Description
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.
Ingredients
Seafood Layer
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400–500 g mixed seafood (shrimp, scallops, white fish fillets, or a mixture) — cleaned and cut into bite-sized pieces
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Salt and pepper, to taste
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1 tablespoon olive oil
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2 cloves garlic, minced
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Optional: 1 small onion, finely chopped
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Optional: a handful of fresh parsley or herbs (e.g. dill, basil), chopped
Cream Sauce
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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
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2 cups milk (whole or 2%)
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½ cup heavy cream (optional for extra richness)
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½ cup grated Parmesan cheese (or more, to taste)
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½ teaspoon salt (adjust to taste)
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¼ teaspoon black pepper
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Pinch of nutmeg (optional — adds warmth)
Other Layers
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9–12 lasagna sheets (fresh or no-boil pasta sheets)
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1–1½ cups shredded mozzarella cheese (or a blend of mozzarella + cheddar) for topping
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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
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Spread a thin layer of cream sauce at the bottom of your prepared dish.
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Place a layer of lasagna sheets over the sauce.
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Add half of the cooked seafood evenly over the sheets. If using spinach or mushrooms — add them now.
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Pour another layer of cream sauce over the seafood.
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Repeat: place another layer of pasta sheets, remaining seafood (and veggies), and sauce.
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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
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Don’t overcook the seafood before baking — it will continue cooking in oven.
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Use fresh or no-boil lasagna sheets for easier assembly. If using dried sheets, slightly undercook in boiling water first.
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Stir the cream sauce often to avoid lumps; pour slowly when adding milk.
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Let lasagna rest after baking for cleaner slices and better texture.
Notes
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Add chopped spinach, kale, or broccoli between layers for extra nutrition and color.
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For a richer dish: mix in a spoonful of cream cheese or mascarpone with the sauce before layering.
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Add a pinch of red pepper flakes or a splash of white wine to the sauce for depth.
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Use a blend of cheeses — e.g. mozzarella + Gruyère + Parmesan — for richer flavor and better melt.
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Try layering thinly sliced zucchini or eggplant along with or instead of pasta for a gluten-free, lower-carb version.