Shrimp and Scallop Lasagna Recipe
Shrimp and Scallop Lasagna Recipe is a classic Italian dish that combines the rich flavors of seafood with creamy cheese and marinara sauce. This dish is sure to be a hit at your next dinner party or family gathering! It’s not only delicious but also packed with nutrition, making it a great option for everyone.
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Servings: 8 people
Calories: 391kcal
Equipment
- large skillet
- Baking dish, etc
Ingredients
Lasagna Layers:
- 1 pound of premium lasagna noodles
Sautéed Aromatics:
- 2 tablespoons of extra-virgin olive oil
- 1 small onion finely chopped
- 1/4 teaspoon of freshly ground black pepper
- 1/2 teaspoon of crushed red pepper flakes
- 2 cloves of garlic minced
- 1/2 teaspoon of kosher salt
Seafood Delight:
- 1/2 pound of shrimp shelled and deveined
- 1/2 pound ofcrabmeat
- 1/2 pound of sea scallops cut into 1/2-inch pieces
Creamy Ricotta Filling:
- 16- ounce container of ricotta cheese
- 10- ounce package of frozen chopped spinach thawed and squeezed dry
- 1/2 cup of freshly grated Parmesan cheese plus more for serving
- 1/4 cup of chopped fresh parsley
- 1/4 teaspoon of freshly grated nutmeg
- 1 teaspoon of grated lemon zest
Marinara Sauce and Cheese Topping:
- 2 cups of marinara sauce
- 2 cups of grated mozzarella cheese
White Sauce:
- 2 tablespoons of butter
- 2 cups of whole milk
- Salt and pepper to taste
- 2 tablespoons of all-purpose flour
Instructions
- Preheat your oven to 375°F. Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente, about 8 minutes. Drain and set aside.
- Meanwhile, in a large sauté pan over medium heat, warm the olive oil. Add the onion, garlic, red pepper flakes, black pepper, and kosher salt and cook, stirring occasionally, for about 5 minutes.
- Add the shrimp and scallops to the pan and cook for another 3 minutes. Add the crabmeat and cook for 1 minute more or until the shrimp is a beautiful pink while the scallops have a milky, almost translucent opalescence. Remove from heat and set aside.
- In a medium bowl, mix together the ricotta cheese, Parmesan cheese, spinach, parsley, lemon zest, and nutmeg.
- Spread the marinara sauce over the base of a 9 x 13-inch baking dish, then layer on 4 lasagna noodles. Dollop the ricotta mixture evenly over the noodles and spread it out with a spatula, followed by 1/2 of the seafood mix and 1/2 cup mozzarella cheese.
- Repeat with the remaining noodles, ricotta cheese mixture, seafood mixture, and marinara sauce. Sprinkle the mozzarella cheese over the top.
- To make the white sauce, melt the butter in a small saucepan over medium-low heat. Add the flour and whisk until smooth. Slowly add the milk, whisking constantly until the sauce is thick and creamy. Season with salt and pepper to taste.
- Pour the white sauce over the lasagna. Cover with aluminum foil and bake for 30 minutes. Uncover and cook for an additional 15 minutes or until bubbly and golden brown. Let cool before serving.
- Serve with extra Parmesan cheese, if desired.
Notes
- Make sure to squeeze out as much water as possible from the thawed spinach, otherwise, your lasagna will be too liquidy.
- If you don't have any crabmeat, you can substitute it with cooked lobster or extra shrimp instead.
- To make this dish even more flavorful, add a pinch of saffron to the white sauce.
- Make sure to let the lasagna cool for at least 10 minutes before serving, as it will be very hot!
- For a spicy twist, add a few tablespoons of your favorite hot sauce to the marinara sauce.