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Seafood Lasagna Recipe

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★★★★★

4.9 from 86 reviews

This rich and flavorful Seafood Lasagna combines tender shrimp, scallops, and cod simmered in a creamy, herb-infused white sauce, layered between al dente lasagna noodles and a blend of mozzarella and Gruyere cheeses. Baked to golden, bubbly perfection, this dish is a luxurious seafood twist on the classic Italian favorite, perfect for special dinners or a comforting treat.

Ingredients

Scale

Seafood

  • 12 ounces small shrimp, peeled and tails removed
  • 12 ounces bay scallops
  • 8 ounces cod fillets or other white fish, deboned and cut into bite-sized pieces

Sauce

  • 6 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 6 tablespoons all-purpose flour
  • 8 ounces clam juice or seafood stock
  • 2 ½ cups whole milk
  • 4 ounces cream cheese, softened
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon onion powder
  • ½ teaspoon dried dill
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon salt, more to taste
  • ½ teaspoon pepper, more to taste
  • ½ cup grated Parmesan cheese

Other

  • 9 lasagna noodles, cooked al dente and cooled
  • 2 cups shredded mozzarella cheese
  • ½ cup shredded Gruyere cheese or sharp white cheddar

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
  2. Cook Noodles: Cook the lasagna noodles according to the package instructions until al dente. Drain well and set aside to cool.
  3. Make the Sauce Base: In a large nonstick skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the flour and cook for 1-2 minutes to form a roux, which will thicken your sauce.
  4. Add Liquids and Thicken: Gradually whisk in the clam juice and whole milk, adding them slowly to avoid lumps. Bring the mixture to a boil over medium heat, whisking continuously until the sauce thickens.
  5. Incorporate Cream Cheese and Seasonings: Stir in the softened cream cheese until smooth. Add Old Bay seasoning, onion powder, dried dill, dried thyme, salt, and pepper. Adjust seasoning to taste.
  6. Reserve Sauce for Layers: Remove 1½ cups of this sauce and set it aside for layering on top and bottom of the lasagna.
  7. Cook Seafood in Sauce: Add the shrimp, scallops, and cod pieces to the remaining sauce in the skillet. Cook over medium-low heat for 5-6 minutes until the seafood begins to turn opaque but is not fully cooked through. Remove from heat and stir in the grated Parmesan cheese.
  8. Prepare Cheese Mixture: Combine the shredded mozzarella and Gruyere (or sharp white cheddar) cheeses in a bowl and set aside.
  9. Assemble Lasagna: Spread ½ cup of the reserved sauce on the bottom of the prepared baking dish. Layer 3 lasagna noodles over the sauce, then half of the seafood sauce, followed by ¾ cup of the cheese mixture. Repeat the layering one more time (noodles, seafood sauce, cheese). Finally, top with the remaining 3 noodles, pour the remaining 1 cup of reserved sauce over the top layer, and sprinkle on the remaining cheese mixture.
  10. Bake: Bake the assembled lasagna uncovered for 45-55 minutes or until the top is bubbly and golden brown.
  11. Rest and Serve: Allow the lasagna to rest for 30 minutes after baking before cutting into it; this helps the layers set and makes it easier to serve.

Notes

  • Seafood only needs to be partially cooked in the skillet; it will finish cooking in the oven.
  • Use clam juice or seafood stock to enhance the seafood flavor of the sauce.
  • Be sure to let the lasagna rest after baking for clean, even slices.
  • You can substitute Gruyere with sharp white cheddar if preferred.
  • Adjust seasoning to taste, especially salt and pepper at the end of sauce preparation.
  • Use fresh seafood for optimal flavor and texture.

Keywords: seafood lasagna, shrimp scallop cod lasagna, creamy seafood pasta bake, Italian seafood casserole, baked seafood lasagna

Find it online: https://cookedbycleo.com/seafood-lasagna-recipe/