Description
This seafood lasagna recipe features tender mixed seafood enveloped in a rich, velvety tomato cream sauce, layered with no-boil noodles and bubbly cheeses, and finished with fresh parsley. It offers a show-stopping meal that’s easy enough for weeknight dinners yet feels special and restaurant-quality.
Ingredients
- 12 sheets no-boil lasagna noodles (approx. 340 g)
- 1 lb (450 g) fresh or frozen mixed seafood (shrimp and scallops), peeled, deveined
- 1 (28-oz/794 g) can crushed tomatoes (San Marzano preferred)
- 1 cup (240 ml) heavy cream (or half-and-half)
- 0.5 cup (15 g) fresh parsley, chopped
- 15 oz (425 g) whole milk ricotta cheese
- 2 cups (225 g) shredded mozzarella cheese
- 0.5 cup (50 g) grated Parmesan cheese
- 1 small (110 g) yellow onion, finely diced
- 3 cloves garlic, minced
- 2 Tbsp (30 ml) olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Seafood: Heat 1 Tbsp (15 ml) olive oil in a large skillet over medium-high heat. Add shrimp and scallops; cook for 2-3 minutes, stirring, until just opaque and pink. Remove immediately to a plate; do not overcook. (If seafood releases too much liquid, drain it before setting aside).
- Build Tomato Cream Sauce: In the same skillet, add the remaining 1 Tbsp (15 ml) olive oil. Saute the diced onion for 3-5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant. Stir in the crushed tomatoes, 0.5 tsp salt, and 0.25 tsp black pepper. Bring to a gentle simmer for 10 minutes.
- Stir In Cream And Parsley: Reduce heat to low, then stir in the heavy cream and half of the chopped fresh parsley. Simmer gently for 2-3 minutes until the sauce is velvety.
- Prepare Cheesy Filling: In a medium bowl, combine ricotta cheese, 0.5 cup (50 g) mozzarella, 0.25 cup (25 g) Parmesan, 0.25 tsp salt, and 0.125 tsp pepper. Mix well until smooth.
- Assemble Lasagna: Preheat your oven to 375 F (190 C). Lightly grease a 9×13 inch baking dish. Spread about 1 cup of the tomato cream sauce evenly on the bottom. Layer with 3 no-boil lasagna noodles, half of the cooked seafood, half of the ricotta mixture, and 0.5 cup (55 g) shredded mozzarella. Repeat the layers. Finish with a final layer of noodles, sauce, and the remaining 1 cup (110 g) mozzarella and 0.25 cup (25 g) Parmesan.
- Bake To Golden Perfection: Cover the baking dish tightly with foil. Bake for 25-30 minutes, until bubbly. Uncover, sprinkle with the remaining fresh parsley, and bake for another 10-15 minutes until the cheese is golden brown and bubbly. Let rest for 10 minutes before slicing and serving for easier portions.
Notes
If seafood releases too much liquid during cooking, drain it before setting aside to prevent a watery lasagna. For easier portions, let the lasagna rest for 10 minutes after baking before slicing and serving. Consider using half-and-half for a slightly lighter sauce. For a kid-friendly twist, focus on a bit more cheese and milder shrimp in their layers.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 520 calories
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg
Keywords: seafood lasagna, tomato cream, easy dinner, weeknight meal, Italian, comfort food, pasta, cheesy, family favorite