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seafood lasagna

This delicious seafood lasagna combines layers of creamy ricotta cheese, succulent seafood, and savory marinara sauce, creating a delightful dish that's perfect for seafood lovers. It's a comforting and hearty meal that's sure to impress your family or guests.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 450 kcal

Equipment

  • 1 9x13-inch baking dish
  • 1 large pot for boiling lasagna noodles
  • 1 mixing bowl
  • 1 saucepan
  • 1 wooden spoon
  • 1 whisk
  • 1 aluminum foil

Ingredients
  

  • 12 noodles lasagna
  • 2 cups ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1 cup Parmesan cheese, grated
  • 1 pound shrimp, peeled and deveined
  • 1 pound scallops
  • 1 can (28 ounces) crushed tomatoes
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish, optional)

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  • In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  • Add the shrimp and scallops to the skillet and cook for about 3-4 minutes until they are just cooked through. Remove from heat.
  • In a mixing bowl, combine ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, oregano, basil, salt, and pepper. Mix well.
  • Spread a thin layer of crushed tomatoes on the bottom of the baking dish.
  • Layer 4 lasagna noodles on top, then spread half of the ricotta mixture, half of the seafood mixture, and a layer of crushed tomatoes. Repeat the layering once more.
  • Place the last 4 lasagna noodles on top, covering with the remaining crushed tomatoes, and sprinkling the remaining mozzarella and Parmesan cheese on top.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.
  • Let the lasagna cool for about 10 minutes before slicing. Garnish with fresh parsley if desired.

Notes

You can replace the seafood with your preferred types of fish or other seafood.
This dish can be prepared in advance and stored in the refrigerator for up to 2 days. Just remember to bake it before serving.
Pair with a crisp green salad and garlic bread for a complete meal.