Seafood Lasagna
A sumptuous Seafood Lasagna combining rich seafood flavors with comforting layers of creamy ricotta and fresh spinach.
Ingredients
Lasagna Components
- 9 noodles 9 lasagna noodles (no-boil) Convenient noodles save time.
- 2 cups 2 cups cream sauce (Alfredo or Bechamel) This binds the ingredients together beautifully.
- 1 cup 1 cup freshly grated Parmesan cheese Adds a nutty flavor and a crispy top.
Seafood and Vegetables
- 1 lb 1 lb mixed seafood (shrimp, scallops, fish) Fresh seafood for the best flavor.
- 2 cups 2 cups fresh spinach Adds freshness and nutrition.
- 3 cloves 3 cloves garlic, minced Aromatic flavor enhancer.
- 2 tbsp 2 tbsp olive oil for sautéing Enhances flavors and richness.
Creamy Ricotta Mixture
- 15 oz 15 oz ricotta cheese Adds richness and depth.
- 2 tsp 2 tsp Italian seasoning For a classic Mediterranean flavor.
Instructions
Preparation
- Preheat your oven to 375 degrees F (190 degrees C) and grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat, add minced garlic, and sauté for 1 minute until fragrant.
- Add mixed seafood to the skillet and cook for 4-5 minutes until just cooked through, turning opaque.
- Stir in fresh spinach and cook for 2 minutes until wilted.
- In a bowl, whisk together the ricotta cheese and Italian seasoning until smooth.
Layering
- In the greased baking dish, start with a spoonful of cream sauce, then add noodles, half the ricotta mixture, and half the seafood-spinach mix.
- Repeat layers with remaining ingredients, finishing with noodles and a generous layer of cream sauce on top.
Baking
- Sprinkle Parmesan cheese generously over the top.
- Bake uncovered for 30-35 minutes until bubbly and golden brown.
- Allow to cool slightly before serving.
Notes
For added brightness, consider a touch of lemon juice. You can also swap seafood types or use tomato sauce for a variation. Leftovers can be stored in the fridge for up to 3 days or frozen before baking.