Seafood Lasagne
Seafood lasagne combines tender shrimp, scallops, and flaky fish layered with rich cream and Gruyere cheese, accented by fresh herbs and a flavorful tomato-mushroom sauce. This elegant dish is perfect for seafood lovers and special occasions, offering a delightful blend of creamy, savory, and aromatic flavors.
Ingredients
- 1/2 lb. medium raw shrimp ⓘ
- 1/2 lb. sea or bay scallops ⓘ
- 1 lb. sole fillets or catfish, flounder, grouper, mahi mahi ⓘ
- 2 shallots ⓘ
- 2 Tbsp. butter ⓘ
- 1/4 c. white wine ⓘ
- 1 Tbsp. vegetable oil
- 1/4 c. flour ⓘ
- 2/3 c. heavy cream ⓘ
- 6 to 8 sprigs fresh parsley and basil
- 1/2 lb. fresh or dried lasagne noodles ⓘ
- 3 oz. Gruyere cheese ⓘ
- salt and pepper ⓘ
- 1 small onion ⓘ
- 2 c. milk ⓘ
- 1 bay leaf ⓘ
- 6 peppercorns ⓘ
- 1 lb. plum tomatoes ⓘ
- 6 oz. mushrooms ⓘ
- 2 Tbsp. butter ⓘ
Instructions
- Peel off the shells from the shrimp, starting at the head end so the tail can be easily nipped off.
- Make a shallow cut along the back of each shrimp and remove the dark intestinal vein.
- If the shrimp are large, cut them lengthwise in half.
- Remove and discard the tough muscle at the side of each scallop if necessary.
- Rinse scallops with cold water; drain and pat dry with paper towels. Cut large scallops crosswise in half.
- Rinse the sole fillets with cold water and pat dry with paper towels.
- Cut the fillets into several pieces by slicing across them.
- Refrigerate the prepared seafood until ready to use.
- Peel the shallots and separate into sections if necessary.
- Slice the shallots horizontally toward the root, leaving slices attached at the root.
- Slice vertically, again leaving the root end uncut, then cut across to make fine dice.
- Heat butter in a medium saucepan.
- Add the chopped shallots and sauté, stirring, until soft but not brown, about 1 to 2 minutes.
- Add the shrimp and scallops, season with salt and pepper, and cook over medium heat until shrimp turn pink and scallops become opaque, about 2 to 3 minutes.
- Add white wine and bring just to a boil.
- Remove the seafood from the pan and set aside, reserving the cooking liquid.
Tips & Substitutions
For a creamier sauce, consider adding a bit more heavy cream or using a blend of Gruyere and mozzarella for extra meltiness. If you're short on seafood, this recipe works well with canned clams or even chicken. Make sure to sauté the shallots gently to avoid browning, which can alter the flavor. For added depth, incorporate some garlic or a pinch of red pepper flakes.
Serving Suggestions
Serve the seafood lasagne with a simple side salad dressed in lemon vinaigrette to cut through the richness. A crisp white wine pairs beautifully with this dish, enhancing the seafood flavors. For a complete meal, consider making Garlic Bread or browsing more Italian recipes that complement the seafood theme.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) until warmed through, about 20 minutes, or microwave in short bursts, stirring in between, to prevent drying out. Adding a splash of milk can help restore creaminess.
Nutrition & Diet Analysis (per serving)
Each serving of Seafood Lasagne contains roughly 1831 calories, with 51g protein, 191g carbohydrates, and 102g fat. It is an excellent source of vitamin C (299% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (161% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1131mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of seafood in this lasagne?
Absolutely! Feel free to substitute the shrimp, scallops, and fish with your favorites or whatever is available. Just ensure that the seafood is fresh to maintain the best flavor. You can also mix in some crab meat or lobster for an upscale touch.
How do I prevent the lasagne from being watery?
To prevent a watery lasagne, ensure you drain the seafood well and consider using less liquid in your sauce. A thicker béchamel or adding a bit of ricotta cheese can also help absorb excess moisture. Layering the noodles properly will also keep it from becoming soggy.
Is it possible to make this dish ahead of time?
Yes, you can prepare the lasagne ahead of time! Assemble it completely, then cover tightly and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if it goes into the oven cold, ensuring it's heated all the way through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).