Print

Ina Garten Seafood Lasagna Recipe

Ina Garten Seafood Lasagna
Print Recipe
Print Recipe

Seafood Lasagna is a luxurious twist on the classic Italian dish, combining layers of pasta with a rich seafood filling and creamy sauces. Ina Garten’s version incorporates fresh, high-quality seafood and a perfectly seasoned béchamel sauce for a comforting yet sophisticated meal.

Ingredients

For the Lasagna:

  • Lasagna noodles: 12 sheets (no-boil or regular, cooked)
  • Shrimp: 1 pound, peeled, deveined, and chopped
  • Scallops: 1/2 pound, small, cleaned
  • Lump crab meat: 1/2 pound, picked over for shells
  • Spinach: 2 cups, fresh or frozen (thawed and drained)
  • Ricotta cheese: 2 cups
  • Parmesan cheese: 1 cup, grated
  • Mozzarella cheese: 2 cups, shredded

For the Béchamel Sauce:

  • Unsalted butter: 4 tablespoons
  • All-purpose flour: 1/4 cup
  • Whole milk: 3 cups, warmed
  • Garlic powder: 1/2 teaspoon
  • Nutmeg: A pinch
  • Salt and black pepper: To taste

Instructions

Step 1: Prepare the béchamel sauce

  • In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1–2 minutes until golden.
  • Gradually whisk in the warmed milk, ensuring there are no lumps. Cook for 5–7 minutes, stirring frequently, until the sauce thickens.
  • Season with garlic powder, nutmeg, salt, and pepper. Set aside.

Step 2: Cook the seafood

  • Heat a skillet over medium heat and lightly sauté the shrimp and scallops for 2–3 minutes until just cooked. Remove from heat and set aside.

Step 3: Prepare the cheese mixture

  • In a large bowl, combine the ricotta cheese, 1/2 cup of Parmesan cheese, and 1 cup of mozzarella cheese. Mix until smooth.

Step 4: Assemble the lasagna

  • Preheat your oven to 375°F (190°C).
  • Spread a thin layer of béchamel sauce at the bottom of a greased 9×13-inch baking dish.
  • Place a layer of lasagna noodles over the sauce. Spread a portion of the ricotta mixture, sautéed seafood, spinach, and béchamel sauce over the noodles.
  • Repeat the layers, finishing with a layer of béchamel sauce. Top with the remaining mozzarella and Parmesan cheese.

Step 5: Bake the lasagna

  • Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.

Step 6: Rest and serve

  • Allow the lasagna to rest for 10 minutes before slicing and serving.

Find it online: https://lightblue-kingfisher-834643.hostingersite.com/ina-garten-seafood-lasagna/