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Home » Recipes » Dinner » Pasta » Seafood Lasagna with Crab, Shrimp, Scallops and Calamari

October 1, 2020

Seafood Lasagna with Crab, Shrimp, Scallops and Calamari

Published October 1, 2020 | Julia Frey (Vikalinka)

Jump to Recipe

This seafood lasagna is pure luxury! Layers of fresh lasagna sheets interspersed with creamy layers of bechamel sauce and a seafood mix of crab, shrimp, scallops and calamari. Then topped with fresh mozzarella cheese.

Serve this luxurious lasagna with our Roasted Parmesan Broccoli with Sun-Dried Tomatoes, Garlic and Chilli. A little bit of greens and a touch of spice will bring a nice balance to this creamy dish. 

close up image of seafood lasagna with white sauce

Seafood Lasagna

Is this for real? Yes, indeed! 

Nothing brings more smiles to my family’s faces than when I announce that a lasagna is for dinner. I don’t know what it is but people go crazy for lasagna, or lasagne as it is spelled in the UK, where we live. 

I have to admit the seafood lasagna, I am sharing today, is a step away from the traditional lasagna bolognese. No beef, no tomato sauce in view.

There are three things they do have in common though. The first one is a rich and silky bechamel sauce. It is sometimes called ‘white sauce’. But instead of just finishing the lasagna with it we use it throughout. 

Then the cheese! We use fresh mozzarella to top our creamy dish and bake it till golden and bubbly.

Finally, it is that delicious taste and the feeling of bliss right after dinner! 

top down view of seafood lasagna topped with parsley leaves

Seafood pasta is quite traditional for the Italian cuisine but this lasagna is not. The recipe is NOT authentic Italian but rather inspired by the flavours. 

While this seafood lasagna might not be 100% Italian but it is 100% delicious, and therefore is worth making!

How to Make It 

Just like any lasagna this one consists of lasagna sheets. But instead of meaty red sauce, it is layered with a seafood mix and bechamel sauce. I used a combination of crab, shrimp, scallops and calamari. However, adding lobster or even chunks of fish like salmon or halibut would make this creamy lasagna even more luxurious. 

There is a secret layer, which is hiding in the middle, and it is made of creamy leeks and mushrooms. That layer is so delicious and in my opinion, is necessary to break up all that seafood and introduce some veg!

collage of 4 images that show the process of making seafood lasagna

Julia’s Tips for success

Since the seafood doesn’t benefit from a lengthy cooking process, I tried to reduce its time in the oven by using fresh lasagna sheets instead of dried. You can purchase them or make your own. Here is our favourite fresh lasagna sheets recipe. 

If you can’t find fresh pasta sheets, I would recommend pre-cooking your dried lasagna sheets. Just 5 minutes of cooking after the water has boiled would do the trick! 

Make sure you prepare the bechamel sauce in the same pan where you cooked your seafood, so it will get some seafood flavour from it!

top down view of white lasagna with seafood showing

Also divide the bechamel sauce evenly among the layers and don’t be tempted to increase the amounts.

You don’t need to drown the pasta sheets in it. Just a shallow coating will do, otherwise you are risking your lasagna to be too wet and too rich. 

Finally, do not cut into lasagna straight from the oven. Let it settle for good 10 minutes. This way you will have neat stacks!

Enjoy!! 

More Seafood Pasta Recipes To Try:

  • Shrimp Penne alla Vodka
  • Creamy Salmon Pasta with Mixed Greens
  • Prawn Pasta in Sun-Dried Tomato Cream Sauce
  • Shrimp Scampi Linguine

This recipe was originally published in 11/2014. Updated with a new recipe, photos and video and republished in 10/2020.

close up image of seafood lasagna with white sauce

Seafood Lasagna with Crab, Shrimp, Scallops and Calamari

This seafood lasagna is pure luxury! Layers of fresh lasagna sheets interspersed with creamy layers of bechamel sauce and a seafood mix of crab, shrimp, scallops and calamari. Then topped with fresh mozzarella cheese.
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian inspired
Keyword: seafood lasagna
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 6
Calories: 732kcal
Author: Julia Frey of Vikalinka

Ingredients

  • 1.5 lbs seafood mix crab, shrimp, scallops and calamari or lobster and fish
  • 2 tbsp butter
  • 1 clove garlic
  • 100ml/1/3 cup dry white wine

For the Bechamel Sauce

  • 3 tbsp butter
  • 3 tbsp flour
  • 625 ml/2.5 cups whole milk or at least 2%
  • ¼ tsp ground nutmeg
  • 1 bay leaf
  • salt and pepper to taste

For the Leek and Mushroom Layer

  • 1 tbsp butter
  • 2 leeks sliced
  • 1 clove garlic minced
  • 200g/2 cups mushrooms sliced
  • 125ml/1/2 cup double/heavy cream
  • 1 tbsp chopped parsley
  • salt and pepper to taste
  • 250g/8 oz fresh mozzarella shredded by hands into chunks
  • 10 fresh lasagna sheets or enough for 5 layers of lasagna approximately 320 g/11 oz

Instructions

Prepare the Filling

  • Preheat the oven to 180C/350F. Saute minced garlic in butter for 30 seconds over medium heat, then add the seafood mix and a pinch of salt and cook while stirring for 2-3 minutes, add the wine and let it reduce for approximately 5 minutes, stir once in a while. Remove the seafood to a plate and set aside till later.
  • To the same pan add the butter and let it melt, then add the flour and mix well, continue cooking the mixture over medium heat while stirring for 2-3 minutes, then add the milk, one bay leaf and ¼ tsp of grated nutmeg, bring to a boil, then let it simmer until the sauce thickens and coats a spoon, season with salt and pepper to taste. (Don't forget to stir to avoid burning!) Set aside till needed.
  • In another pan cook the sliced leeks, minced garlic and mushrooms in butter with salt for approximately 7-10 minutes until the leeks are tender and mushrooms are cooked all the way through. Stir in double/heavy cream and 1 tablespoon of chopped parsley. Let the mixture cool slightly.

Assemble the Lasagna

  • Cover the bottom of a 9X13 inch rectangular baking dish with a thin layer of the bechamel sauce. The sauce should just barely cover the bottom, place the fresh lasagna sheets, add half of the seafood mixture and about a third of the remaining sauce.
  • Another layer of the fresh (or pre-cooked) lasagna sheets and cover with the leek and mushroom mixture. One more layer of the lasagna sheets followed by the second half of the seafood mix and a third of the bechamel sauce. Finish with the final layer of the lasagna sheets, the rest of the bechamel sauce, then scatter the torn fresh mozzarella cheese all over. Cover with aluminium foil (Tip: spray it with a cooking spray or brush with oil to avoid sticking to cheese) and bake in the preheated oven for 20 minutes. Then uncover and bake for 10-15 minutes until the cheese is bubbly and golden in places. Let the cooked lasagna rest for 10 minutes before cutting it.

Video

Notes

  • I used 10 fresh lasagna sheets, 2 sheets per layer to fit into a 9X13 inch pan. However the sizes may vary depending on the product you use. You need enough lasagna sheets for 5 layers. 
  • Pre-cook your lasagna sheets if using dried pasta. 
  • If any part of your seafood mix comes pre-cooked, do not cook it again. Simply mix in with the rest of the seafood in the assembling stage. 

Nutrition

Calories: 732kcal | Carbohydrates: 54g | Protein: 46g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 439mg | Sodium: 1324mg | Potassium: 572mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1695IU | Vitamin C: 10mg | Calcium: 536mg | Iron: 6mg
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1604 shares

About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

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Reader Interactions

Comments

  1. Louise says

    at

    If I use all fresh fish/seafood (queen scallops are a local delicacy) can I freeze this preferably before cooking?

    Reply
    • Julia Frey (Vikalinka) says

      at

      Do you mean to freeze the seafood uncooked? I haven’t tried it, so can’t advise but I would not do it for food safety reasons.

      Reply
      • Michelle Rose says

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        Hello, Can the lasagna be frozen before cooking & then thawed and baked. Or would you recommend baking and freezing then reheating?

        Reply
        • Julia Frey (Vikalinka) says

          at

          Hi Michelle, for better texture I recommend assembling the lasagna, then freezing it without baking. When you are ready to bake, take the lasagna out of the freezer and defrost in the fridge overnight. Take out of the fridge 30 minutes before baking for it to come to room temperature, then proceed with the recipe cooking instruction.

          Reply
  2. Sam Heath says

    at

    5 stars
    The mushrooms and leeks are the key to the fifth star.

    Reply
    • Julia Frey (Vikalinka) says

      at

      Thanks so much, Sam! Happy you enjoyed it!

      Reply
  3. Nina says

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    Can I replace the leek and mushrooms with other vegetables? What do you recommend goes well with the seafood?

    Reply
    • Julia Frey (Vikalinka) says

      at

      I suppose you can replace them with spinach and zucchini or leave them out.

      Reply
  4. Toni Dash says

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    5 stars
    This will be a sure hit at my house!! It looks SO good!

    Reply
  5. Beth says

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    5 stars
    Oh my goodness this looks amazing and so delicious! My daughter, her boyfriend, and I love seafood especially shrimp! Can’t wait to give this a try!

    Reply
  6. Eden says

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    5 stars
    We made this and my whole family loved it. It’s delicious and hit the spot! Thanks for the yummy recipe 🙂

    Reply
    • Julia Frey (Vikalinka) says

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      So happy to hear it, Eden!

      Reply
  7. Jen says

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    5 stars
    Love that this can be a freezer meal too! I’ll be making 2 for dinner. One for tonight and the second for a crazy night when I don’t want to cook. Looks amazing!

    Reply
    • Julia Frey (Vikalinka) says

      at

      Oh yes, I love this kind of cooking, Jen!

      Reply
  8. Gabby says

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    Can it be frozen and reheated after it’s cooked?

    Reply
    • Julia Frey (Vikalinka) says

      at

      Absolutely, Gabby!

      Reply
  9. heidi hines says

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    How much cream???

    Reply
    • vikalinka says

      at

      It’s 150ml or 2/3 cup of heavy or double cream. Sorry about that, the item has been added!

      Reply

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Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

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