Seafood Lasagna with Crab, Shrimp, Scallops, and Calamari Recipe

I am absolutely thrilled to share with you my cherished Seafood Lasagna with Crab, Shrimp, Scallops, and Calamari Recipe that never fails to impress both family and guests. This dish combines the luxurious flavors of fresh seafood layered between tender sheets of lasagna, all enveloped in a creamy béchamel sauce with hints of garlic, nutmeg, and wine. Every bite is a celebration of the ocean’s bounty, and for me, it’s one of those dishes that brings warmth and joy to the table, perfect for sharing moments with loved ones.

Why You'll Love This Seafood Lasagna with Crab, Shrimp, Scallops, and Calamari Recipe

When I think about what makes this Seafood Lasagna with Crab, Shrimp, Scallops, and Calamari Recipe stand out, the first thing that comes to mind is the rich yet delicate flavor profile. The combination of crab, shrimp, scallops, and calamari creates a wonderful medley of textures—from the tender chew of the calamari to the sweet, succulent crunch of shrimp and crab. The béchamel sauce, infused with nutmeg and white wine, adds a creamy sophistication that ties all the elements together perfectly.

Another reason I love this recipe is its surprisingly straightforward preparation. Even though it looks like an impressive dish, the steps are quite manageable, especially when you prepare your seafood filling and béchamel sauce ahead of time. I find the layering process very satisfying and the aroma while it bakes is utterly irresistible. Plus, it feels like a real treat worth the effort, particularly for special dinners or when I want to wow visitors without spending all day in the kitchen.

This seafood lasagna is ideal for celebratory occasions or a cozy weekend family meal. Its elegance easily fits on holiday tables, while the comforting nature of pasta layered with seafood is perfect for colder nights. What truly makes this recipe stand out for me is how it marries rustic Italian comfort food with the fresh flavors of the sea, delivering something unique yet soothing all at once.

Ingredients You'll Need

The ingredients for this Seafood Lasagna with Crab, Shrimp, Scallops, and Calamari Recipe are simple yet essential, each playing a critical role in building layers of flavor, texture, and color. From fresh seafood to aromatic vegetables and creamy sauces, every component matters to achieve that perfect balance.

• Seafood mix (750g/1.5 lbs): A beautiful combination of crab, shrimp, scallops, and calamari brings diverse textures and fresh ocean flavors.
• Butter: Used at multiple stages to sauté and enrich the sauces with creamy depth.
• Garlic cloves: Two cloves add aromatic warmth without overwhelming the seafood's delicate taste.
• Dry white wine (100ml/1/3 cup): Adds a subtle acidity that brightens the seafood and reduces any briny edges.
• Flour: The base for a luscious béchamel to coat the layers beautifully.
• Whole milk (625ml/2.5 cups): Provides creaminess and smoothness to the sauce for that perfect consistency.
• Ground nutmeg and bay leaf: They provide subtle aromatic notes that elevate the béchamel sauce to the next level.
• Leeks and mushrooms: Earthy, savory layers that bring great flavor contrast and texture variety.
• Double or heavy cream (125ml/1/2 cup): Enriches the leek and mushroom mixture for extra silkiness.
• Fresh parsley: A fresh herbal touch to brighten the filling.
• Fresh mozzarella (250g/8 oz): Shredded into chunks, it melts into creamy, golden pockets that complement the seafood perfectly.
• Fresh lasagna sheets (about 320g/11 oz): Fresh pasta ensures tender layers that cook evenly and absorb flavors beautifully.

Directions

Step 1: First, I preheat my oven to 180C (350F) to get everything ready for baking later.

Step 2: I start by sautéing the minced garlic in two tablespoons of butter on medium heat for about 30 seconds to release that lovely aroma. Then, I add the seafood mix with a pinch of salt, cooking it while stirring gently for 2 to 3 minutes – you want it just cooked through, not rubbery. Next, I pour in the white wine and let it reduce for about 5 minutes, stirring occasionally to infuse the flavors. Once done, I remove the seafood and set it aside on a plate.

Step 3: Using the same pan, I melt the next three tablespoons of butter and whisk in the flour to create a roux. I cook this mixture while stirring for 2 to 3 minutes until it’s smooth and golden. Then, I gradually whisk in the milk, add the bay leaf, and sprinkle in the nutmeg. Bringing it to a boil, I lower the heat to simmer and let it thicken until it nicely coats the back of a spoon. I season with salt and pepper to taste and set the béchamel sauce aside.

Step 4: For the leek and mushroom filling, I sauté the sliced leeks, minced garlic, and sliced mushrooms in one tablespoon of butter with a little salt. Cooking them for 7 to 10 minutes ensures the leeks soften and the mushrooms release their savory charm. Once cooked, I stir in the heavy cream and chopped parsley, then let the mixture cool a bit before assembling.

Step 5: Now for the assembly! I spread a thin layer of the béchamel sauce on the bottom of a 9x13 inch baking dish – just enough to coat, so nothing sticks. I lay down the fresh lasagna sheets, add half the seafood mixture, and then spoon about a third of the béchamel sauce over that layer.

Step 6: Next, I add another layer of lasagna sheets and cover it with the leek and mushroom mixture. Following that, another pasta layer comes, topped with the remaining seafood and béchamel sauce. I finish with the last lasagna sheets and pour over the rest of the béchamel. Finally, I scatter the torn fresh mozzarella evenly across the top.

Step 7: Covering the dish tightly with aluminum foil (I always spray or oil the foil to prevent sticking to the cheese), I bake it in the preheated oven for 20 minutes. Then, I remove the foil and bake for an additional 10 to 15 minutes until the cheese is bubbling and lightly golden in spots. Before slicing, I let the lasagna rest for 10 minutes to set perfectly.

Servings and Timing

This Seafood Lasagna with Crab, Shrimp, Scallops, and Calamari Recipe yields approximately 6 hearty servings — perfect for sharing with family or friends. The prep time typically takes around 30 minutes, especially if you multitask assembling your ingredients and preparing your béchamel sauce. Baking requires about 35 minutes, including covered and uncovered phases, and resting for 10 minutes ensures the lasagna slices hold together beautifully. Altogether, you’re looking at about 1 hour from start to finish, making it a fantastic option for a special weeknight dinner or weekend feast.

How to Serve This Seafood Lasagna with Crab, Shrimp, Scallops, and Calamari Recipe

I love serving this lasagna warm so the cheese is delightfully gooey and the flavors are at their best. It pairs beautifully with simple side dishes like a crisp green salad dressed with lemon vinaigrette to cut through the richness. Roasted asparagus or sautéed green beans tossed in garlic butter also make excellent vegetable partners.

For garnishing, I often sprinkle fresh chopped parsley or a few grinds of black pepper on top right before serving — it adds a fresh, vibrant note and looks inviting on the plate. To make the presentation truly special, I like to serve the lasagna in generous portions on white plates that let the colors of the seafood and melted mozzarella shine.

When it comes to beverages, this dish calls for something that complements its creamy texture and seafood melodiousness. A chilled glass of Sauvignon Blanc or Pinot Grigio is my go-to, as their acidity balances the richness. For non-alcoholic options, sparkling water with a splash of lemon or an herbal iced tea works wonderfully. I find this meal perfect for festive family dinners, elegant dinners parties, or even when I want to treat myself to a cozy but impressive homemade delight.

Variations

One way I like to play with the Seafood Lasagna with Crab, Shrimp, Scallops, and Calamari Recipe is by swapping some of the seafood depending on what’s fresh or on hand. Lobster or white fish chunks make excellent substitutions or additions. If you prefer a spicier version, adding a pinch of chili flakes to the béchamel or sautéed vegetables adds an exciting kick without overpowering the seafood.

For dietary reasons, this recipe can be adapted readily. Using gluten-free lasagna sheets and substituting regular flour with a gluten-free alternative makes it suitable for gluten-sensitive guests. While a vegan version would require more dramatic changes, such as replacing the seafood with robust mushrooms or artichokes and using plant-based milk and vegan cheese, those flavors can still create a satisfying layered casserole.

Alternatively, switching the cooking method by preparing this as individual portions in ramekins or even turning it into a lasagna roll-up can be fun ways to customize presentation or make servings more convenient. I have also experimented by adding fresh herbs like dill or basil to give the filling bright, herbaceous highlights that pleasantly contrast with the creamy sauce.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend transferring them to an airtight container as soon as the lasagna has cooled. Stored properly in the refrigerator, it will keep well for up to 3 days. Using glass or BPA-free plastic containers with tight-fitting lids helps maintain the flavors and prevents absorbing other fridge odors.

Freezing

This seafood lasagna freezes beautifully if you want to prepare it ahead or save portions. I like to assemble the dish in a freezer-safe baking dish, cover tightly with plastic wrap and foil to prevent freezer burn, and store it for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator before baking to ensure even reheating and preserve texture.

Reheating

To reheat, warming the lasagna in a preheated oven at 160°C (320°F) covered with foil for about 20 minutes works best. It helps maintain the sauce’s creaminess and keeps the seafood tender without drying out. Avoid microwaving if possible, as it can make the seafood rubbery and unevenly heat the layers. For a quick option, you can also reheat individual slices in a covered skillet over low heat, adding a splash of milk if needed to keep things moist.

FAQs

Can I use frozen seafood for this recipe?

Absolutely! Using frozen seafood is a convenient option. Just be sure to thaw it completely, pat it dry to remove excess moisture, and adjust cooking time slightly to avoid overcooking. Fresh seafood tends to give the best texture, but good-quality frozen seafood can work very well.

Do I need to pre-cook the lasagna sheets?

For this recipe, fresh lasagna sheets work best without pre-cooking because they soften beautifully while baking. If you are using dried pasta sheets, I recommend boiling them first according to package instructions to ensure they cook thoroughly and the layering isn’t too firm.

Can I make this lasagna ahead of time?

Yes, one of my favorite things about this recipe is that you can assemble it ahead, cover it tightly, and refrigerate it for up to 24 hours before baking. This is perfect for planning ahead for guests or busy weeknights.

Is the béchamel sauce difficult to make?

Not at all! Making béchamel is quite straightforward and only requires a bit of attention to avoid lumps. Stirring the roux continuously and adding the milk gradually helps achieve a smooth sauce. Once you’ve done it once, it becomes second nature.

Can I add cheese other than mozzarella?

Definitely! While mozzarella provides wonderful creaminess, you can mix in ricotta for extra richness or sprinkle some Parmesan on top for a punch of savory sharpness. Just be mindful of balancing strong cheeses so they don’t overpower the seafood flavors.

Conclusion

I truly hope you give this Seafood Lasagna with Crab, Shrimp, Scallops, and Calamari Recipe a try soon. It has become a staple in my kitchen whenever I want to celebrate the flavors of the sea with something warm, satisfying, and impressive. Preparing and sharing this dish always fills me with joy, and I’m confident it will do the same for you and your loved ones. Happy cooking and bon appétit!

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