Love the idea of this lasagna, but want to try it without the seafood? Not to worry, just check out my White Chicken Lasagna!
Seafood Lasagna
Is this for real? Yes, indeed! Nothing brings more smiles to my family’s faces than when I announce that a lasagna is for dinner. I don’t know what it is but people go crazy for lasagna, or lasagne as it is spelled in the UK, where we live. I have to admit the seafood lasagna I am sharing today is a step away from the traditional lasagna bolognese. No beef, no tomato sauce in view. Closer, perhaps, to a classic fish pie! There are three things they do have in common though. The first one is a rich and silky béchamel sauce. It is sometimes called ‘white sauce’. But instead of just finishing the lasagna with it we use it throughout. Then the cheese! We use fresh mozzarella to top our creamy dish and bake it till golden and bubbly. Finally, it is that delicious taste and the feeling of bliss right after dinner!
Ingredients
Seafood pasta is quite traditional for Italian cuisine but this lasagna is not. The recipe is NOT authentic Italian but rather inspired by the flavours. While this seafood lasagna might not be 100% Italian it is 100% delicious, and therefore is worth making! Just like any lasagna this one consists of lasagna sheets. But instead of meaty red sauce, it is layered with a seafood mix and béchamel sauce. I used a combination of crab, shrimp, scallops and calamari. However, adding lobster or even chunks of fish like salmon or halibut would make this creamy lasagna even more luxurious. There is a secret layer hiding in the middle, and it is made of creamy leeks and mushrooms. That layer is so delicious and in my opinion, it’s necessary to break up all that seafood and introduce some veg!
Serving suggestions
Serve this luxurious lasagna with our Roasted Parmesan Broccoli with Sun-Dried Tomatoes, Garlic and Chilli. A little bit of greens and a touch of spice will bring a nice balance to this creamy dish. And of course, you’ll want something to soak up any of that delicious sauce from your plate. Air fryer garlic bread or a soft and fresh focaccia will be perfect for the job.
Storage and leftovers
Leftovers can be kept for up to 4 days in a refrigerator. It can be reheated in a microwave or in an oven set to 180C/350F. If you do reheat in an oven, cover with aluminum foil to prevent it from drying out. Baked lasagna can also be frozen for up to a month. Freeze the lasagna in the baking dish and let it thaw in the fridge before returning to the oven.
More Seafood Pasta Recipes To Try
Shrimp Penne alla Vodka Creamy Salmon Pasta with Mixed Greens Prawn Pasta in Sun-Dried Tomato Cream Sauce Shrimp Scampi Linguine Quick and Easy Crab Pasta
