Description
This creamy and indulgent seafood lasagna combines succulent shrimp, tender scallops, and a rich white wine cream sauce layered with tender lasagna noodles and a trio of cheeses. Enhanced with fresh parsley and optional spinach, this dish is baked to golden perfection and makes a luxurious meal perfect for seafood lovers seeking a comforting twist on a classic Italian favorite.
Ingredients
Scale
Seafood and Sauce
- 1 pound (450g) shrimp, peeled and deveined
- 1 pound (450g) scallops
- 1 cup (240ml) white wine
- 2 cups (480ml) heavy cream
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- Salt and pepper to taste
Cheese and Cheese Mixture
- 1 cup (90g) grated Parmesan cheese
- 2 cups (200g) shredded mozzarella cheese
- 2 cups (200g) ricotta cheese
- 2 tablespoons chopped fresh parsley
Other Ingredients
- 1 pound (450g) lasagna noodles
- 1 cup (100g) spinach, chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the lasagna.
- Cook Noodles: Cook the lasagna noodles according to the package instructions until al dente. Drain the noodles thoroughly and set them aside to cool slightly.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-5 minutes.
- Cook Seafood: Add the shrimp and scallops to the skillet. Cook for about 5 minutes or until the shrimp turn pink and opaque, and scallops are cooked through. Remove seafood with a slotted spoon and set aside to avoid overcooking.
- Deglaze Pan: Pour the white wine into the same skillet, scraping up any browned bits to add flavor. Let the wine simmer and reduce by half to concentrate its taste.
- Make Cream Sauce: Add the heavy cream to the skillet and bring it to a simmer. Continue cooking until the sauce thickens slightly, then stir in the grated Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste.
- Mix Ricotta Filling: In a bowl, combine ricotta cheese, chopped fresh parsley, and chopped spinach if using. Stir well to create a smooth mixture.
- Assemble Lasagna – First Layer: Spread a thin layer of the cream sauce in the bottom of a 9×13 inch (23×33 cm) baking dish. Arrange a layer of cooked lasagna noodles over the sauce.
- Layer Filling: Spread half of the ricotta cheese mixture over the noodles. Top with half of the cooked seafood, followed by a third of the shredded mozzarella cheese.
- Add Sauce Layer: Pour a third of the cream sauce over the seafood and cheese layer to keep it moist.
- Repeat Layers: Repeat the layering process with remaining noodles, ricotta mixture, seafood, mozzarella, and sauce, ending with a final layer of noodles, the remaining sauce, and mozzarella cheese on top.
- Bake Covered: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes to let all flavors meld and the dish heat through.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes or until the cheese on top is golden brown and bubbly.
- Rest Before Serving: Remove the lasagna from the oven and let it cool for about 10 minutes. This helps it set and makes it easier to slice and serve.
Notes
- For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
- Ensure you don’t overcook the seafood to keep it tender and juicy.
- Adding spinach is optional but provides a nice color and nutritional boost.
- Use freshly grated Parmesan for best flavor and melt quality.
- Allowing the lasagna to rest after baking helps it firm up for cleaner slices.
