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Seafood Lasagna

Layers of tender pasta embracing a medley of ocean treasures in a velvety, herb-infused sauce with succulent shrimp, flaky fish, and creamy ricotta perfectly balanced with aromatic herbs and rich cheese.
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Prep Time 30 minutes
Cook Time 45 minutes
Servings: 8
Calories: 420
Ingredients Method Notes

Ingredients
  

Seafood Layer
  • 1 lb mixed seafood (shrimp, scallops, and white fish like cod or halibut)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Cheese Mixture
  • 15 oz ricotta cheese
  • 1 large egg
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 1 teaspoon salt
Additional Components
  • 12 lasagna noodles
  • 3 cups béchamel sauce (or Alfredo sauce)
  • 2 cups mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons butter

Method
 

Main Instructions
  1. Cook lasagna noodles according to package directions until al dente. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add seafood and garlic, cooking for 3-4 minutes until shrimp turns pink and fish flakes easily. Pour in white wine and let it bubble for 1 minute to cook off the alcohol, then season with salt and pepper.
  2. In a medium bowl, combine ricotta cheese, egg, chopped parsley, basil, and salt. Mix thoroughly until the mixture becomes smooth and creamy with no lumps remaining.
  3. Preheat oven to 375°F and butter a 9x13-inch baking dish. Spread a thin layer of béchamel sauce on the bottom. Layer 4 noodles, half the ricotta mixture, half the seafood, and 1 cup béchamel sauce. Sprinkle with 1/3 of the mozzarella. Repeat layering: noodles, remaining ricotta, remaining seafood, 1 cup sauce, and another 1/3 of mozzarella. Top with final 4 noodles, remaining sauce, mozzarella, and all the Parmesan.
  4. Cover tightly with foil and bake for 35 minutes. Remove foil and bake an additional 10-15 minutes until the top turns golden brown and bubbling around the edges. Let rest for 10 minutes before cutting.

Notes

Cook lasagna noodles and prepare the seafood mixture the day before for time-saving. Don't overcook the seafood to avoid rubbery texture. Let rest for 10 minutes before cutting. Refrigerate leftovers for up to 3 days. Reheat at 50% power in microwave. Freezing not recommended as seafood texture deteriorates.