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seafood lasagna recipe
- Total Time: 133 minutes
- Yield: 8–10 servings 1x
- Diet: General
Description
This easy seafood lasagna recipe features a comforting blend of bubbling cheese and savory saffron cream, creating a hearty and wholesome dish perfect for family meals. It’s a flavorful and customizable option for busy weeknights, promising an irresistible aroma and satisfying taste.
Ingredients
Scale
- 340 g (12 oz) oven-ready lasagna noodles (about 12–14 sheets)
- 250 g (1 cup) ricotta cheese
- 225 g (8 oz) shredded low-moisture, part-skim mozzarella cheese
- 50 g (0.5 cup) grated Parmesan-style cheese
- 60 g (4 tablespoons) unsalted butter
- 60 g (0.5 cup) all-purpose flour
- 1.2 liters (5 cups) full-fat milk
- 250 ml (1 cup) vegetable broth
- 0.5 g (0.25 teaspoon) saffron threads, crushed
- 1 finely diced preserved lemon rind
- 340 g (12 oz) raw shrimp (peeled, deveined, tails removed, cut into 1 inch pieces)
- 225 g (8 oz) bay scallops
- 225 g (8 oz) firm white fish (such as cod or halibut, cut into 1 inch cubes)
- 1 tablespoon olive oil
- 1 medium yellow onion (finely diced)
- 2 cloves garlic (minced)
- 280 g (10 oz) fresh spinach (roughly chopped)
- 15 g (0.25 cup) fresh dill (finely chopped)
- 15 g (0.25 cup) fresh mint (finely chopped)
- 15 g (0.25 cup) fresh parsley (finely chopped)
- Fine sea salt (to taste)
- White pepper (to taste)
- Freshly grated nutmeg (to taste)
- Red pepper flakes (to taste)
- Smoked paprika (to taste)
- Finely chopped toasted pistachios (for garnish)
Instructions
- Prepare Seafood & Vegetables: Combine chopped shrimp, scallops, and white fish in a medium bowl, seasoning lightly with 0.25 teaspoon salt and 0.125 teaspoon white pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook until softened and translucent, about 5-7 minutes. Stir in minced garlic and red pepper flakes, cooking for 1 minute until fragrant. Add chopped spinach and cook until wilted, about 3-5 minutes. Squeeze cooked spinach in a clean kitchen towel to remove excess water. Remove from heat and set aside.
- Mix Cheeses: In a medium bowl, combine ricotta cheese, half of the shredded mozzarella (112 g), and grated Parmesan-style cheese. Mix until well blended and creamy.
- Build Saffron Cream Sauce & Assemble Lasagna: First, prepare the saffron cream sauce: Melt 60 g (4 tablespoons) unsalted butter in a large saucepan over medium heat. Whisk in 60 g (0.5 cup) all-purpose flour and cook for 2 minutes, stirring constantly, until it forms a lightly golden roux. Gradually whisk in 1.2 liters (5 cups) full-fat milk and 250 ml (1 cup) vegetable broth until smooth. Stir in crushed saffron threads, finely diced preserved lemon rind, remaining 0.25 teaspoon salt, 0.125 teaspoon white pepper, and freshly grated nutmeg. Bring to a gentle simmer, whisking frequently, until the sauce thickens to a pourable consistency that coats the back of a spoon (about 8-10 minutes). Remove from heat. Now, assemble: Preheat your oven to 190°C (375°F). Lightly grease a 23 x 33 cm (9 x 13 inch) baking dish. Spread about 250 ml (1 cup) of the saffron cream sauce evenly on the bottom of the dish. Arrange a single layer of oven-ready lasagna noodles over the sauce. Spread half of the ricotta-mozzarella mixture over the noodles. Top with half of the cooked spinach and onion mixture, then evenly distribute half of the mixed seafood. Pour another 250 ml (1 cup) of saffron cream sauce over the seafood. Repeat these layers with another layer of noodles, the remaining ricotta-mozzarella mixture, remaining spinach and onion mixture, and remaining seafood. Cover with a final layer of noodles and the remaining saffron cream sauce.
- Bake to Perfection: Sprinkle the remaining 112 g (4 oz) shredded mozzarella cheese evenly over the top of the lasagna. Cover the baking dish tightly with aluminum foil. Bake for 30 minutes at 190°C (375°F). Remove the foil and continue baking for another 20-25 minutes, or until the top is golden brown and bubbly.
- Rest and Serve: Let the seafood lasagna rest for 15-20 minutes after removing it from the oven to allow layers to set. Slice into generous portions and garnish with a vibrant mix of finely chopped toasted pistachios, fresh dill, fresh mint, and fresh parsley for bright freshness and a satisfying crunch.
Notes
Thaw frozen seafood thoroughly before use. For a less watery lasagna, squeeze cooked spinach in a clean kitchen towel. If lasagna seems watery, ensure seafood is well-drained, or mix a tablespoon of cornstarch into the ricotta cheese to absorb excess moisture. Fresh herbs add brightness; use 1/3 the amount if substituting with dried herbs. Pre-chopped vegetables can save prep time.
- Prep Time: 40 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean Inspired
Nutrition
- Serving Size: 1 slice (approx. 200 g)
- Calories: 420 calories
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 100 mg