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Seafood Lasagna

Seafood lasagna layers shrimp, scallops, and crab with ricotta, mozzarella, and a creamy white sauce. Baked until bubbling and 160°F in the center, it rests before cutting for neat, satisfying slices.
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Prep Time 30 minutes
Cook Time 1 hour
Resting 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 790
Ingredients Equipment Method Notes

Ingredients
  

For the noodles
  • 4 qt water
  • 1 tbsp kosher salt divided
  • 1.5 tsp kosher salt divided
  • 12 lasagna noodles
For the seafood
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 lb shrimp raw medium, peeled, deveined, and cut into 1-inch pieces
  • 8 oz sea scallops patted dry and quartered
  • 8 oz lump crabmeat picked over for shell fragments
  • 0.5 tsp ground black pepper divided
For the white sauce
  • 6 tbsp unsalted butter
  • 0.5 cup all-purpose flour
  • 5 cups whole milk
  • 0.125 tsp ground nutmeg
For the ricotta filling
  • 15 oz ricotta cheese
  • 1 egg large
  • 1 cup Parmesan cheese grated, divided
  • 2 tbsp fresh parsley chopped
For assembly
  • 12 oz mozzarella cheese shredded low-moisture

Equipment

  • 1 8-quart pot
  • 1 12-inch skillet
  • 1 3-quart saucepan
  • 1 9x13-inch baking dish

Method
 

Prepare the oven
  1. Preheat the oven to 375°F.
Cook the noodles
  1. Bring the water and 1 tablespoon kosher salt to a boil in an 8-quart pot.
  2. Cook the noodles according to package directions until al dente.
  3. Drain the noodles.
Cook the seafood
  1. Heat the olive oil in a 12-inch skillet over medium-high heat.
  2. Add the garlic and cook for 30 seconds.
  3. Cook the shrimp and scallops in two batches, about 1 minute per batch, until just starting to turn opaque at the edges.
  4. Transfer the seafood to a bowl and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  5. Gently fold in the crabmeat.
Make the white sauce
  1. Melt the butter in a 3-quart saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute.
  3. Gradually whisk in the milk and bring to a gentle simmer, whisking often, until thick enough to coat the back of a spoon, 5 to 7 minutes.
  4. Stir in 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and the nutmeg.
Mix the ricotta filling
  1. Stir together the ricotta, egg, 1/2 cup Parmesan, and parsley in a medium bowl.
Assemble and bake
  1. Spread 1 cup of white sauce in a 9x13-inch baking dish.
  2. Arrange 3 noodles on top.
  3. Spread one-third of the ricotta over the noodles.
  4. Add one-third of the seafood and 2 ounces of mozzarella, then spoon over some sauce.
  5. Repeat the noodle, ricotta, seafood, mozzarella, and sauce layers twice, using all the ricotta and seafood.
  6. Top with the last 3 noodles, all the remaining sauce, the remaining 6 ounces of mozzarella, and the remaining 1/2 cup Parmesan.
  7. Cover the dish tightly with foil and bake for 30 minutes.
  8. Uncover and bake for 15 to 20 minutes, until bubbling around the edges and 160°F in the center.
  9. Rest the lasagna for 15 minutes before cutting and serving.

Notes

For clean slices, let the lasagna rest for the full 15 minutes before cutting. Refrigerate leftovers for 3 to 4 days; freezing is fine. For a gluten-free option, use gluten-free lasagna noodles and a 1:1 gluten-free flour blend.