Creamy Seafood Lasagna Layers

This creamy seafood lasagna is an indulgent dish that brings together the delicate flavors of shrimp, crab, and lobster in a rich, velvety sauce. It’s perfect for special occasions or when you want to impress guests with something a little different from the traditional lasagna. The layers of creamy ricotta and mozzarella cheese with tender seafood make it irresistible.

I first made this for a family dinner, and it quickly became a requested favorite. The combination of shellfish and creamy sauce always gets compliments and disappears fast.

Ingredients

• Unsalted butter: Four tablespoons for richness in the cream sauce and sautéing garlic, ensuring no added salt interferes with the delicate flavors
• All-purpose flour: One quarter cup to thicken the sauce; choose a finely milled flour for a smoother texture
• Clam juice: Eight ounces to impart a subtle briny depth essential for seafood dishes; look for bottled clam juice with no additives
• Whole milk: Three cups to create a creamy sauce; use whole milk for the best consistency and richness
• Kosher salt: One and a half teaspoons plus additional for seasoning; coarse salt dissolves nicely and seasons evenly
• Freshly ground black pepper: A quarter teaspoon plus more as needed to add a gentle heat and enhance flavor
• Dried lasagna noodles: One pound; opt for quality noodles without cracks or broken pieces
• Olive oil: For coating noodles and adding light flavor
• Fresh parsley: Half a bunch for freshness and garnish; choose vibrant green leaves free from wilting
• Lemon: Half a medium lemon for bright juice that balances richness
• Garlic: Four cloves finely chopped for aroma and savory depth; fresh is best
• Dry white wine: Half a cup like Sauvignon Blanc adds acidity and complexity to the seafood sauté
• Tiny raw shrimp: One pound peeled and cleaned for sweet tender bite; fresh or well-thawed frozen shrimp works great
• Part-skim ricotta cheese: Three cups for creamy richness without heaviness; stir well before using
• Parmesan cheese: One and a half ounces finely grated brings umami and sharpness; use high-quality aged Parmesan if possible
• Lump crab meat: Eight ounces for delicate sweetness; pick through for any shells
• Cooked lobster meat: Eight ounces adds luxe flavor and texture
• Low-moisture mozzarella cheese: One pound shredded for melty gooey layers; shred fresh for best results
• Cooking spray: For lining foil to prevent sticking

Step-by-Step Instructions

Make the Cream Sauce:

Melt four tablespoons of unsalted butter in a medium saucepan over medium heat until fully melted but not browned. Add one quarter cup of flour and stir continuously for about two minutes until the flour is very lightly toasted and smells nutty but has not darkened. Begin slow whisking as you gradually pour in one eight-ounce bottle of clam juice, making sure to eliminate lumps. Continue whisking while adding three cups whole milk. Season the mixture with one and a half teaspoons kosher salt and a quarter teaspoon freshly ground black pepper. Raise the heat to medium-high and bring to a boil, stirring frequently to avoid scorching. Lower heat to medium and simmer for eight to ten minutes until the sauce thickens to coat the back of a spoon. Taste and adjust salt and pepper carefully.

Prepare the Noodles:

While the sauce simmers, bring a large pot of salted water to a rolling boil. Add one pound of dried lasagna noodles, stirring occasionally to prevent sticking. Cook according to package instructions until just al dente. Drain the noodles and rinse in cool water to stop cooking. Drain thoroughly. Lay the noodles in a single even layer on a large baking sheet. Lightly brush or drizzle olive oil over them to keep them from sticking, and slightly overlap if needed.

Prepare the Seafood Mixture:

Pick and finely chop leaves from half a bunch of fresh parsley until you have about one quarter cup for the sauce and reserve an additional tablespoon for garnish. Juice half a medium lemon to yield about one tablespoon. Finely chop four cloves of garlic. Melt four tablespoons unsalted butter in a large skillet over medium heat. Add garlic and cook, stirring constantly, until golden brown and fragrant, about three minutes. Pour in half a cup of dry white wine and boil until the wine nearly evaporates, approximately three minutes. Add the shrimp and cook gently, stirring occasionally, until just pink and opaque, about four minutes. Remove skillet from heat. Stir in chopped parsley, lemon juice, and a quarter teaspoon kosher salt. Adjust seasoning to taste.

Mix the Cheeses:

In a medium bowl, combine three cups part-skim ricotta cheese, three quarters cup finely grated Parmesan cheese, one and a quarter teaspoons kosher salt (divided), and a quarter teaspoon freshly ground black pepper. Stir well and taste to make sure the seasoning is balanced. Adjust if necessary.

Assemble the Lasagna:

Spread half a cup of the cream sauce evenly over the bottom of a 9 by 13 inch baking dish. Arrange one third of the noodles on top, overlapping them as needed. Dollop and spread half of the ricotta cheese mixture over the noodles. Evenly distribute half the shrimp mixture, half the crab meat, and half the lobster meat atop the ricotta. Sprinkle one cup of shredded mozzarella evenly over this layer. Spread one cup of cream sauce over the mozzarella. Repeat these layers with half of the remaining noodles, all the remaining ricotta mixture, shrimp mixture, crab, lobster, one cup shredded mozzarella, and one cup cream sauce. Top with remaining noodles and finish by spreading the remaining cream sauce over the top. Sprinkle the final two cups of mozzarella evenly over the surface.

Bake and Finish:

Spray cooking spray onto a large sheet of aluminum foil and cover the dish loosely with the sprayed side facing down. Place the baking dish in the oven preheated to 350 degrees Fahrenheit. Bake covered for thirty minutes to heat through. Remove the foil and continue baking uncovered for an additional twenty to twenty-five minutes, or until the top is golden brown and bubbly. Let the lasagna cool for at least fifteen minutes before slicing. Garnish with reserved parsley before serving.

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My favorite part of this dish is the homemade cream sauce infused with clam juice It adds a subtle but unforgettable ocean flavor that elevates the whole lasagna. This recipe also brings back a great memory of a family reunion when everyone gathered around the table savoring each bite and swapping stories.

Storage Tips

Allow the lasagna to cool completely before covering tightly with foil or plastic wrap. Store in the refrigerator for up to three days. Reheat individual portions gently in the oven or microwave, being careful not to dry out the seafood. For longer storage freeze tightly wrapped in foil and plastic wrap for up to three months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

If fresh seafood is hard to find use frozen but high-quality shrimp and lobster thawed properly. You can substitute the clam juice with seafood or chicken broth but the flavor will be less briny. Part-skim ricotta can be replaced with full-fat ricotta for extra creaminess. White wine may be omitted or replaced with a splash of dry vermouth or white grape juice.

Serving Suggestions

Serve this lasagna with a crisp green salad dressed in lemon vinaigrette to cut through the richness. A chilled glass of Sauvignon Blanc pairs beautifully. Warm crusty bread on the side is great for soaking up leftover sauce. Finish with a light dessert such as lemon sorbet to complement the seafood flavors.

Cultural Context

Seafood lasagna is an elegant twist on the classic Italian lasagna which traditionally uses meat sauce. Coastal regions with abundant seafood have made variations featuring shellfish a beloved specialty. This reflects Italian culinary creativity, combining local ingredients with familiar techniques to celebrate the bounty of the sea.

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Frequently Asked Questions

→ What is the best way to cook the noodles for this dish?

Boil dried lasagna noodles in salted water until just al dente, then rinse under cool water to stop cooking and drain well. Coating them lightly with olive oil prevents sticking.

→ How do I ensure the cream sauce is smooth and thick?

Cook the butter and flour roux gently until lightly toasted before gradually whisking in clam juice and milk. Stir frequently and simmer until the sauce thickens without lumps.

→ Can I substitute the seafood used here?

Yes, you can swap shrimp, crab, or lobster with other firm seafood like scallops or firm white fish, but adjust cooking times accordingly to maintain texture.

→ How is the layering done for the best flavor distribution?

Spread cream sauce first, then noodles, ricotta mixture, seafood, and shredded mozzarella. Repeat layers to ensure each bite has a balance of creamy sauce, cheese, and seafood.

→ What is the recommended baking technique?

Cover the assembled dish loosely with foil coated with cooking spray to prevent sticking, bake at 350°F for 30 minutes, then uncover and bake until golden and bubbly.

→ How long should the dish rest before serving?

Let the baked lasagna cool for at least 15 minutes to allow the layers to set, making slicing easier and flavors more harmonious.