Creamy Seafood Lasagna
A luxurious seafood lasagna with shrimp, scallops, and crabmeat layered between creamy béchamel sauce and tender pasta, perfect for Christmas Eve dinner.
Equipment
- 1 9x13-inch baking dish greased
- 1 Large skillet
- 1 Whisk
Ingredients
Seafood
- 1 pound shrimp peeled and deveined
- 1 pound scallops patted dry
- 8 ounces crabmeat picked over for shells
Other Ingredients
- 12 lasagna noodles
- 4 cups béchamel sauce
- 2 cups mozzarella cheese shredded
- 1 cup Parmesan cheese grated
Instructions
Preparation
- Clean and cut the shrimp and scallops into bite-sized pieces. Season with salt, pepper, and lemon juice.
- In a saucepan, melt butter and whisk in flour to make a roux. Gradually add milk, whisking until smooth and thickened. Season with nutmeg, salt, and pepper.
- Boil the lasagna noodles according to package instructions until al dente. Drain and set aside.
- Spread a thin layer of béchamel sauce in the baking dish. Layer noodles, seafood, more sauce, and cheeses. Repeat until all ingredients are used, ending with a top layer of sauce and cheese.
Serving
- Preheat oven to 375°F. Bake lasagna for 50 minutes or until bubbly and golden on top. Let it rest for 10 minutes before serving in slices.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven until warmed through.
Notes
Pro Tips: Use fresh seafood and high-quality cheese for the best flavor.
Ingredient Substitutions: Swap crabmeat with lobster if preferred.
How to Serve: Pair with a crisp salad and white wine.
Storage & Freshness: Best eaten fresh but can be stored for up to 3 days.
Make-Ahead Tips: Prepare the lasagna a day in advance and refrigerate before baking.
Ingredient Substitutions: Swap crabmeat with lobster if preferred.
How to Serve: Pair with a crisp salad and white wine.
Storage & Freshness: Best eaten fresh but can be stored for up to 3 days.
Make-Ahead Tips: Prepare the lasagna a day in advance and refrigerate before baking.