A creamy Italian style Seafood Lasagna filled with a delicious mix of shrimp, scallops, salmon and cod in a creamy béchamel sauce and baked in layers of wide lasagna noodles.
The Italian name for this dish is Pasticcio di Pesce which, translated, is pasta baked in a creamy seafood sauce, it actually is very similar to the seafood lasagna that I have been preparing for years, although when I make my seafood lasagna I include cheese in the layering.
At least fifteen years ago, Don and I found a wonderful Italian restaurant on Hornby Street in Vancouver, BC, it was called Umberto’s and we loved to go there for lunch or dinner. They served a memorable seafood lasagna that was the inspiration for this seafood lasagna posting.
What is Seafood Lasagna?
The Italians love their pasta! Seafood lasagna is pasta baked in a creamy béchamel sauce with a selection of shellfish, fish, fresh herbs and seasoning. It is baked in a casserole dish in layers of thick lasagna and topped of with a healthy grating of mozzarella cheese
We have been known to go to Vancouver for the sole purpose of having a special dinner at Umberto’s and visiting that great city. The ambiance was wonderful, the food was delicious and we always left the restaurant planning another trip there.
Unfortunately, when I went online in June to make reservations for a return visit I learned that the owner, Umberto Mengi had sold his restaurant. That was disappointing indeed. However, we just adjusted our plans and went to one of his other Italian restaurants located in Whistler, BC. We had not been to Whistler since before the 2010 Olympic games and thought it would be interesting and fun to see what changes had occurred.
You can read about those changes and the highlights of our trip in our recipe index under Grilled Rack of Lamb with Mint Pesto. While dining at the iL Caminetto di Umberto in Whistler, the waitress told us that the owner was planning to re-open the Vancouver restaurant sometime in October of this year. We are definitely looking forward to the opening.
Do the Italians use cheese in seafood lasagna?
This seafood lasagna is from the northern region of Italy and I have adapted it only slightly by my selection of seafood. Cheese is not included in the recipe book because it is said, the flavor detracts from the seafood flavors. However, I have included mozzarella cheese as it is very mild in flavor and it does help bind it together. Of course, now that I added the cheese it is no longer an ‘authentic’ Italian dish. I am using dry, storebought pasta noodles in this recipe but if you are feeling adventurous, try making your own pasta. Our fresh einkorn pasta is definitely worth a try.
According to Mr. Umberto, pasticcio means “trouble” because when the lasagna is cut and transferred to the dinner plate, it spreads out and is messy. So, if you make this seafood lasagna as ‘authentic’, without any cheese, be prepared as it will be much looser. Or should I say messier?
Have you made this seafood lasagna recipe? We would love to hear from you. Drop us a comment below.
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- 12 lasagna noodles
- 1 tablespoon kosher salt
For the béchamel sauce:
- 2-1/2 cups whole milk
- 6 tablespoons butter
- 3/4 cup all-purpose flour
- 1/4 teaspoon fresh grated nutmeg
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground white pepper
- Olive oil for drizzling
For the filling:
- 1/4 cup olive oil
- 3 garlic cloves, finely chopped
- 1 cup sliced mushrooms
- 1/2 pound medium size shrimp, peeled and deveined, reserve any liquids
- 1/2 pound sea scallops, cut into 1/4-inch thick slices, reserve any liquids
- 1/4 pound cod, thawed if using frozen, cut in 1/2-inch cubes
- 1/4 pound salmon, thawed if using frozen, cut in 1/2-inch cubes
- 1/4 cup fresh lemon juice (1/2 of a large lemon)
- 2 cups shredded mozzarella cheese
- 2 tablespoons chopped fresh Italian parsley (for garnishment)
- Preheat the oven to 450°F
- Prepare a 9x12 oven-proof baking dish with olive oil or non-stick spray, reserve.
- Bring 5 quarts of water and salt to a boil over medium-high heat. Add a tablespoon of olive oil to prevent the noodles from sticking together. Cook half of the noodles in the boiling water until tender, remove and drain in a colander. Transfer the drained noodles to a large plate that has been lined with plastic wrap. Cover with another sheet of plastic wrap to keep them from drying out. Repeat the cooking process with the remaining noodles, cover with plastic wrap while preparing the sauce and filling.
For the béchamel sauce:
- Bring the milk to a low boil in a saucepan, over medium-low heat. Melt the butter in a large saucepan over medium heat. Add the flour to the butter, and cook stirring, until the flour is well incorporated, about 2 minutes. Whisk in the hot milk, nutmeg, salt and white pepper. Mix well, add the reserved liquids from the shrimp and scallops, and bring to a boil and cook until the sauce becomes thick, about 10 minutes. Remove the sauce from the heat and drizzle a little olive oil on top to keep it from forming a skin. Set aside until needed.
For the filling:
- Heat the olive oil in a large sauté pan over medium-high heat. Add the mushrooms and garlic and cook just until the garlic is fragrant. Add the shrimp, scallops (and their liquid, if any), cod and salmon. Cook just until the shrimp begins to turn pink. Add the reserved béchamel sauce and bring just to a boil, gently mixing the sauce with the seafood. Remove from the heat and stir in the lemon juice.
- Add 1/4 of a cup of the seafood sauce to the bottom of the dish and arrange 1/3 of the noodles on the sauce, cutting to fit the dish. Spoon 1/4 of the seafood sauce on the pasta then 1/2 cup of shredded mozzarella cheese. Repeat with the remaining layers, finishing with mozzarella cheese then sprinkle the parsley on top.
- Bake until heated through, about 20 minutes. Remove from the oven and allow to rest for 15 minutes before serving.
Amount Per ServingCalories 448 Total Fat 22g Saturated Fat 9g Trans Fat 0g Unsaturated Fat 11g Cholesterol 106mg Sodium 1322mg Carbohydrates 36g Fiber 2g Sugar 4g Protein 26g