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Seafood Lasagna with Clam Cream Sauce and Assorted Shellfish Recipe

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4.2 from 11 reviews

This decadent Seafood Lasagna combines tender layers of lasagna noodles with a creamy clam-infused béchamel sauce, succulent shrimp, crab, and lobster meats. Enhanced with fresh parsley, garlic, and a touch of white wine, the dish is topped with mozzarella and Parmesan cheeses, baked to a golden bubbly perfection. Perfect for special occasions or a luxurious family dinner, this flavorful seafood lasagna brings ocean-fresh tastes with the comforting texture of classic Italian lasagna.

Ingredients

Cream Sauce

  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 (8-ounce) bottle clam juice
  • 3 cups whole milk
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper

Lasagna

  • 1 pound dried lasagna noodles
  • Olive oil, for coating noodles
  • 1/2 bunch fresh parsley
  • 1/2 medium lemon
  • 4 cloves garlic
  • 4 tablespoons unsalted butter
  • 1/2 cup dry white wine (such as Sauvignon Blanc)
  • 1 pound tiny raw, peeled, and cleaned shrimp (70 to 90 per pound)
  • 1 1/4 teaspoons kosher salt, divided, plus more for pasta water
  • 3 cups part-skim ricotta cheese
  • 1 1/2 ounces finely grated Parmesan cheese (about 3/4 cup)
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 8 ounces lump crab meat
  • 8 ounces cooked and chopped lobster meat
  • 1 pound low-moisture mozzarella cheese, shredded (about 4 cups)
  • Cooking spray for foil

Instructions

  1. Preheat Oven: Arrange an oven rack in the middle position and preheat the oven to 350°F (175°C).
  2. Make the Cream Sauce: In a medium saucepan, melt 4 tablespoons unsalted butter over medium heat. Stir in 1/4 cup all-purpose flour and cook, constantly stirring, until the mixture is lightly toasted, about 2 minutes. Slowly whisk in 8 ounces clam juice, followed by 3 cups whole milk. Season with 1 1/2 teaspoons kosher salt and 1/4 teaspoon freshly ground black pepper. Bring to a boil over medium-high heat, stirring frequently, then reduce heat to medium and simmer, stirring occasionally, until the sauce thickens, about 8 to 10 minutes. Adjust seasoning to taste with additional salt and pepper as needed.
  3. Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Add 1 pound dried lasagna noodles and cook according to package instructions until al dente. Drain noodles and rinse under cool water to stop cooking, then drain well. Spread noodles evenly on a large baking sheet, lightly coated with olive oil to prevent sticking, overlapping slightly if needed.
  4. Prepare Herb and Shrimp Mixture: Finely chop parsley leaves to yield 1/4 cup for the sauce and reserve 1 tablespoon for garnish. Juice 1/2 medium lemon for about 1 tablespoon juice. Mince 4 cloves garlic. In a large skillet, melt 4 tablespoons unsalted butter over medium heat. Add garlic and sauté, stirring, until golden brown, approximately 3 minutes. Pour in 1/2 cup dry white wine and cook until nearly evaporated, about 3 minutes. Add 1 pound raw, peeled shrimp along with 1/4 teaspoon kosher salt and cook, stirring occasionally, until shrimp turn pink and are cooked through, about 4 minutes. Remove skillet from heat and stir in chopped parsley, lemon juice, and adjust salt as needed.
  5. Mix Ricotta and Parmesan: In a medium bowl, combine 3 cups part-skim ricotta cheese, 3/4 cup finely grated Parmesan cheese, remaining 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Mix well and season to taste with additional salt and pepper.
  6. Assemble the Lasagna - First Layer: Spread 1/2 cup of the cream sauce evenly on the bottom of a 9x13-inch baking dish. Arrange one-third of the noodles on top, overlapping if necessary. Spread half of the ricotta mixture over the noodles, then evenly layer half the shrimp mixture, half the lobster meat, and half the crab meat. Sprinkle with 1 cup of shredded mozzarella cheese. Dollop and spread 1 cup cream sauce over the cheese.
  7. Assemble the Lasagna - Second Layer: Place half of the remaining noodles over the sauce, then spread the remaining ricotta mixture evenly. Add the remaining shrimp mixture, lobster, and crab meat on top, followed by another 1 cup shredded mozzarella. Dollop 1 cup cream sauce over this layer as well.
  8. Assemble the Lasagna - Final Layer: Top with the remaining noodles, spread the remaining cream sauce over them, and generously sprinkle the last 2 cups shredded mozzarella cheese on top.
  9. Prepare for Baking: Coat a large sheet of aluminum foil with cooking spray on one side. Use the sprayed side to loosely cover the baking dish, sealing well but allowing some space for steam to escape.
  10. Bake: Bake covered for 30 minutes. Remove foil and continue baking uncovered for an additional 20 to 25 minutes until the top is golden-brown and bubbly.
  11. Rest and Serve: Let the lasagna rest for at least 15 minutes to set before slicing. Garnish with reserved parsley before serving.

Notes

  • Using clam juice in the cream sauce adds a subtle seafood flavor that enhances the dish’s overall taste.
  • Cooking the shrimp quickly helps maintain their tenderness and prevents overcooking once baked.
  • Allow the lasagna to rest after baking to help it solidify for cleaner slices and better presentation.
  • Fresh lemon juice adds brightness to the shrimp mixture, balancing the richness.
  • Part-skim ricotta and low-moisture mozzarella are chosen to manage moisture and texture in the final dish.
  • Using cooking spray on the foil prevents it from sticking to the cheese during baking.

Find it online: https://dishcooks.com/seafood-lasagna-with-clam-cream-sauce-and-assorted-shellfish-recipe/