Ina Garten’s Seafood Lasagna is a luxurious and rich twist on the classic lasagna dish. Packed with layers of creamy béchamel sauce, tender shrimp, scallops, and lump crab meat, this lasagna offers a decadent flavor profile that’s perfect for special occasions or when you’re looking to impress. With its delicate seafood flavors and rich, cheesy layers, it’s a show-stopping dish for family gatherings, holiday dinners, or a fancy night in.
Ina Garten Seafood Lasagna
Ina Garten’s Seafood Lasagna combines a creamy béchamel sauce with a variety of seafood like shrimp, scallops, and crab, layered between lasagna noodles and topped with melted cheese. It’s a delicious and indulgent dish that brings the best of seafood and Italian comfort food together in one dish.
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Why You Should Try This Recipe
- Rich and Creamy: The combination of béchamel sauce, ricotta, and Parmesan creates a creamy, indulgent texture.
- Perfect for Special Occasions: This dish is perfect for holidays, celebrations, or dinner parties.
- Loaded with Flavor: The fresh seafood combined with savory cheese and herbs makes every bite flavorful and satisfying.
- Impressive Presentation: With its golden-brown top and layered goodness, this lasagna makes an elegant presentation.
Ingredients Needed to Make Ina Garten Seafood Lasagna
- 12 lasagna noodles
- 1 pound large shrimp, peeled and deveined
- 1/2 pound sea scallops
- 1/2 pound lump crab meat
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups whole milk
- 6 tablespoons unsalted butter (for béchamel sauce)
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground nutmeg
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions to Make Ina Garten Seafood Lasagna
Step 1: Cook the Lasagna Noodles
- Boil the noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and set the noodles aside, laying them flat to prevent sticking.
Step 2: Sauté the Seafood
- Cook the shrimp and scallops: Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp and set aside. In the same pan, sauté the scallops for 2-3 minutes, until golden on each side. Remove and set aside. Once cooled, chop the shrimp and scallops into bite-sized pieces.
- Add the crab meat: Gently fold the lump crab meat into the seafood mixture, taking care not to break up the crab too much.
Step 3: Make the Béchamel Sauce
- Cook the butter and flour: In a medium saucepan, melt 6 tablespoons of unsalted butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until lightly golden.
- Add the milk: Gradually whisk in the milk, stirring continuously until the sauce thickens, about 5-7 minutes.
- Season the béchamel: Add the ground nutmeg, salt, and pepper to taste. Remove from heat and set aside.
Step 4: Prepare the Ricotta Mixture
- Mix the ricotta and Parmesan: In a medium bowl, combine the ricotta cheese, 1/2 cup of grated Parmesan cheese, salt, pepper, and chopped parsley. Stir until well combined.
Step 5: Assemble the Lasagna
- Layer the lasagna: Preheat your oven to 375°F (190°C). In a greased 9×13-inch baking dish, spread a thin layer of the béchamel sauce on the bottom. Lay three lasagna noodles on top. Spread a layer of the ricotta mixture over the noodles, followed by a layer of the seafood mixture. Spoon more béchamel sauce over the seafood.
- Repeat layers: Repeat the layers of noodles, ricotta, seafood, and béchamel sauce until you’ve used all the ingredients, finishing with a layer of béchamel sauce on top.
- Top with cheese: Sprinkle the remaining Parmesan and the shredded mozzarella cheese over the top of the lasagna.
Step 6: Bake the Lasagna
- Bake: Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
- Let it rest: Allow the lasagna to rest for 10 minutes before slicing and serving.
Step 7: Serve and Garnish
- Garnish and serve: Garnish the lasagna with fresh parsley before serving. Enjoy it warm with your favorite side dishes.
What Goes Well with Ina Garten Seafood Lasagna
- Garlic Bread: Serve with warm, buttery garlic bread to soak up the creamy sauce.
- Caesar Salad: A crisp Caesar salad with a tangy dressing is a perfect complement to the rich lasagna.
- Roasted Vegetables: Serve alongside roasted asparagus, zucchini, or a medley of vegetables for added flavor and nutrition.
- White Wine: Pair with a light, crisp white wine like Sauvignon Blanc or Chardonnay for a balanced meal.
Essential Tips for Perfecting Ina Garten Seafood Lasagna
- Cook seafood just right: Avoid overcooking the shrimp and scallops to keep them tender. They will cook further while baking.
- Let the lasagna rest: Allow the lasagna to rest for 10 minutes after baking to help it set and make slicing easier.
- Use fresh seafood: Fresh seafood enhances the flavor and texture of this dish, but you can use frozen seafood if fresh isn’t available.
- Season well: The seafood and béchamel sauce can be mild, so be sure to season each layer generously to bring out the flavors.
Variations of Ina Garten Seafood Lasagna
- Lobster Lasagna: Swap the shrimp and scallops for lobster meat for an even more indulgent dish.
- Spicy Seafood Lasagna: Add red pepper flakes or diced jalapeños to the ricotta mixture for a bit of heat.
- Gluten-Free Option: Use gluten-free lasagna noodles and gluten-free flour for the béchamel sauce to accommodate dietary restrictions.
- Vegetable Additions: Add sautéed spinach or mushrooms to the layers for extra texture and flavor.
Storing Ina Garten Seafood Lasagna: Best Practices
- Refrigerate leftovers: Store any leftover lasagna in an airtight container in the refrigerator for up to 3 days.
- Freeze for later: You can freeze seafood lasagna before baking. Assemble the lasagna, cover tightly with plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking.
- Label and date: Always label your frozen lasagna with the date to track its freshness.
Reheating Ina Garten Seafood Lasagna: Best Practices
- Oven method: Reheat the lasagna in a 350°F (175°C) oven for 20-25 minutes, or until warmed through.
- Microwave option: Heat individual portions in the microwave on medium power for 1-2 minutes, checking halfway through.
- Add moisture if needed: If the lasagna seems dry, add a splash of milk or cream before reheating to restore its creamy texture.
How Can I Make Ina Garten Seafood Lasagna Healthier?
To make Ina Garten’s Seafood Lasagna healthier, try these tips:
- Use low-fat cheese: Opt for part-skim ricotta and mozzarella to reduce fat and calories.
- Increase vegetables: Add more vegetables like spinach or zucchini to boost fiber and nutrition.
- Use whole-wheat noodles: Substitute regular lasagna noodles with whole-wheat or gluten-free noodles for a healthier, high-fiber option.
- Reduce butter: Use a lighter version of the béchamel sauce by reducing the amount of butter or using a dairy-free alternative.
Nutrition Value (Per Serving)
- Calories: 550
- Protein: 35g
- Carbohydrates: 30g
- Fat: 32g
- Saturated Fat: 17g
- Cholesterol: 190mg
- Sodium: 850mg
- Fiber: 2g
- Sugar: 4g
FAQs
Can I make seafood lasagna ahead of time?
Yes, you can assemble the seafood lasagna up to 24 hours in advance. After assembling, cover it tightly with plastic wrap and store it in the refrigerator. When ready to bake, let it come to room temperature for about 30 minutes before placing it in the oven.
Can I freeze seafood lasagna?
Yes, seafood lasagna freezes well. To freeze, assemble the lasagna but do not bake it. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw in the refrigerator overnight before baking as directed.
What’s the best type of seafood for lasagna?
The best seafood for lasagna includes shrimp, scallops, and crab meat. You can also add lobster or a mix of white fish like cod or halibut for variety. Fresh seafood is ideal but frozen can also work if properly thawed.
How do I keep seafood lasagna from being watery?
To prevent seafood lasagna from becoming watery, pat the seafood dry before cooking and drain any excess liquid from the sautéed seafood. Also, make sure your béchamel sauce is thick enough before layering it into the lasagna.
Final Words
Ina Garten’s Seafood Lasagna is a delicious and elegant dish that’s perfect for special occasions or when you’re looking to impress. With layers of creamy béchamel, tender seafood, and rich cheeses, this lasagna offers a luxurious twist on the classic comfort food.
Other Yummy Recipes:
- Ina Garten Chicken Marsala
- Ina Garten Green Bean Casserole
- Ina Garten Chicken Enchiladas
- Ina Garten Spaghetti Squash
Ina Garten Seafood Lasagna
- Prep Time: 30
- Cook Time: 50
- Total Time: 1 hour 20 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
Ina Garten’s Seafood Lasagna combines a creamy béchamel sauce with a variety of seafood like shrimp, scallops, and crab, layered between lasagna noodles and topped with melted cheese. It’s a delicious and indulgent dish that brings the best of seafood and Italian comfort food together in one dish.
Ingredients
Scale
- 12 lasagna noodles
- 1 pound large shrimp, peeled and deveined
- 1/2 pound sea scallops
- 1/2 pound lump crab meat
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups whole milk
- 6 tablespoons unsalted butter (for béchamel sauce)
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground nutmeg
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
Step 1: Cook the Lasagna Noodles
- Boil the noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and set the noodles aside, laying them flat to prevent sticking.
Step 2: Sauté the Seafood
- Cook the shrimp and scallops: Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp and set aside. In the same pan, sauté the scallops for 2-3 minutes, until golden on each side. Remove and set aside. Once cooled, chop the shrimp and scallops into bite-sized pieces.
- Add the crab meat: Gently fold the lump crab meat into the seafood mixture, taking care not to break up the crab too much.
Step 3: Make the Béchamel Sauce
- Cook the butter and flour: In a medium saucepan, melt 6 tablespoons of unsalted butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until lightly golden.
- Add the milk: Gradually whisk in the milk, stirring continuously until the sauce thickens, about 5-7 minutes.
- Season the béchamel: Add the ground nutmeg, salt, and pepper to taste. Remove from heat and set aside.
Step 4: Prepare the Ricotta Mixture
- Mix the ricotta and Parmesan: In a medium bowl, combine the ricotta cheese, 1/2 cup of grated Parmesan cheese, salt, pepper, and chopped parsley. Stir until well combined.
Step 5: Assemble the Lasagna
- Layer the lasagna: Preheat your oven to 375°F (190°C). In a greased 9×13-inch baking dish, spread a thin layer of the béchamel sauce on the bottom. Lay three lasagna noodles on top. Spread a layer of the ricotta mixture over the noodles, followed by a layer of the seafood mixture. Spoon more béchamel sauce over the seafood.
- Repeat layers: Repeat the layers of noodles, ricotta, seafood, and béchamel sauce until you’ve used all the ingredients, finishing with a layer of béchamel sauce on top.
- Top with cheese: Sprinkle the remaining Parmesan and the shredded mozzarella cheese over the top of the lasagna.
Step 6: Bake the Lasagna
- Bake: Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
- Let it rest: Allow the lasagna to rest for 10 minutes before slicing and serving.
Step 7: Serve and Garnish
- Garnish and serve: Garnish the lasagna with fresh parsley before serving. Enjoy it warm with your favorite side dishes.
