Shrimp and Scallop Lasagna is a classic Italian dish that combines the rich flavors of seafood with creamy cheese and marinara sauce.
This dish is sure to be a hit at your next dinner party or family gathering! It’s not only delicious but also packed with nutrition, making it a great option for everyone.
Read on to learn more about this delicious lasagna recipe, what it tastes like, how to make it, and more.
Shrimp and Scallop Lasagna Recipe is a classic Italian dish that combines the rich flavors of seafood with creamy cheese and marinara sauce.
This dish features layers of lasagna noodles, shrimp, scallops, crabmeat, ricotta cheese, Parmesan cheese, spinach, parsley, lemon zest, and nutmeg. It is topped with a creamy white sauce and mozzarella cheese before baking.
This dish has a rich and creamy flavor, thanks to the combination of ricotta and Parmesan cheese. The shrimp, scallops, and crabmeat add a hint of sweetness and a satisfying texture to the dish.
The spinach adds vitamins, minerals, and fiber for an added nutritional boost. The marinara sauce gives it an Italian touch, while the lemon zest and nutmeg give it a bright, fresh flavor.
The white sauce adds creaminess and richness to the lasagna. Overall, this dish is a delicious combination of flavors that will be sure to please any seafood lover!
Making seafood lasagna is easy and requires just a few simple steps. Here are the ingredients & step-by-step instructions:
Preheat your oven to 375°F. Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente, about 8 minutes. Drain and set aside.
Meanwhile, in a large sauté pan over medium heat, warm the olive oil. Add the onion, garlic, red pepper flakes, black pepper, and kosher salt and cook, stirring occasionally, for about 5 minutes.
Add the shrimp and scallops to the pan and cook for another 3 minutes. Add the crabmeat and cook for 1 minute more or until the shrimp is a beautiful pink while the scallops have a milky, almost translucent opalescence. Remove from heat and set aside.
In a medium bowl, mix together the ricotta cheese, Parmesan cheese, spinach, parsley, lemon zest, and nutmeg.
Spread the marinara sauce over the base of a 9 x 13-inch baking dish, then layer on 4 lasagna noodles. Dollop the ricotta mixture evenly over the noodles and spread it out with a spatula, followed by 1/2 of the seafood mix and 1/2 cup mozzarella cheese.
Repeat with the remaining noodles, ricotta cheese mixture, seafood mixture, and marinara sauce. Sprinkle the mozzarella cheese over the top.
To make the white sauce, melt the butter in a small saucepan over medium-low heat. Add the flour and whisk until smooth. Slowly add the milk, whisking constantly until the sauce is thick and creamy. Season with salt and pepper to taste.
Pour the white sauce over the lasagna. Cover with aluminum foil and bake for 30 minutes. Uncover and cook for an additional 15 minutes or until bubbly and golden brown. Let cool before serving.
Serve with extra Parmesan cheese, if desired.
• Make sure to squeeze out as much water as possible from the thawed spinach, otherwise, your lasagna will be too liquidy.
• If you don’t have any crabmeat, you can substitute it with cooked lobster or extra shrimp instead.
• To make this dish even more flavorful, add a pinch of saffron to the white sauce.
• Make sure to let the lasagna cool for at least 10 minutes before serving, as it will be very hot!
• For a spicy twist, add a few tablespoons of your favorite hot sauce to the marinara sauce.
Per serving:
Seafood lasagna goes nicely with a variety of side dishes. Try serving it with a green salad, roasted vegetables, garlic bread or a crusty loaf of bread. This lasagna is also delicious when served with steamed or grilled asparagus and mashed potatoes.
For a light and fresh flavor, try adding lemon wedges to the side for squeezing over the lasagna. No matter what sides you choose, this lasagna is sure to be a hit!
Leftover Shrimp and Scallop Lasagna can be stored in an airtight container or sealed tightly with plastic wrap and kept in the refrigerator for up to three days. To reheat, place a single serving of lasagna on a microwave-safe plate and heat until warmed through.
You can also reheat it in a 350°F preheated oven for 15-20 minutes. Make sure to cover with foil before reheating. Leftovers can also be frozen for up to three months in an airtight container or resealable bag. Let thaw overnight in the refrigerator before heating as directed above.
Yes, pregnant women can safely enjoy this lasagna. Pregnant women should always make sure to cook their seafood thoroughly and be mindful of the sodium content in this dish; if you’re worried about the sodium level, opt for a low-sodium marinara sauce instead.
It is also important to note that some types of seafood should be avoided during pregnancy, so be sure to check with your healthcare provider before consuming this dish.
Now that you know how to make Shrimp and Scallop Lasagna, you can enjoy this delicious dish any time you’re in the mood for something special. From prepping to baking, it’s a simple dish that will leave your guests wanting more.
Thank you for reading! We hope this guide has been helpful in making Shrimp and Scallop Lasagna. Please share this article with your friends & family.
Shrimp and Scallop Lasagna Recipe is a classic Italian dish that combines the rich flavors of seafood with creamy cheese and marinara sauce. This dish is sure to be a hit at your next dinner party or family gathering! It’s not only delicious but also packed with nutrition, making it a great option for everyone.
