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Seafood Lasagna Recipe

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4.1 from 7 reviews

A decadent and flavorful seafood lasagna layered with tender noodles, a creamy béchamel sauce, succulent shrimp, scallops, cod, salmon, mushrooms, and melted mozzarella cheese, baked to perfection and garnished with fresh parsley.

Ingredients

Lasagna

  • 1 pound lasagna noodles
  • 1 tablespoon kosher salt
  • Olive oil (for drizzling and greasing)

Béchamel Sauce

  • 3 cups whole milk
  • 5 tablespoons butter
  • 6 tablespoons all-purpose flour
  • ¼ teaspoon freshly grated nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper
  • Olive oil (for drizzling)

Seafood and Filling

  • 3 tablespoons olive oil
  • 3 garlic cloves (finely chopped)
  • 1 ½ cups fresh mushrooms (sliced)
  • ¾ pound medium shrimp (peeled and deveined, reserve any liquids)
  • ½ pound sea scallops (cut into ¼ inch thick slices, reserve any liquids)
  • ½ pound cod fillets (thawed if frozen, cut in ½ inch cubes)
  • ½ pound salmon fillets (thawed if frozen, cut in ½ inch cubes)
  • ¼ cup fresh lemon juice (from 1 to 2 lemons)
  • 3 cups shredded mozzarella cheese
  • 2 tablespoons fresh parsley (chopped, for garnishment)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 9×12 inch oven-proof baking dish by lightly greasing it with olive oil or non-stick spray to prevent sticking.
  2. Cook Noodles: Boil the lasagna noodles according to package instructions in salted water until al dente. Drain and place them on a plate or baking sheet lined with plastic wrap. Cover with another sheet of plastic wrap to prevent drying.
  3. Prepare Béchamel Sauce: Warm the milk in a saucepan over low heat. In a separate large saucepan, melt butter over medium heat, then sprinkle in the flour. Stir continuously for about 4 minutes until the flour is fully incorporated and cooked through.
  4. Thicken Sauce: Gradually whisk the hot milk into the butter-flour mixture. Bring it to a gentle boil and cook until the sauce thickens, about 10 minutes. Stir in nutmeg, salt, and white pepper. Remove from heat and drizzle a bit of olive oil on top to prevent skin formation. Set aside.
  5. Sauté Seafood and Mushrooms: Heat 3 tablespoons of olive oil in a large sauté pan over medium-high heat. Add chopped garlic and sliced mushrooms, cooking just until the garlic becomes fragrant and mushrooms soften slightly.
  6. Add Seafood: Add shrimp, scallops (including any liquid released), cod, and salmon to the pan. Cook briefly just until shrimp start turning pink but seafood is not fully cooked through yet.
  7. Combine with Sauce and Lemon Juice: Pour the reserved béchamel sauce into the seafood mixture and bring just to a gentle simmer, stirring carefully. Remove from heat and stir in the fresh lemon juice to brighten flavors.
  8. Assemble Lasagna: Spread ¼ cup of the seafood sauce on the bottom of the baking dish. Layer one-third of the noodles over the sauce, trimming to fit as needed. Spoon a quarter of the remaining seafood sauce over the noodles and sprinkle with ½ cup shredded mozzarella.
  9. Layer and Repeat: Repeat the layering process two more times with noodles, sauce, and mozzarella, finishing with a top layer of mozzarella cheese.
  10. Bake: Bake the assembled lasagna in the preheated oven for about 35 minutes until heated through and the cheese is melted and bubbly.
  11. Rest and Serve: Remove from oven and let rest for 15 minutes before cutting and serving. Garnish with chopped fresh parsley for a bright, fresh finish.

Notes

  • When cooking noodles, cover them with plastic wrap to prevent drying and sticking before assembling.
  • If fresh seafood liquids are minimal, adding them enhances sauce flavor—reserve and include when cooking seafood.
  • Do not overcook seafood in the sauté step to avoid rubbery texture; it will finish cooking during baking.
  • Béchamel sauce can be prepared ahead and kept warm to streamline assembly.
  • Use a 9×12 inch baking dish for even layering and proper cooking.

Find it online: https://lauracooks.com/seafood-lasagna-recipe/