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Creamy Seafood Lasagna with White Wine Sauce

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A creamy seafood lasagna featuring shrimp, scallops, and crab meat layered with a silky white wine sauce, perfect for a comforting yet elegant meal.

Ingredients

Scale
  • 12 oz peeled and deveined medium shrimp
  • 8 oz small sea scallops, trimmed if needed
  • 6 oz lump crab meat, canned or fresh
  • 9 sheets lasagna noodles (regular or no-boil)
  • 4 tablespoons unsalted butter (about 56 g)
  • 1/4 cup all-purpose flour (30 g)
  • 3 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 1 cup dry white wine (240 ml), such as Sauvignon Blanc or Pinot Grigio
  • 1 1/2 cups heavy cream (360 ml)
  • 1 cup freshly grated Parmesan cheese (100 g)
  • 1 1/2 cups shredded mozzarella cheese (150 g)
  • 2 tablespoons fresh parsley, chopped
  • Zest of 1 lemon
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and chopped shallot, cooking until fragrant and translucent, about 2-3 minutes.
  2. Add shrimp and scallops, season lightly with salt and pepper, and sauté until just opaque, about 3-4 minutes. Remove from heat and gently fold in crab meat. Set aside.
  3. In a medium saucepan, melt 4 tablespoons unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour and cook for about 2 minutes, stirring constantly to form a roux without browning.
  4. Slowly add 1 cup dry white wine, whisking continuously until smooth. Pour in 1 1/2 cups heavy cream, whisking as sauce thickens, about 5-7 minutes.
  5. Season sauce with salt, pepper, and lemon zest. Remove from heat and stir in 3/4 cup grated Parmesan cheese until melted and smooth.
  6. If using regular noodles, boil in salted water until al dente, about 8-10 minutes. Drain and lay flat on a clean towel to prevent sticking.
  7. Preheat oven to 375°F (190°C).
  8. Spread a thin layer of white wine sauce on the bottom of a 9×13-inch baking dish. Lay 3 lasagna noodles over the sauce.
  9. Spoon one-third of the seafood mixture evenly over noodles, drizzle with more white wine sauce, and sprinkle with shredded mozzarella.
  10. Repeat layering two more times, finishing with a generous layer of mozzarella and remaining Parmesan on top.
  11. Cover loosely with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until top is golden and bubbly.
  12. Let lasagna rest for 10 minutes before slicing to allow layers to set.

Notes

Do not overcook seafood during sautéing to avoid rubbery texture. Whisk sauce continuously to prevent lumps. Lemon zest adds brightness to balance creaminess. Cover lasagna with foil during initial baking to retain moisture, then remove foil to brown cheese.

Nutrition

Keywords: seafood lasagna, creamy lasagna, white wine sauce, shrimp, scallops, crab meat, easy seafood recipe, comfort food

Find it online: https://rowanrecipes.com/creamy-seafood-lasagna-recipe-easy-homemade-white-wine-sauce-guide/