Ina Garten Seafood Lasagna Recipe
Comfort food feels special when seafood takes center stage. Creamy layers create warmth and elegance on the table.
Ingredients
- Lasagna noodles cooked
- Shrimp peeled and chopped
- Scallops chopped
- Lump crab meat
- Unsalted butter
- All-purpose flour
- Whole milk
- Heavy cream
- Garlic cloves minced
- Shallot finely chopped
- Olive oil
- Parmesan cheese grated
- Mozzarella cheese shredded
- Ricotta cheese
- Fresh parsley chopped
- Fresh dill chopped
- Lemon zest
- Salt
- Black pepper
- Nutmeg
Instructions
- Preheat oven to 375°F.
- Cook lasagna noodles until just tender.
- Heat olive oil in a skillet.
- Sauté shallots and garlic briefly.
- Add shrimp and scallops.
- Cook until just opaque.
- Gently fold in crab meat.
- Remove seafood from heat.
- Melt butter in a saucepan.
- Whisk in flour until smooth.
- Slowly add milk and cream.
- Cook until sauce thickens.
- Season with salt, pepper, nutmeg.
- Stir in Parmesan cheese.
- Mix ricotta with herbs and zest.
- Spread sauce in baking dish.
- Add noodles, seafood, ricotta.
- Repeat layers evenly.
- Finish with sauce and mozzarella.
- Cover with foil and bake 30 minutes.
- Uncover and bake 15 minutes more.
- Rest before slicing and serving.
Notes
- Use fresh seafood for best flavor.
- Do not overcook the seafood.
- Season each layer lightly.
- Let lasagna rest before cutting.
- Use whole milk for creamier sauce.