Seafood Lasagna
This seafood lasagna has a delicious mix of shrimp, scallops, salmon, and cod in a creamy white sauce. The rich and savory flavors of this dish make it an amazing entrée for a special dinner. You can make the bechamel white sauce in advance or make the whole lasagna in advance and store it in the fridge until you are ready to bake it.
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Servings: 8 to 10 servings
Calories: 448kcal
Ingredients
- 9 to 12 lasagna noodles
- 1 tablespoon kosher salt
For the béchamel sauce:
- 3 cups whole milk
- 5 tablespoons butter
- 6 tablespoons all-purpose flour
- ¼ teaspoon fresh grated nutmeg
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground white pepper
- Olive oil for drizzling
For the filling:
- 3 tablespoons olive oil
- 3 garlic cloves finely chopped
- 1-½ cups sliced mushrooms
- ¾ pound medium-size shrimp peeled and deveined, reserve any liquids
- ½ pound sea scallops cut into 1/4-inch thick slices, reserve any liquids
- ½ pound cod thawed if using frozen, cut in 1/2-inch cubes
- ½ pound salmon thawed if using frozen, cut in 1/2-inch cubes
- ¼ cup fresh lemon juice from 1 to 2 lemons
- 3 cups shredded mozzarella cheese
- 2 tablespoons chopped fresh Italian parsley for garnishment
Instructions
- Preheat the oven to 350°F
- Prepare a 9x12 oven-proof baking dish with olive oil or non-stick spray, reserve.
- Cook the noodles according to the package directions. Transfer the drained noodles to a large plate or baking sheet that has been lined with plastic wrap. Cover with another sheet of plastic wrap to keep them from drying out. (see notes)
For the béchamel sauce:
- Heat the milk in a saucepan and keep it warm while you prepare the rest of the ingredients.
- 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 4 minutes.
- Slowly whisk in the hot milk. Mix well and bring to a boil. Cook until the sauce becomes thick, about 10 minutes. Stir in the nutmeg, salt, and white pepper. 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.
To Assemble:
- Add ¼ cup of the seafood sauce to the bottom of the dish.
- Arrange ⅓ of the noodles on the sauce, cutting to fit the dish. Spoon ¼ of the seafood sauce on the pasta then ½ 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 35 minutes. Remove from the oven and allow to rest for 15 minutes before serving.
Notes
- To prevent the boiled noodles from sticking together spray them with oil before stacking them or place parchment paper between them. Cover them with plastic wrap so they don't dry out while you make the sauce and filling.
- Want to skip boiling the noodles? This recipe also works well with fresh lasagna noodles or No-bake noodles. Fresh lasagna noodles can be found in the refrigerator section of most grocery stores.
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Nutrition
Serving: 1 | Calories: 448kcal | Carbohydrates: 36g | Protein: 26g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Cholesterol: 106mg | Sodium: 1322mg | Fiber: 2g | Sugar: 4g