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Perfect Seafood Lasagna Recipe with Easy White Wine Cream Sauce

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A rich yet light seafood lasagna layered with tender pasta, succulent shrimp, scallops, and white fish, all enveloped in a silky white wine cream sauce with fresh herbs and cheese.

Ingredients

Scale
  • 12 large shrimp, peeled and deveined (about 8 oz / 225 g)
  • 8 oz scallops, cleaned and patted dry (225 g, medium size)
  • 8 oz white fish fillets (like cod or haddock), cut into bite-sized pieces (225 g)
  • 12 fresh or no-boil lasagna sheets (about 9 x 13 inch / 23 x 33 cm pan size)
  • 4 tablespoons unsalted butter (56 g)
  • 3 garlic cloves, minced
  • 1/4 cup all-purpose flour (30 g)
  • 1 cup dry white wine (240 ml) (recommend Sauvignon Blanc or Pinot Grigio)
  • 2 cups whole milk (480 ml)
  • 1 cup heavy cream (240 ml)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh lemon zest
  • 15 oz ricotta cheese (425 g), small-curd preferred
  • 1 cup grated Parmesan cheese (100 g)
  • 2 cups shredded mozzarella (200 g)
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons olive oil (for sautéing seafood)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9 x 13 inch (23 x 33 cm) baking dish with olive oil or butter.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp, scallops, and fish pieces, season lightly with salt and pepper. Sauté for 3-4 minutes until just opaque but still tender. Remove from heat and set aside.
  3. In a medium saucepan, melt 4 tablespoons unsalted butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
  4. Stir in 1/4 cup flour and cook for 1-2 minutes, whisking constantly to form a roux.
  5. Slowly whisk in 1 cup dry white wine, allowing mixture to bubble gently and reduce slightly for 3-4 minutes.
  6. Whisk in 2 cups whole milk and 1 cup heavy cream. Continue whisking and cook until sauce thickens, about 5-7 minutes. Season with salt, pepper, and 1 teaspoon fresh lemon zest. Add a splash of milk if sauce is too thick.
  7. In a mixing bowl, combine ricotta cheese, grated Parmesan, chopped basil, and dill. Stir until smooth and evenly mixed.
  8. Spread a thin layer of white wine cream sauce on the bottom of the baking dish. Place 3 lasagna sheets over the sauce, slightly overlapping if needed.
  9. Spread one-third of the ricotta cheese mixture over the pasta, followed by one-third of the sautéed seafood. Pour one-third of the cream sauce over the seafood. Sprinkle with one-third of the shredded mozzarella.
  10. Repeat layering two more times: pasta sheets, ricotta mixture, seafood, cream sauce, mozzarella. Finish with a final layer of pasta and remaining mozzarella on top.
  11. Bake uncovered for 35-40 minutes until bubbly and golden on top. Let rest for 10 minutes before serving.

Notes

Do not overcook seafood during sautéing as it will finish cooking in the oven. Slowly whisk white wine into the roux to avoid lumps. Rest lasagna for 10 minutes before slicing to keep layers intact. Use fresh herbs for brightness. If top browns too quickly, cover loosely with foil. Sauce can be thickened by simmering longer if needed.

Nutrition

Keywords: seafood lasagna, white wine cream sauce, shrimp lasagna, scallop lasagna, creamy seafood pasta, easy seafood dinner, Italian seafood recipe

Find it online: https://fuzzyforker.com/perfect-seafood-lasagna-recipe-with-easy-white-wine-cream-sauce/