Lasagna, that glorious Italian dish, gets a delightful makeover with this seafood lasagna recipe.
Succulent shrimp, scallops, and flaky white fish mingle in a creamy béchamel sauce, layered between Al dente pasta sheets.
Topped with melted mozzarella cheese, this dish is a guaranteed crowd-pleaser, perfect for a special occasion or a cozy weeknight dinner.
Imagine a golden brown lasagna bursting with tender seafood, nestled between layers of creamy béchamel sauce and vibrant red tomato sauce.
Each slice reveals juicy prawns, plump scallops, and flaky fish, begging to be devoured.
How To Make Seafood Lasagna
Move over meat, it's time for seafood! This seafood lasagna recipe is packed with flavour and sure to impress.
Equipment
- Large pot
- Saucepan
- Whisk
- Baking dish approximately 33x23x5cm (9x13x2 inches)
- Spoon
- Spatula
- Cheese grater
Ingredients
For the Béchamel Sauce:
- 50 g butter
- 50 g plain flour
- 1 litre milk
- Pinch of nutmeg
- Salt and pepper to taste
For the Seafood Filling:
- 250 g raw prawns peeled and deveined
- 200 g white fish fillets cut into bite-sized pieces
- 150 g scallops
- 1 clove garlic minced
- 1 onion finely chopped
- 1 red bell pepper diced
- 1 cup dry white wine
- 400 g chopped tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon chopped fresh parsley
For the Assembly:
- 250 g lasagna sheets no pre-cooking required
- 250 g shredded mozzarella cheese
- 50 g grated Parmesan cheese
Instructions
Prepare the Béchamel Sauce:
- Melt butter in a saucepan. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk, bringing to a simmer.
- Season with nutmeg, salt, and pepper.
- Cook until thickened, about 5 minutes.
Cook the Seafood:
- Heat olive oil in a large pot.
- Saute onion, garlic, and bell pepper until softened.
- Add prawns, fish, and scallops.
- Cook until seafood is opaque.
- Pour in white wine and simmer for 2 minutes.
- Stir in tomatoes, tomato paste, and parsley.
- Season with salt and pepper. Let simmer for 10 minutes.
Assemble the Lasagna:
- Preheat oven to 180°C (350°F).
- Spread a thin layer of béchamel sauce in your baking dish.
- Top with lasagna sheets.
- Add a layer of seafood filling, followed by another layer of béchamel sauce.
- Repeat, ending with béchamel sauce.
- Sprinkle with mozzarella and Parmesan cheese.
- Bake to Golden Perfection:
- Bake for 30-35 minutes, or until golden brown and bubbly.
- Let stand for 10 minutes before serving.
Notes
Tips for a Top-Tier Lasagna:
- Use fresh, high-quality seafood for the best flavour.
- Don't overcook the seafood to prevent it from becoming tough.
- For a richer flavour, substitute half the milk in the béchamel sauce with heavy cream.
- Leftovers can be stored in the refrigerator for up to 3 days.
Serving Suggestions:
- Pair your seafood lasagna with a side of grilled asparagus or a simple green salad.
- For a touch of elegance, serve with a crusty bread and a glass of white wine.
- Pair your seafood lasagna with a side of roasted vegetables
- Crusty breadsticks are perfect for soaking up the delicious sauce.
I added a packet of fresh mussels instead of scallops. Tasted great. Definitely do this one again. So easy to do ahead for a casual dinner with guests.
Not as easy as you think – but worth the effort. Follow it exactly, Very happy family right now. No left overs at all but too hard to make again
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