Print

Creamy Seafood Lasagna with Shrimp and Scallops

creamy seafood lasagna - featured image
Print Recipe

A rich and indulgent seafood lasagna featuring shrimp and scallops in a silky béchamel sauce, layered with fresh pasta and melted cheeses. Perfect for special occasions or comforting dinners.

Ingredients

Scale
  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 pound (450g) sea scallops, cleaned and patted dry
  • 9–12 fresh lasagna sheets (or no-boil if preferred)
  • 2 cups (200g) shredded mozzarella cheese
  • ½ cup (50g) grated Parmesan cheese
  • 4 tablespoons (55g) unsalted butter
  • ¼ cup (30g) all-purpose flour
  • 4 cups (960ml) whole milk, warmed
  • 2 garlic cloves, minced
  • ¼ cup (60ml) dry white wine or seafood broth (optional)
  • Salt and freshly ground black pepper, to taste
  • Pinch of freshly grated nutmeg
  • 1 small shallot, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon olive oil

Instructions

  1. Pat shrimp and scallops dry. Heat 1 tablespoon olive oil over medium heat in a large nonstick skillet. Add shrimp and scallops, sautéing for about 2-3 minutes per side until just opaque and lightly golden. Season with salt and pepper. Remove from pan and set aside.
  2. In a medium saucepan, melt butter over medium heat. Add minced garlic and chopped shallot, cooking until fragrant and translucent, about 2 minutes. Whisk in flour and cook for 1-2 minutes, stirring constantly.
  3. Slowly add warm milk while whisking vigorously to prevent lumps. Pour in white wine or broth if using. Bring to a gentle simmer, stirring often, until sauce thickens, about 7-8 minutes. Season with salt, pepper, and nutmeg. Remove from heat.
  4. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  5. Assemble the lasagna: spread a thin layer of béchamel sauce on the bottom of the dish. Lay down 3-4 pasta sheets. Spoon half the béchamel sauce over the pasta. Arrange half the cooked shrimp and scallops evenly on top. Sprinkle with one-third of the mozzarella and some Parmesan. Repeat layers once more: pasta, béchamel, seafood, cheeses. Finish with a final layer of pasta, béchamel, and remaining cheese.
  6. Cover the dish with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes until the top is bubbly and golden.
  7. Let the lasagna rest for 10 minutes before cutting. Garnish with chopped fresh parsley before serving.

Notes

Do not overcook the seafood; sauté until just opaque as they will continue cooking in the oven. Whisk béchamel constantly to avoid lumps and use warm milk. Let the lasagna rest for 10 minutes after baking for cleaner slices. If béchamel thickens too much before assembly, whisk in a splash of warm milk to loosen it. Fresh pasta sheets are recommended for best texture but no-boil or dry noodles can be used with adjusted cooking times.

Nutrition

Keywords: seafood lasagna, shrimp lasagna, scallops recipe, creamy lasagna, béchamel sauce, seafood pasta bake, easy seafood dinner

Find it online: https://blixfood.com/creamy-seafood-lasagna-with-shrimp-and-scallops-perfect-5-step-recipe/