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.