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My family begs for this Seafood Lasagna every special occasion. It's my twist on traditional lasagna with layers of the most incredible creamy sauce tender seafood and melty cheese. Every bite feels like pure luxury but honestly it's so simple to make. I love serving this when I want to impress without spending hours in the kitchen.
What Makes This Recipe Special
If you love seafood this dish will make you so happy. I've perfected it over the years to be super easy but taste like something from a fancy restaurant. The sauce turns out velvety smooth and when you get that perfect bite with shrimp crab and all that cheese its absolutely heaven.
Everything You Need
- Mixed Seafood: I use about 4 ounces each of shrimp crab mussels squid and scallops. Fresh is amazing but frozen works great too I use it all the time.
- Lasagna Noodles: Save yourself some work grab fresh or oven ready noodles.
- Ricotta Mix: The magic happens when you blend ricotta mozzarella an egg parsley and salt.
- White Sauce: My secret weapon butter flour milk and lots of parmesan make it super creamy.
- Cheese Topping: Go wild with shredded mozzarella and parmesan on top it gets so golden and bubbly.
Lets Put It Together
- Start with the Sauce
- Melt your butter add flour and cook it for a minute. Pour in the milk slowly keep stirring until its smooth then mix in that parmesan. Set it aside it'll thicken up nicely.
- Mix Up the Ricotta
- In a big bowl mix your ricotta mozzarella egg parsley and salt until its all combined and creamy.
- Cook Your Seafood
- Get your pan hot with some olive oil toss in your seafood mix season it up and cook until its perfect.
- Layer Everything
- Now the fun part start layering sauce noodles ricotta seafood and repeat. Top it all off with more sauce and plenty of cheese.
- Time to Bake
- Pop it in at 350ºF until its bubbly and golden. Let it rest a bit before cutting so it sets up nice.
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My Best Tips
If you're using regular noodles let them cool down first so they don't melt your cheese filling. Make sure frozen seafood is totally thawed in the fridge. Take your time with the layers you want everything even. I always add extra cheese on top because who doesn't love more cheese.
Mix It Up
Sometimes I switch to marinara sauce when I want something different. Adding spinach mushrooms or onions with the seafood adds amazing flavor. Try playing around with different cheeses too cheddar and provolone are some of my favorites.
Storage and Serving Ideas
I love serving this with a fresh green salad or some crusty garlic bread. Leftovers keep well in the fridge for a couple days. If you want to freeze some portions they'll last about 6 months. When you're ready to eat just warm it up covered with foil at 350ºF.
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Frequently Asked Questions
- → What kind of seafood can I use in this lasagna?
- You can use any mixed seafood combination like shrimp, scallops, crab, or white fish. Make sure to use fresh or properly thawed frozen seafood for the best results.
- → Can I make this lasagna ahead of time?
- Yes, you can assemble the lasagna up to 24 hours in advance and keep it refrigerated. Add an extra 10-15 minutes to the baking time if cooking from cold.
- → Why does my bechamel sauce get lumpy?
- Lumpy bechamel usually happens when the flour isn't cooked enough with butter or when milk is added too quickly. Whisk constantly and add milk gradually for a smooth sauce.
- → Can I use no-boil lasagna noodles?
- Yes, you can use no-boil noodles, but you might need to add a bit more liquid to your sauce as these noodles absorb more moisture during baking.
- → How do I prevent my lasagna from being watery?
- Let the bechamel sauce thicken properly and avoid overcrowding with seafood. Also, let the lasagna rest for 10-15 minutes after baking to set properly.
Conclusion
This Seafood Lasagna combines tender pasta layers with rich bechamel sauce, three kinds of cheese, and fresh seafood for an elegant twist on the Italian classic. Ready in just 40 minutes for a special dinner.