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Creamy seafood lasagna slice with shrimp and salmon on a white plate.
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4.57 from 96 votes

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 prepare the béchamel white sauce in advance or assemble the entire lasagna ahead of time and store it in the fridge until you are ready to bake it.
Prep Time50 minutes
Cook Time20 minutes
Total Time1 hour 10 minutes
Course: Main Dish
Cuisine: American
Keyword: Italian seafood lasagna, seafood lasagna, seafood pasta casserole
Servings: 8 servings
Author: Pat Nyswonger

Ingredients

  • 1 pound lasagna noodles
  • 1 tablespoon kosher salt

For the 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

For the lasagna filling:

  • 3 tablespoons olive oil
  • 3 cloves garlic 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 using frozen, cut in ½ inch cubes
  • ½ pound salmon fillets thawed if using frozen, cut in ½ inch cubes
  • ¼ cup fresh lemon juice from 1 to 2 lemons
  • 3 cups shredded mozzarella cheese
  • 2 tablespoons flat-leaf parsley chopped, 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.
    Melting butter in a large skillet.
  • Sprinkle the flour over the butter, and cook stirring, until the flour is well incorporated, about 4 minutes.
    Whisking flour into the melted butter.
  • Slowly whisk in the hot milk. Mix well and bring to a boil. Cook until the sauce becomes thick, about 10 minutes.
    Whisking warm milk into a flour and butter roux.
  • 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.
    Grating fresh nutmeg into bechamel sauce.

For the filling:

  • Heat the olive oil in a large sauté pan over medium-high. Add the mushrooms and garlic and cook just until the garlic is fragrant.
    Sautéing mushrooms in a saucepan.
  • Add the shrimp, scallops (and their liquid, if any), cod and salmon. Cook just until the shrimp begins to turn pink.
    Adding the seafood to a hot saucepan.
  • Pour in the reserved béchamel sauce and bring just to a simmer, gently mixing the sauce with the seafood. Remove from the stove and stir in the lemon juice.
    Mixing the white sauce into the cooked seafood.

To Assemble:

  • Scoop 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.
    Adding a layer of lasagna noodles in a dish.
  • Spoon ¼ of the seafood sauce on the pasta then ½ cup of shredded mozzarella cheese.
    Layering the seafood and sauce mixture in the lasagna.
  • Repeat with the remaining layers, finishing with mozzarella cheese then sprinkle the parsley on top.
    Adding a layer of shredded cheese to the lasagna.
  • Bake until heated through, about 35 minutes. Remove from the oven and allow to rest for 15 minutes before serving.

Video

Notes

Prevent noodles from sticking: After boiling, spray lasagna noodles lightly with oil before stacking, or place parchment between layers. Cover with plastic wrap so they don’t dry out while you prep the sauce and filling.
No-boil option: This recipe also works with fresh lasagna noodles or no-boil noodles. Fresh noodles are usually sold in the refrigerated section of most grocery stores.

Nutrition

Serving: 1 serving | Calories: 448kcal | Carbohydrates: 36g | Protein: 26g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Cholesterol: 106mg | Sodium: 1322mg | Fiber: 2g | Sugar: 4g
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