Description
This decadent Seafood Lasagna features a luxurious mix of crab, shrimp, scallops, and calamari layered between fresh pasta sheets with a creamy béchamel sauce, sautéed leeks, mushrooms, and fresh mozzarella. The combination of tender seafood, earthy vegetables, and rich cheeses bakes to a bubbly golden perfection, making it an impressive dish perfect for special dinners or gatherings.
Ingredients
Seafood Mixture
- 750g (1.5 lbs) seafood mix (crab, shrimp, scallops, and calamari or lobster and fish)
- 2 tbsp butter
- 1 clove garlic, minced
- 100ml (1/3 cup) dry white wine
- Salt, to taste
Béchamel Sauce
- 3 tbsp butter
- 3 tbsp flour
- 625 ml (2.5 cups) whole milk or at least 2% milk
- 1/4 tsp ground nutmeg
- 1 bay leaf
- Salt and pepper, to taste
Leek and Mushroom Mixture
- 1 tbsp butter
- 2 leeks, sliced
- 1 clove garlic, minced
- 200g (2 cups) mushrooms, sliced
- 125ml (1/2 cup) double/heavy cream
- 1 tbsp chopped parsley
- Salt and pepper, to taste
Assembly
- 250g (8 oz) fresh mozzarella, shredded into chunks
- 10 fresh lasagna sheets (approximately 320g / 11 oz), enough for 5 layers
Instructions
- Prepare the Filling: Preheat oven to 180°C (350°F). In a pan over medium heat, sauté minced garlic in 2 tablespoons butter for 30 seconds. Add seafood mix and a pinch of salt; cook while stirring for 2-3 minutes. Pour in white wine and let it reduce for about 5 minutes, stirring occasionally. Remove the seafood and set aside.
- Make the Béchamel Sauce: Using the same pan, melt 3 tablespoons butter. Stir in flour and cook while stirring constantly for 2-3 minutes over medium heat. Gradually whisk in milk, add bay leaf and nutmeg, and bring to a boil. Reduce heat and simmer until the sauce thickens and coats the back of a spoon. Season with salt and pepper and set aside.
- Cook Leeks and Mushrooms: In another pan, melt 1 tablespoon butter over medium heat. Add sliced leeks, minced garlic, and mushrooms with salt. Cook for 7-10 minutes until leeks are tender and mushrooms fully cooked. Stir in heavy cream and chopped parsley. Remove from heat and allow to cool slightly.
- Assemble the Lasagna - Layer 1: Spread a thin layer of béchamel sauce on the bottom of a 9x13 inch (23x33 cm) baking dish. Arrange fresh lasagna sheets over the sauce. Spread half of the seafood mixture evenly, then cover with about one-third of the béchamel sauce.
- Assemble the Lasagna - Layer 2: Add another layer of lasagna sheets, then spread the leek and mushroom mixture evenly on top.
- Assemble the Lasagna - Layer 3: Place another layer of lasagna sheets, spread the remaining seafood mixture evenly, and top with another third of the béchamel sauce.
- Assemble the Lasagna - Final Layer: Finish with the last layer of lasagna sheets, cover with the remaining béchamel sauce, and scatter the torn fresh mozzarella chunks on top.
- Bake: Cover the dish with aluminum foil sprayed with cooking spray or brushed lightly with oil to prevent sticking. Bake in the preheated oven for 20 minutes. Remove the foil and bake uncovered for an additional 10-15 minutes until the cheese is bubbly and golden in spots.
- Rest and Serve: Allow the lasagna to rest for 10 minutes before cutting into portions and serving.
Notes
- Fresh lasagna sheets can be used without pre-cooking but can also be lightly boiled if preferred.
- Using seafood mix ensures a variety of flavors and textures, but you can customize with your favorite seafood.
- To prevent the foil from sticking to the cheese, spray it lightly with cooking spray or brush with oil before covering.
- Letting the lasagna rest after baking helps it set and makes slicing easier.
- Substitute heavy cream with half-and-half for a lighter option but note that sauce richness may be slightly reduced.
