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Creamy Seafood Lasagna with White Wine Sauce

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A quick and easy creamy seafood lasagna featuring shrimp, scallops, and crab in a luscious white wine sauce, perfect for a comforting homemade dinner with a touch of elegance.

Ingredients

Scale
  • 8 oz shrimp, peeled and deveined
  • 6 oz scallops, cleaned
  • 6 oz crab meat (fresh or canned)
  • 9–12 no-boil lasagna sheets (about 9 sheets for a 9x13 pan)
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 small shallots, finely chopped
  • 3 tablespoons all-purpose flour
  • 1 cup dry white wine (Sauvignon Blanc or Pinot Grigio recommended)
  • 2 cups whole milk, warmed (can substitute half-and-half)
  • 1 cup finely grated Parmesan cheese (Parmigiano-Reggiano preferred), plus extra for topping
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons fresh parsley, chopped
  • Zest of 1 lemon
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add shrimp and scallops, season lightly with salt and pepper, and cook 2-3 minutes per side until just opaque. Remove from pan and set aside. Fold in crab meat later without cooking.
  2. In the same skillet, melt 4 tablespoons butter over medium heat. Add minced garlic and shallots, cooking until fragrant and translucent, about 2-3 minutes. Avoid browning the garlic.
  3. Sprinkle 3 tablespoons flour over the butter mixture, whisking continuously for 1-2 minutes to cook out raw flour taste and start thickening the sauce.
  4. Slowly pour in 1 cup dry white wine while whisking constantly to prevent lumps. Simmer for 3-4 minutes until liquid reduces slightly and thickens.
  5. Gradually add 2 cups warmed whole milk while whisking. Continue cooking and stirring often until sauce thickens to a creamy consistency, about 6-8 minutes. Sauce should coat the back of a spoon.
  6. Stir in 1 cup grated Parmesan cheese and lemon zest. Taste and adjust salt and pepper. Remove from heat and gently fold in cooked seafood and crab meat.
  7. Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish. Layer 3-4 lasagna sheets over the sauce. Spoon a third of the seafood sauce evenly, then sprinkle with shredded mozzarella. Repeat layers twice more, finishing with mozzarella and a sprinkle of Parmesan on top.
  8. Preheat oven to 375°F (190°C). Cover the dish loosely with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes until bubbly and golden on top.
  9. Let the lasagna rest for 10 minutes before slicing to set up. Garnish with fresh parsley before serving.

Notes

If sauce is too thick before baking, stir in a splash of milk to loosen. Do not overcook seafood to avoid rubbery texture. Let lasagna rest after baking for cleaner slices and better layer setting. No-boil noodles speed up prep and absorb sauce well. For dairy-free version, substitute butter with vegan margarine and milk with coconut milk. For gluten-free, use gluten-free noodles and substitute flour with cornstarch or gluten-free flour blend.

Nutrition

Keywords: seafood lasagna, creamy lasagna, white wine sauce, shrimp scallops crab, easy dinner, homemade lasagna, seafood pasta bake

Find it online: https://yumyep.com/creamy-seafood-lasagna-recipe-perfect-for-easy-homemade-dinner-ideas/