Lasagna with Seafood in Béchamel Sauce is a beautiful dish that combines the elegance of seafood with the creamy richness of béchamel. Every bite is a journey into a world of flavor, where perfectly cooked shrimp, salmon, and scallops come together in a comforting pasta masterpiece. This recipe not only pleases the palate but also impresses at any gathering, making it perfect for special occasions or family dinners.

Why Make This Recipe

If you’re looking to elevate your pasta game, this seafood lasagna is a must-try! It blends fresh seafood flavors with a rich, creamy sauce, setting it apart from traditional meat and vegetable lasagnas. The melding of textures—from the tender pasta to the luscious seafood and creamy béchamel—creates a dish that’s not just filling but also a delight to the senses. Plus, it’s a fantastic way to incorporate more seafood into your diet!

How to Make Lasagna with Seafood in Béchamel Sauce

Ingredients:

300 g peeled shrimp
200 g fresh or smoked salmon
200 g scallops
1 shallot, chopped
2 tablespoons olive oil
100 ml dry white wine
Salt
Pepper
A bit of parsley or dill

Directions:

Preheat your oven to 180°C (350°F).
In a skillet, sauté the chopped shallot in olive oil until it’s fragrant.
Add the shrimp, salmon, and scallops, cooking for a few minutes until they turn opaque.
Pour in the white wine and season with salt, pepper, and herbs.
Prepare a creamy béchamel sauce in a separate pot.
In a baking dish, layer the lasagna sheets, the seafood mixture, and the béchamel sauce.
Top it off with a final layer of béchamel and cheese.
Bake in the oven for about 25-30 minutes, or until golden and bubbling on top.

How to Serve Lasagna with Seafood in Béchamel Sauce

Serve this delicious seafood lasagna hot from the oven, garnished with freshly chopped parsley or dill for added color and flavor. Pair it with a crisp green salad and a glass of white wine for a delightful meal that will impress your family and friends.

How to Store Lasagna with Seafood in Béchamel Sauce

If you have leftovers (if that’s even possible!), let the lasagna cool completely. Then, wrap it tightly with plastic wrap or aluminum foil or place it in an airtight container. Refrigerate for up to 3 days. To reheat, simply pop it back in a preheated oven until heated through.

Tips to Make Lasagna with Seafood in Béchamel Sauce

Be sure to not overcook the seafood during the initial sautéing; it should just be slightly cooked as it will continue to cook in the oven.
Feel free to add extra layers of your favorite vegetables, such as spinach or zucchini, for added nutrition.
Ensure your béchamel sauce is smooth and creamy to create the perfect texture for layering.

Variation

For a twist on this recipe, consider using different types of seafood such as crab, lobster, or even a mix of your favorites. You can also substitute the béchamel with a homemade cheese sauce for an even richer flavor, or use whole wheat lasagna sheets for a more wholesome version.

FAQs

Q: Can I make this lasagna ahead of time?
A: Yes! You can assemble the lasagna a day in advance and store it in the refrigerator. Just bake it right before serving.

Q: Can I freeze the lasagna?
A: Absolutely! Just prepare it up to the baking point, wrap it well, and freeze. When ready to eat, thaw it in the fridge overnight and bake as directed.

Q: What wine pairs well with this seafood lasagna?
A: A crisp white wine such as Sauvignon Blanc or Pinot Grigio complements the seafood beautifully and enhances the flavors of the dish.