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seafood lasagna italian recipe

Seafood Pasta Bake with Béchamel Sauce

A cozy yet upscale seafood pasta bake, combining tender shrimp, scallops, and mild white fish layered with a smooth, creamy béchamel sauce. Finished off with a bright lemony touch, this dish balances comfort and refinement.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 people
Course: Main Course
Cuisine: Italian, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 cup shrimp peeled
  • 1 cup scallops
  • 1 –2 cups mild flaky fish like cod or salmon
  • 1 ½ cups mozzarella cheese
  • ¾ cup parmesan cheese
  • 9 –12 lasagna noodles or enough to fit a 9x13 pan
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 tbsp flour for béchamel
  • 2 cups whole milk or 1 cup milk + 1 cup heavy cream for extra richness
  • 1 tsp white pepper
  • 1 tsp nutmeg
  • 1 tbsp lemon juice
  • 1 tsp garlic minced
  • 1/2 cup mushrooms chopped (optional)
  • 1 tbsp parsley chopped
  • 1 –2 tbsp dry white wine optional
  • Salt to taste

Method
 

Prep Seafood:
  1. Thaw seafood overnight in the fridge. Pat them dry with paper towels to avoid excess moisture in the pan. Set aside a tablespoon of juices for flavor.
Cook Lasagna Noodles:
  1. Boil the noodles until al dente. Drain and lay them flat on parchment or a damp towel to prevent sticking.
Make Béchamel Sauce:
  1. Melt butter in a pan, add flour, and cook for 4 minutes over medium heat to create a roux. Slowly whisk in warm milk. Bring to a simmer, cook for about 10 minutes until thickened. Add white pepper, nutmeg, and salt to taste. Set aside.
Cook Aromatics and Seafood:
  1. In a hot skillet, sauté garlic and mushrooms (if using) with olive oil until fragrant (1-2 minutes). Add seafood to the pan. Cook shrimp until pink and scallops until opaque (2-4 minutes). Remove from heat and stir in lemon juice.
Assemble the Dish:
  1. Preheat oven to 350°F. Grease a 9x13 baking pan. Spread a thin layer of béchamel sauce on the bottom of the pan. Layer noodles, seafood mixture, and mozzarella cheese. Repeat until the pan is full, ending with noodles on top. Sprinkle with mozzarella and parmesan on top.
Bake:
  1. Cover the pan with foil and bake for 30-40 minutes. Uncover and bake for another 10-15 minutes to brown the top. Rest for 15 minutes before slicing.
Serve:
  1. Garnish with chopped parsley. Slice neatly and serve warm.

Notes

  • Ensure seafood is properly thawed and dried to prevent excess moisture.
  • Rest the bake after cooking to ensure neat slices and firm layers.
  • You can swap out shrimp or scallops for other seafood like lobster or crab, depending on availability.