatoes
- 1/4 cup heavy cream
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- Salt and pepper, to taste
- Fresh parsley, for garnish
- 12 lasagna noodles (regular or gluten-free)
Instructions
- Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish.
- Prepare the béchamel sauce: Melt butter in a saucepan. Whisk in flour to form a paste, then gradually add milk while whisking until thickened. Set aside.
- Sauté seafood: In a skillet, melt butter and cook onions and garlic until fragrant. Add seafood and cook until shrimp turns pink. Remove seafood and set aside.
- Cook mushrooms: In the same pan, cook mushrooms until soft, then add crushed tomatoes, heavy cream, oregano, basil, and red pepper flakes. Simmer for 5 minutes.
- Assemble the lasagna: Layer sauce, noodles, seafood, béchamel, and cheese in the baking dish. Repeat layers until ingredients are used up.
- Bake: Cover loosely with foil and bake for 40-50 minutes, until bubbly and golden. If the top starts to brown too quickly, cover with foil.
Notes
- For a gluten-free version, use gluten-free noodles and flour for the béchamel.
- Make it vegan by replacing seafood with oyster mushrooms and hearts of palm and using plant-based cheeses.
- Adjust red pepper flakes to your preferred spice level.
