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Creamy Seafood Lasagna with Shrimp and Scallops

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A comforting and elegant seafood lasagna featuring shrimp and scallops layered with a rich, velvety béchamel sauce infused with white wine and fresh herbs. Ready in under an hour, perfect for weeknight dinners or special occasions.

Ingredients

Scale
  • 1 pound (450g) shrimp, peeled and deveined (medium size)
  • 1 pound (450g) scallops, cleaned and patted dry (fresh or thawed frozen)
  • 9 sheets lasagna noodles, preferably no-boil
  • 4 tablespoons (55g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk, heated
  • 1/2 cup (120ml) heavy cream
  • 1 cup (250g) ricotta cheese
  • 1 cup (100g) freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 1/2 cup (120ml) dry white wine (optional)
  • Zest of 1 lemon
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season shrimp lightly with salt and pepper and cook 2-3 minutes per side until pink and just cooked through. Remove and set aside.
  3. In the same skillet, cook scallops 2 minutes per side until golden but tender. Keep both shrimp and scallops warm.
  4. In a medium saucepan, melt 4 tablespoons butter over medium heat. Add minced garlic and shallot and sauté for 1-2 minutes until fragrant, without browning.
  5. Stir in 1/4 cup flour and cook for 1 minute, whisking constantly to remove raw flour taste.
  6. Slowly whisk in warm milk, bringing the mixture to a gentle simmer. Cook for 5-7 minutes until thickened.
  7. Stir in heavy cream, lemon zest, salt, and pepper.
  8. In a bowl, combine ricotta and 3/4 cup Parmesan cheese. Fold this mixture into the béchamel sauce, reserving 1/4 cup Parmesan for topping.
  9. Spread a thin layer of sauce on the bottom of the baking dish. Layer 3 lasagna noodles over the sauce.
  10. Spoon one-third of the sauce over the noodles, then half of the shrimp and scallops.
  11. Repeat layering with noodles, sauce, and remaining seafood, ending with noodles and remaining sauce.
  12. Sprinkle the reserved Parmesan cheese on top.
  13. Bake uncovered for 30-35 minutes until bubbly and golden on top.
  14. Let the lasagna rest for 10 minutes before serving to allow it to set.

Notes

If the sauce is too thick before layering, thin it with a splash of milk. Resting the lasagna after baking helps the seafood regain tenderness and makes slicing neater. Avoid overcrowding the pan when cooking seafood to ensure proper searing. Use room temperature milk and cream to prevent lumps in the béchamel sauce. For dairy-free, swap heavy cream with coconut cream and ricotta with plant-based cheese. For gluten-free, use gluten-free noodles and substitute flour with cornstarch or gluten-free blend.

Nutrition

Keywords: seafood lasagna, shrimp lasagna, scallops recipe, creamy lasagna, easy seafood dinner, homemade lasagna, white wine sauce, comfort food

Find it online: https://novanosh.com/creamy-seafood-lasagna-with-shrimp-and-scallops-easy-homemade-recipe/