Seafood Lasagna

My seafood lasagna recipe is a delicious and unique twist on traditional lasagna, featuring layers of pasta, creamy cheese sauce, and succulent seafood. It's quick, easy, and sure to impress. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 493kcal

Author Arman Liew

Ingredients

Bechamel white sauce

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 cup parmesan cheese freshly grated
1/2 teaspoon salt

Cheese sauce filling

10 oz ricotta cheese
1/2 cup mozzarella cheese shredded
1 large egg whisked
1 teaspoon dried parsley
1/2 teaspoon salt

Lasagna

1 pound seafood mix
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried parsley
1/2 lb lasagna noodles fresh
1/2 cup mozzarella cheese shredded

Instructions

Preheat oven to 180C/350F. Grease a 9 x 13-inch baking dish and set aside.
Prepare the bechamel sauce. Melt butter in a saucepot, over medium heat. Add flour and cook for one minute. Add milk and stir regularly, until the sauce is gently thickened. Stir in parmesan cheese then remove from the heat.
Prepare the cheese filling; combine the filling ingredients in a bowl and stir until well combined. Set aside.
Add the olive oil to a skillet. Once hot, add seafood mix, salt, pepper, and parsley, and cook for 3 minutes.
Assemble the lasagna. Place some of the bechamel sauce on the bottom of your baking dish. Add lasagna sheets over the sauce. Spread 1/3 of the ricotta cheese mixture over the lasagna sheets, followed by 1/3 of the seafood mix, and 1/3 of the sauce. Repeat layers, and finish with grated mozzarella and freshly grated parmesan.
Bake the lasagna for 35 minutes. If the tops are browning too quickly, add some tin foil and bake until the cheese is melted.
Remove the lasagna from the oven and let it cool for several minutes, before slicing and serving.

Video

Notes

TO STORE: Transfer any leftovers to an airtight container and store in the fridge for up to 2 days.

TO FREEZE: It’s best to freeze the individual portions of leftover seafood lasagna in airtight containers for easy reheating. They freeze well for up to 6 months. Thaw in the fridge before reheating.

TO REHEAT: For the best texture, I recommend reheating the slices of lasagna in a covered baking dish in a 350ºF lasagna until warmed through.

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