Seafood Lasagna Recipe

Clean and season

Pat shrimp, scallops, and crab dry with paper towels. Season lightly with 1/4 tsp salt and a pinch of pepper.

In a skillet over medium-high heat add 1/2 tablespoon olive oil. When hot, add shrimp and sear 1 minute per side until just opaque. Remove shrimp to a bowl. Quickly sauté scallops 45–60 seconds per side until opaque; remove. If using raw lump crab, warm it briefly (30 seconds) just to remove chill, then set aside. If using imitation crab, no cooking needed—just warm with the other seafood if desired.

Deglaze skillet with 2 tablespoons white wine or stock, scraping any browned bits, then pour liquid into a small bowl and reserve. Return seafood to the bowl and set aside.

Make roux

In a medium saucepan melt 4 tbsp butter over medium heat. Add 1.5 tbsp flour and whisk constantly for 1 to 1.5 minutes until the raw flour smell cooks out but the roux remains pale.

Add milk and cream

Gradually whisk in 3 cups milk and 1/2 cup heavy cream, adding a little at a time to avoid lumps. Bring to a gentle simmer while whisking, until sauce thickens to coat the back of a spoon, about 6–8 minutes.

Finish béchamel

Stir in 1/2 tsp salt, 1/4 tsp black pepper, 1/8 tsp nutmeg, and 1/4 tsp crushed red pepper (adjust to taste). Remove from heat and stir in 3/4 cup grated Parmesan until smooth. Taste and adjust seasoning.

Prepare cheese mixture

In a bowl combine 1 cup ricotta, 1 egg, 1 tsp lemon zest, 1/4 cup grated Parmesan (reserve remainder), 1/2 cup shredded mozzarella (reserve rest), and 1 tbsp chopped parsley. Season with 1/4 tsp salt and a pinch of pepper. Fold mixture until combined.

In the skillet used for seafood, add 1/2 tbsp olive oil over medium heat. Add minced shallot and sauté 2–3 minutes until translucent. Add garlic and cook 30 seconds until fragrant.

Add chopped spinach and cook until wilted, about 2–3 minutes. Pour in reserved deglazing liquid and 1/2 cup stock and bring to a simmer to reduce slightly, about 2 minutes. Season with remaining salt and pepper. Remove from heat and fold the cooked seafood into the spinach mixture.

Stir 1/2 cup of the béchamel into the seafood-spinach mixture to moisten and bind (reserve remaining béchamel for layering).

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch (or similar) baking dish.

Spread about 3/4 cup of the béchamel across the bottom of the dish to prevent sticking.

Place 3 lasagna noodles in a single layer over the sauce (overlap slightly as needed). Spread half of the ricotta-cheese mixture over the noodles in an even layer (about half of the mixture).

Spoon half of the seafood-spinach mixture over the ricotta layer, distributing seafood evenly.

Drizzle about 3/4 cup béchamel over the seafood layer and sprinkle with 1/3 cup shredded mozzarella and 2 tbsp grated Parmesan.

Add a second layer of 3 noodles, spread the remaining ricotta mixture, then the remaining seafood-spinach mixture. Drizzle another 3/4 cup béchamel and sprinkle another 1/3 cup mozzarella and 2 tbsp Parmesan.

Top with final 3 noodles, pour remaining béchamel to cover top layer evenly (use any leftover mozzarella and Parmesan over the top; total mozzarella used ~2 cups, total Parmesan ~1 cup).

Cover tightly with aluminum foil (spritz the underside of foil with cooking spray or tent so it doesn't touch cheese) and bake covered for 25 minutes.

Remove foil and bake uncovered for an additional 10–12 minutes until top is bubbling and lightly golden.

Let lasagna rest 10–15 minutes out of the oven to set. Sprinkle with remaining chopped parsley and serve with lemon wedges to squeeze over individual portions.

Optional: serve with a simple green salad and crusty bread.