Seafood lasagna
- Preparation 45 min
- Cooking 40 min
- Servings 6 to 8
- Freezing Absolutely
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🧀 A decadent, creamy lasagna that delivers
I was asked to create a seafood lasagna, so here it is. And let’s be honest for a second, this one is dangerously close to being a cheese-forward lasagna… and that’s exactly the point. 😏
A rich, perfectly balanced cream sauce, seafood gently cooked to stay tender, and layers of melted cheese that hold everything together. Every layer is generous, every bite delivers comfort without compromise.
This seafood lasagna is the kind of dish you serve when you want to impress without overcomplicating things. It can be made ahead, freezes beautifully, and always gets attention when it hits the table. Solid, comforting, and absolutely crowd-pleasing.
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🦐 Dry the seafood thoroughly
Less moisture means a thicker sauce and a lasagna that holds together better.
⏱️ Do not overcook the seafood
It finishes cooking in the oven. Overcooking will make it rubbery.
🔥 Keep the sauce hot when assembling
A hot sauce coats the noodles better and ensures even baking.
🧀 Mix the cheeses ahead of time
This guarantees even melting and consistent texture between layers.
📐 Build balanced layers
Several well-distributed layers are better than one overloaded level.
⏸️ Rest before slicing
Letting the lasagna rest for 10 minutes helps the layers set cleanly.
❄️ Smart freezing
This seafood lasagna can be frozen cooked or uncooked. For best results, cool completely, wrap tightly, and reheat covered in the oven to keep it moist.
Ingredients for the lasagna
- 13 lasagna
- 500 g shrimps 41-50 caliber, shelled and tails removed
- 500 g scallops 80-12 caliber
- Olive oil
- 1/2 teaspoon garlic powder
- 320 g Oka Artisan cheese, grated
- 320 g grated smoked Fontina cheese, grated
- 1/2 cup grated Parmesan cheese
- Salt and pepper from the mill
Ingredients for the sauce
- 1/3 cup butter
- 1 small yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/3 cup flour
- 2 cups milk
- 2 cups chicken broth, hot
- 1 1/2 cup grated Parmesan cheese
- 1/2 tablespoon Italian spices
- 2 pinches nutmeg
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Preparation
- Preheat the oven to 400°F.
- In a large saucepan filled with salted boiling water, cook the lasagna al dente according to package directions. Pour into a colander, rinse with cold water to stop the cooking and drain. Drizzle a thin dash of olive oil and toss gently to coat. Set aside.
- On several paper towels, put the seafood and press well to remove as much water as possible. Repeat 2-3 times if necessary. Set aside.
- Start the sauce. In a saucepan over medium heat, melt the butter and add the onion and garlic. Cook 3 to 4 minutes, stirring.
- Add the flour, mix and cook for 2 minutes, stirring.
- Add milk and whisk to break up lumps. Add the chicken broth, Parmesan, Italian spices, nutmeg, season with salt and pepper and mix. Cook for 4 to 5 minutes, stirring, until the sauce thickens. Remove from heat and reserve.
- In a large skillet over high heat, pour a thin drizzle of olive oil, add the seafood, garlic powder, season with salt and pepper and mix. Cook 3 to 4 minutes until the shrimps are pink. Pour into the sauce and mix.
- In a large bowl, add the cheese and mix.
- In a large lasagna baking dish, pour a small ladle of sauce into the bottom and spread. Add a row of lasagna, a few ladles of sauce and about 1/4 of the cheese. Add another row of lasagna, a few ladles of sauce and 1/4 of the cheese. Add a row of lasagna, a few ladles of sauce and add the last row of lasagna. Pour the rest of the sauce and bury with the rest of the cheese.
- Place in the oven and cook for 12 minutes. Set the oven to BROIL and cook for 3 to 4 minutes or until the cheese is golden brown. Let stand 10 minutes before cutting and serving.
Yes. It can be assembled in advance and kept refrigerated before baking.
Absolutely. It freezes very well either before or after baking.
Yes. Crab or lobster can be added, or scallops can be replaced depending on availability.
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