Seafood Lasagna Fusion

A rich, layered lasagna that brings together tender seafood, creamy sauce, and pasta sheets — perfect for seafood lovers who want a comforting, impressive dish that works for dinner parties or cozy family meals.

Why You’ll Love This Recipe

• Combines seafood (shrimp, fish or mixed seafood) with creamy, cheesy layers — indulgent and satisfying
• Elegant enough for guests yet easy enough for a special family dinner
• Balanced flavors: seafood, creamy sauce, herbs, melted cheese
• Great make-ahead potential — assemble ahead, bake when ready
• Versatile — you can swap seafood types or add vegetables as you like

Ingredients

Seafood Layer

• 400–500 g mixed seafood (shrimp, scallops, white fish fillets, or a mixture) — cleaned and cut into bite-sized pieces
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Optional: 1 small onion, finely chopped
• Optional: a handful of fresh parsley or herbs (e.g. dill, basil), chopped

Cream Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups milk (whole or 2%)
• ½ cup heavy cream (optional for extra richness)
• ½ cup grated Parmesan cheese (or more, to taste)
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• Pinch of nutmeg (optional — adds warmth)

Other Layers

• 9–12 lasagna sheets (fresh or no-boil pasta sheets)
• 1–1½ cups shredded mozzarella cheese (or a blend of mozzarella + cheddar) for topping
• Optional: 1 cup chopped spinach or sliced mushrooms — adds veggies and depth

Instructions

1. Preheat & Prep

Preheat your oven to 180 °C (355–375 °F).
Grease a medium-sized baking dish (about 9×13 inches or similar).

2. Cook the Seafood

Heat olive oil in a skillet over medium heat.
If using onion: add and sauté until translucent. Then add minced garlic and sauté 30 s until fragrant.
Season seafood with salt and pepper; add to skillet and cook for 2–3 minutes until just opaque (don’t overcook — seafood will continue baking).
Remove from heat and set aside. Stir in chopped herbs if using.

3. Make the Cream Sauce

In a saucepan over medium heat, melt butter. Add flour and whisk to form a roux; cook 1–2 minutes until smooth (don’t let it brown).
Gradually pour in milk (and cream if using), whisking constantly to prevent lumps. Cook until mixture thickens and coats the back of a spoon.
Stir in Parmesan, salt, pepper, and nutmeg (if using). Taste and adjust seasoning.

4. Assemble the Lasagna

• Spread a thin layer of cream sauce at the bottom of your prepared dish.
• Place a layer of lasagna sheets over the sauce.
• Add half of the cooked seafood evenly over the sheets. If using spinach or mushrooms — add them now.
• Pour another layer of cream sauce over the seafood.
• Repeat: place another layer of pasta sheets, remaining seafood (and veggies), and sauce.
• Finish with a final layer of pasta sheets, remaining cream sauce, and shredded mozzarella on top.

5. Bake

Cover the dish with aluminum foil and bake for 25–30 minutes.
Remove foil and bake another 10–15 minutes, or until top is golden and bubbling.

6. Rest & Serve

Allow lasagna to rest 10–15 minutes before slicing — this helps layers set.
Serve warm, optionally garnished with fresh parsley, a squeeze of lemon, or a sprinkle of extra cheese.

You Must Know

• Don’t overcook the seafood before baking — it will continue cooking in oven.
• Use fresh or no-boil lasagna sheets for easier assembly. If using dried sheets, slightly undercook in boiling water first.
• Stir the cream sauce often to avoid lumps; pour slowly when adding milk.
• Let lasagna rest after baking for cleaner slices and better texture.

Pro Tips & Variations

• Add chopped spinach, kale, or broccoli between layers for extra nutrition and color.
• For a richer dish: mix in a spoonful of cream cheese or mascarpone with the sauce before layering.
• Add a pinch of red pepper flakes or a splash of white wine to the sauce for depth.
• Use a blend of cheeses — e.g. mozzarella + Gruyère + Parmesan — for richer flavor and better melt.
• Try layering thinly sliced zucchini or eggplant along with or instead of pasta for a gluten-free, lower-carb version.

Serving & Storage

• Serve warm with a side salad or garlic bread for a complete meal.
• Leftovers: store in airtight container in fridge up to 2 days. Reheat gently in oven or microwave, adding a splash of cream or milk if sauce thickened.
• For make-ahead: assemble but don’t bake; cover and refrigerate up to 12 hours, then bake as directed before serving.

Frequently Asked Questions

→ Can I use just shrimp instead of mixed seafood?
Yes — shrimp works great on its own. Adjust cooking time accordingly to avoid overcooking.

→ Can I make this gluten-free?
Yes — use gluten-free lasagna sheets (or sliced zucchini/eggplant) and check sauce thickener compatibility.

→ My sauce is too thick — how to fix?
Stir in a splash of milk or cream before baking or when reheating to loosen sauce.

→ Can I freeze this dish?
Yes — after baking and cooling, wrap tightly and freeze. Thaw overnight in fridge, then reheat before serving.

Enjoy your luxurious, creamy, and seafood-filled Lasagna — a dish that’s sure to impress and satisfy! 🦐🧀🍲

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