Recipe: Perfect Seafood lasagna

Seafood lasagna. To be honest, I was veryyyy skeptical about this lasagna. Shrimp with crab, heavy cream, Parmesan, mozzarella, and ricotta?! This rich satisfying dish, adapted from a recipe given to me by a friend, is my husband's favorite.

It takes a while to prepare, but it is well worth it! Excellent seafood flavor - scallops, shrimp, and crab with just the right amount of creamy sauce. I can never have just one serving of this. You can cook Seafood lasagna using 31 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Seafood lasagna

1. Prepare of Tomato sauce.
2. Prepare 1.5 kg of seafood mixture (chopped shrimp, squid and octopus).
3. You need 3 of onions.
4. You need 5-7 of garlic cloves.
5. You need 3 tbsp of olive oil.
6. It's 1800 gr of chopped tomatoes.
7. Prepare of Salt.
8. You need 1 tsp of red chili powder.
9. It's 1 tsp of black pepper.
10. It's 2 tsp of dried oregano.
11. It's 2 tsp of dried basil.
12. Prepare 2-4 cups of water or chicken broth.
13. It's 2 of carrots.
14. You need 1-2 of celery.
15. Prepare 200 ml of red wine.
16. You need 1 of bay leaf.
17. It's 1 tsp of sugar.
18. You need of Bechamel sauce.
19. You need 150 gr of butter.
20. It's 150 gr of all-purpose flour (6 spoons).
21. It's 1200 ml of milk.
22. You need 1 tsp of salt.
23. It's 1/2 tsp of nutmeg.
24. You need 50-100 gr of Parmesan cheese.
25. You need of Layers.
26. It's 400 gr of chopped tomatoes.
27. You need 3 tbsp of olive oil.
28. It's 700 gr of no-boil lasagna pasta.
29. It's 1 kg of mozzarella.
30. You need of Fresh herbs basil and parsley.
31. Prepare of Parmesan cheese.

I think the clam juice is what gives the sauce such a good flavor. Seafood lasagna made with a white garlic sauce, and loaded with lump lobster, crab, and shrimp meat! I know how much my readers LOVE seafood, but a lot of you also love lasagna. This lightened version of creamy seafood lasagna features both shrimp and crabmeat, reduced-fat cheeses, and low-fat milk.

Seafood lasagna instructions

1. Seafood sauce: in a pan pour olive oil, add chopped onions and fine chopped garlic cloves for 10 minutes until caramelized. Then and add carrots and celery and seafood mixture for 5 minutes. Add wine and let it dry..
2. Seafood sauce: Mix everything and add chopped tomatoes. Add salt to taste, red chili powder, dried oregano and basil, black pepper, bay leaf and sugar. Add water and bring it to boil (don't add all water from the beginning, better to check while simmering). Let slowly simmer for 90 to 120 minutes. It has to be a thin watery sauce, add broth if it ended too thick..
3. Bechamel Sauce: melt butter in a saucepan with low flame, then add flour and mix for two minutes to cook. Add warm milk and keep whisking until creamy texture (4-5 min). Add salt, nutmeg and parmesan cheese..
4. Prepare lasagna in a casserole pan. First pour chopped tomatoes and olive oil to keep it moist and avoid sticking. Then, layer of pasta, seafood sauce, fresh herbs, parmesan, bechamel sauce and mozzarella. Repeat 3 more layers (press a little with your hands when you add the pasta layer) and add extra cheese on top. Cover with foil (coat bottom with oil to avoid cheese sticking).
5. .
6. Cook in the oven at 180C / 350F for 45-60min. Remove foil for the last 5-10min to broil (you can increase temperature in this last phase if your oven doesn't have broil system)..
7. Take lasagna out of oven and wait 15min before serving..

A creamy Italian style Seafood Lasagna filled with a delicious mix of shrimp, scallops, salmon and cod in a creamy béchamel sauce and baked in layers of wide lasagna noodles. Can't have Seafood Lasagna without seafood, of course. Packed with vegetables, this seafood lasagna is a superb vitamin-rich, nutritious meal. Choose vegetables that are fresh and in season, including fresh peas, asparagus, beans, broccoli and. This Seafood Lasagna is sure to be a hit at the dinner table.