Creamy Seafood Lasagna Recipe with Rich White Sauce and Fresh Herbs

Why You’ll Love This Seafood Lasagna

This seafood lasagna recipe stands out for its ease of preparation, making it a go-to option for anyone looking to whip up a tasty meal without spending hours in the kitchen. It’s packed with omega-3 rich seafood and fresh ingredients that support heart health and overall wellness, appealing to those mindful of their diet. Plus, it’s versatile enough to adapt for various needs, such as vegan or gluten-free versions, while keeping that delicious flavor intact.

One of the best parts is how it brings a distinctive taste from combining creamy sauce with aromatic herbs and assorted seafood, creating a memorable dining experience for family gatherings or quiet nights. Whether you’re a busy parent or a food enthusiast, this dish fits into different lifestyles without much hassle. Explore simple swaps like using plant-based options to make it suit your preferences effortlessly.

For instance, you can swap traditional ingredients for healthier alternatives to keep things light, which is great for students or working professionals wanting quick yet nutritious meals. Overall, this recipe helps build excitement around cooking and sharing food. Here’s an internal link to another flavorful seafood dish: creamy crab and shrimp bisque recipe for more inspiration.

Essential Ingredients for Seafood Lasagna

Gathering the right ingredients is key to making a delicious seafood lasagna, and this list covers everything you need for a successful outcome. Start with the components for the cream sauce and then move on to the assembly items to ensure your dish turns out perfectly layered and flavorful.

• For the Cream Sauce:
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 8 ounces clam juice
• 3 cups whole milk
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• For the Lasagna Assembly:
• 1 pound dried lasagna noodles
• Olive oil (for coating noodles)
• 1/2 bunch fresh parsley
• 1/2 medium lemon (for juice)
• 4 cloves garlic
• 4 tablespoons unsalted butter
• 1/2 cup dry white wine
• 1 pound tiny raw peeled and cleaned shrimp
• 1 1/4 teaspoons kosher salt (divided use – 1/4 tsp here, 1 tsp in ricotta)
• 3 cups part-skim ricotta cheese
• 1 1/2 ounces finely grated Parmesan cheese
• 1/4 teaspoon freshly ground black pepper
• 8 ounces lump crab meat
• 8 ounces cooked and chopped lobster meat
• 1 pound low-moisture shredded mozzarella cheese
• Cooking spray (for foil)

This structured list ensures you have every item with precise measurements, making it simple to shop and prepare. For more ideas on seafood dishes, check out this internal link: hoisin salmon noodles, which pairs well with lasagna flavors. Remember, these ingredients provide a rich base that’s easy to adapt for dietary needs like vegan options using substitutes.

How to Prepare the Perfect Seafood Lasagna: Step-by-Step Guide

Getting Started with Prep Work

First, prepare all seafood by cleaning and chopping it into bite-sized pieces, and preheat your oven to 180°C (350°F) to get things going smoothly. Sauté onions and garlic in olive oil until they turn translucent, then add crushed tomatoes and let them simmer for about 10 minutes to build a flavorful base. Gently cook the seafood in a separate pan until it’s just done, taking care not to overcook it for the best texture.

Next, whip up the béchamel sauce by melting butter in a pan, whisking in flour, and gradually adding milk until it thickens nicely. For the assembly, start layering in a baking dish with sauce, seafood, béchamel, and lasagna sheets, repeating the layers until you finish with béchamel and cheeses on top. Bake in the preheated oven for 35-40 minutes until it’s golden and bubbly, then let it rest for 10 minutes before serving to make slicing easier.

Adapting for Different Diets

When making adaptations, opt for vegan variations by using plant-based seafood and dairy substitutes to keep the dish inclusive. If you’re going gluten-free, make sure to use gluten-free lasagna sheets, and adjust cooking times slightly as needed. Here’s how the full directions from the recipe fit in: Preheat oven to 350°F with rack in the middle position. For the cream sauce, melt butter in a saucepan, whisk in flour and toast it lightly, then gradually whisk in clam juice and milk while seasoning with salt and pepper; simmer until thickened.

Cook lasagna noodles in salted boiling water until al dente, drain, rinse with cool water, coat with olive oil, and arrange on a baking sheet. For the seafood sauté, chop parsley and garlic, juice the lemon, melt butter in a skillet, cook garlic until golden, add white wine and boil until reduced, then add shrimp and cook until pink; remove from heat and stir in parsley, lemon juice, and 1/4 teaspoon salt before adjusting seasoning. Mix ricotta with Parmesan, the remaining 1 teaspoon salt, and pepper in a bowl for the ricotta mixture.

Assemble by layering cream sauce, noodles, ricotta mixture, half the seafood, and mozzarella in a baking dish; repeat layers and finish with noodles, cream sauce, and remaining mozzarella. Cover with foil sprayed with cooking spray and bake for 30 minutes, then uncover and bake for another 20-25 minutes until bubbly and golden; let cool for at least 15 minutes before slicing and garnish with parsley.

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Dietary Substitutions to Customize Your Seafood Lasagna

Customizing your seafood lasagna can make it fit various preferences, starting with protein alternatives like replacing mixed seafood with tofu, tempeh, or plant-based options for vegans. You could also use chicken breast or turkey mince if you want a poultry twist, or swap in mushrooms for a straightforward vegetarian version. These changes help keep the dish exciting and adaptable without losing its core appeal.

When it comes to vegetables, sauces, and seasonings, try swapping spinach or kale for the usual parsley and basil to add a new green profile. For a spicy kick, use variations of tomato sauce like arrabbiata, or experiment with seasonings such as smoked paprika, chili flakes, or fresh dill to match different tastes. Overall, these modifications ensure everyone at the table can enjoy a personalized meal.

Mastering Seafood Lasagna: Advanced Tips and Variations

Pro Cooking Techniques

To master this dish, always use fresh, sustainably sourced seafood and cook it gently to keep its texture intact; precook lasagna sheets slightly to avoid any dryness during baking. You can enhance flavors by incorporating saffron into the béchamel for a subtle luxury, or add lemon zest and white wine for extra brightness that complements the seafood. Here are some tips from the recipe: Use a creamy white sauce to complement the seafood, choose sturdy shellfish like shrimp, crab, and lobster, and prepare components separately before layering.

Taste everything as you go and focus on the final assembly for the best results. For make-ahead options, assemble the lasagna up to 24 hours in advance and refrigerate it, or freeze portions for later use. Presentation matters too serve it garnished with fresh herbs and a drizzle of olive oil, perhaps in individual dishes for an elegant touch.

How to Store Seafood Lasagna: Best Practices

Proper storage keeps your seafood lasagna fresh and tasty for later, so start by refrigerating leftovers in an airtight container for up to 3 days. If you want to freeze it, wrap portions tightly in foil and place them in freezer-safe containers for up to 2 months. When reheating, thaw frozen lasagna overnight in the refrigerator and warm it in the oven at 160°C (320°F) covered with foil to lock in moisture.

For meal prep, portion out the lasagna ahead of time and label containers with dates and ingredients to make things simple. Remember, the recipe suggests storing leftovers refrigerated in an airtight container for up to 2 days, so follow these steps to extend that safely.

FAQs: Frequently Asked Questions About Seafood Lasagna

Seafood Lasagna

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• Author: Brandi Oshea
• Total Time: 1 hour 20 minutes
• Yield: 12 servings
• Diet: Pescatarian

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Description

🦐 Enjoy a creamy and indulgent seafood lasagna featuring rich white sauce and fresh herbs.
🍋 This recipe blends tender shellfish and smooth cheeses for a flavorful and elegant meal perfect for special occasions.

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Ingredients

– 4 tablespoons unsalted butter

– 1/4 cup all-purpose flour

– 8 ounces clam juice

– 3 cups whole milk

– 1 1/2 teaspoons kosher salt

– 1/4 teaspoon freshly ground black pepper

– 1 pound dried lasagna noodles

– Olive oil for coating noodles

– 1/2 bunch fresh parsley

– 1/2 medium lemon for juice

– 4 cloves garlic

– 4 tablespoons unsalted butter

– 1/2 cup dry white wine

– 1 pound tiny raw peeled and cleaned shrimp

– 1 1/4 teaspoons kosher salt divided use – 1/4 tsp here, 1 tsp in ricotta

– 3 cups part-skim ricotta cheese

– 1 1/2 ounces finely grated Parmesan cheese

– 1/4 teaspoon freshly ground black pepper

– 8 ounces lump crab meat

– 8 ounces cooked and chopped lobster meat

– 1 pound low-moisture shredded mozzarella cheese

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Instructions

1-Getting Started with Prep Work: First, prepare all seafood by cleaning and chopping it into bite-sized pieces, and preheat your oven to 180°C (350°F) to get things going smoothly. Sauté onions and garlic in olive oil until they turn translucent, then add crushed tomatoes and let them simmer for about 10 minutes to build a flavorful base. Gently cook the seafood in a separate pan until it’s just done, taking care not to overcook it for the best texture.

2-Next, whip up the béchamel sauce by melting butter in a pan, whisking in flour, and gradually adding milk until it thickens nicely. For the assembly, start layering in a baking dish with sauce, seafood, béchamel, and lasagna sheets, repeating the layers until you finish with béchamel and cheeses on top. Bake in the preheated oven for 35-40 minutes until it’s golden and bubbly, then let it rest for 10 minutes before serving to make slicing easier.

3-Here’s how the full directions from the recipe fit in: Preheat oven to 350°F with rack in the middle position. For the cream sauce, melt butter in a saucepan, whisk in flour and toast it lightly, then gradually whisk in clam juice and milk while seasoning with salt and pepper; simmer until thickened.

4-Cook lasagna noodles in salted boiling water until al dente, drain, rinse with cool water, coat with olive oil, and arrange on a baking sheet. For the seafood sauté, chop parsley and garlic, juice the lemon, melt butter in a skillet, cook garlic until golden, add white wine and boil until reduced, then add shrimp and cook until pink; remove from heat and stir in parsley, lemon juice, and 1/4 teaspoon salt before adjusting seasoning. Mix ricotta with Parmesan, the remaining 1 teaspoon salt, and pepper in a bowl for the ricotta mixture.

5-Assemble by layering cream sauce, noodles, ricotta mixture, half the seafood, and mozzarella in a baking dish; repeat layers and finish with noodles, cream sauce, and remaining mozzarella. Cover with foil sprayed with cooking spray and bake for 30 minutes, then uncover and bake for another 20-25 minutes until bubbly and golden; let cool for at least 15 minutes before slicing and garnish with parsley.

Notes

🧀 Use a creamy white sauce to complement seafood instead of red sauce.
🦞 Choose sturdy shellfish like shrimp, crab, and lobster for baking; avoid delicate fish fillets.
🍽️ Prepare components separately before careful layering to ensure perfect texture and flavor.

• Prep Time: 15 minutes
• Cook Time: 1 hour 5 minutes
• Category: Main Course
• Method: Baking and stovetop cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 811
• Sugar: 5.3g
• Sodium: 1276.6mg
• Fat: 50.4g
• Saturated Fat: 26.5g
• Unsaturated Fat: estimated 18g
• Trans Fat: 0g
• Carbohydrates: 39.7g
• Fiber: 1.5g
• Protein: 47.3g

Keywords: Seafood lasagna, White sauce, Creamy lasagna, Fresh herbs