Seafood Symphony Lasagna

Seafood Lasagna My Creamy Easy Symphony Recipe

By Mia WestlakeSeptember 26, 2025

Table of Contents

Recipe Introduction: look into into a Seafood Dream!

Ever fancied a trip to the seaside without leaving your kitchen? Me too. Honestly, that's how this seafood lasagna recipe came about. I'm talking a next level comfort food.

A taste of Italy by the sea

This Italian seafood lasagna is a hug in a dish. It’s packed with flavour! Originating from my love for Italian food, this dish brings the tastes of the sea right into a cosy, heartwarming experience.

It's medium difficulty. It takes roughly 1 hour 30 minutes. It serves 6-8 people.

Why This Seafood Lasagna Recipe Rocks!

Did you know seafood is packed with omega-3s? Yeah, this Seafood medley lasagna is good for your heart and your soul.

This recipe makes this perfect for a Sunday roast. This is more than just a meal. It's a hug in a dish, every single time! This Seafood Symphony Lasagna is special.

It’s rich, it's delicious. I mean, who doesn't love cheesy pasta?

Ready to get started? Let's gather our ingredients for this delicious creamy seafood lasagna recipe! .

Ingredients & Equipment

Ready to dive into making this Seafood Symphony Lasagna ? Let's get prepped. Honestly, getting your ingredients lined up is half the battle.

I always say, "Mise en place" like the posh chefs do. It's all about being organised.

Main Ingredients for Our Seafood Medley Lasagna

This is where the magic happens. Here's what you'll need for the seafood lasagna :

Olive oil: 1 tablespoon (15 ml) the base for building flavour.
Onion: 1 medium , finely chopped (about 1 cup) for that savoury foundation.
Garlic: 2 cloves , minced because, well, garlic!
Shrimp: 1 pound (450g), peeled and deveined, cut into bite sized pieces. Make sure it smells fresh. It's gotta be good quality.
Bay Scallops: 1 pound (450g). Again, freshness is key.
Cod or Halibut: 8 ounces (225g) fillets, cubed into 1 inch pieces. Look for firm, white flesh.
White Wine: ½ cup (120ml), dry (Pinot Grigio or Sauvignon Blanc). Use something you'd happily drink.
Diced Tomatoes: 1 can (14.5 ounce/410g), undrained. Adds that juicy richness.
Fresh Parsley: 1/4 cup (60ml), chopped. Fresh herbs are always best, aren't they?
Italian Seasoning: 1 teaspoon , dried. A little shortcut for that classic Italian vibe.
Salt and Pepper: To taste. Don't be shy!

Seasoning Notes for the Italian seafood lasagna

These are the keys to unlocking amazing flavour:

Italian Seasoning & Parsley: This combo gives our seafood medley lasagna that classic, comforting taste.
White Wine: It deglazes the pan. It adds depth. If you don’t have wine, a splash of chicken broth works, but the wine is better.
Nutmeg in the Béchamel: Just a pinch. Oh my gosh! It makes all the difference.

If you fancy a spicy seafood lasagna bake , a pinch of red pepper flakes in the seafood mix adds a kick.

Equipment Needed

Keep it simple. You don’t need fancy gadgets.

Large Skillet or Sauté Pan: For cooking the seafood medley lasagna .
Saucepan: For the béchamel sauce.
9x13 inch Baking Dish: The perfect size for layering.
Mixing Bowls: A couple for prep.

Don't have a fancy baking dish? Honestly? A sturdy casserole dish will do just fine. This seafood lasagna with béchamel is about the flavour. Not fancy equipment.

Cooking Method: Let's Make a Seafood Lasagna Bake !

So, you wanna make Seafood Symphony Lasagna ? Ace! It might seem fancy, but trust me, it's totally doable. We're going to break down the process step-by-step. Ready?

Prep Steps: Get Your Act Together!

First things first: mise en place. Chop your onion (1 cup), mince your garlic (2 cloves), and cube that lovely cod (450g).

Get all your cheeses ready, too. Honestly, prepping everything beforehand makes a huge difference. It stops you from panicking mid-cook.

Now, time saving tip: Cook those noodles! Cook 12-15 lasagna noodles following the package instructions.

step-by-step: Building Your Masterpiece

Sauté the onion and garlic in 1 tablespoon of olive oil. Keep the heat medium.
Add the shrimp (450g), scallops (450g), and cod. Cook until just opaque.
Pour in ½ cup of white wine. Let it bubble and reduce a bit.
Stir in the diced tomatoes (410g), parsley, and Italian seasoning. Simmer gently.
In a separate pan, melt 6 tablespoons of butter. Whisk in 6 tablespoons of flour. Cook for 1 minute.
Gradually whisk in 4 cups of warm milk until smooth. Simmer until thickened. Add nutmeg.
Mix ricotta (425g), Parmesan (50g), and basil in a bowl.
Assemble then Bake the Lasagna at 375° F ( 190° C) for 45- 55 minutes .

Pro Tips: Secrets from My Kitchen

Want an amazing Italian seafood lasagna ? Don't overcook the seafood! It gets rubbery. Also, use fresh herbs.

Common mistake? Soggy lasagna. Cook noodles al dente. And always, let your Seafood Medley Lasagna rest for at least 10 minutes after baking. It slices better!

There you have it - a truly satisfying Creamy seafood lasagna recipe ! If you follow these steps, you'll have a gorgeous and tasty Seafood lasagna with béchamel for everyone to enjoy! Next time, try a white seafood lasagna , you can switch out the tomato for a second helping of béchamel .

Recipe Notes for Your Seafood Symphony Lasagna

Listen up, future Top Chef champions! Before you dive headfirst into making this show stopping seafood lasagna , let's cover a few bits and bobs.

Honestly, these recipe notes will make all the difference between a good lasagna and a mind blowing lasagna.

Serving Suggestions: Plating Like a Pro

Right, so your gourmet seafood lasagna is out of the oven, smelling divine. Now what? A simple but elegant presentation is key.

Slice a generous square and serve on a warm plate. Drizzle with a touch of extra virgin olive oil and sprinkle with fresh parsley.

A side of crusty garlic bread is a must, obvs. To drink? A crisp Pinot Grigio is spot on. It cuts through the richness beautifully.

Storage Tips: Keeping Your Masterpiece Fresh

This seafood lasagna bake is amazing on day one, but it is even better next day!. If you have leftovers, allow the lasagna to cool completely.

Then, wrap it tightly in cling film or foil and refrigerate. It'll keep happily for up to 3 days . Reheat individual portions in the microwave or the whole dish in a preheated oven at 350° F ( 175° C) until heated through.

Freezing? Absolutely! Cut into individual portions, wrap well, and freeze for up to 2 months . Thaw in the fridge overnight before reheating.

Variations: Adapt Away!

Fancy switching things up? No worries. Want a creamy seafood lasagna recipe with a kick? Add a pinch of red pepper flakes to your seafood medley lasagna .

Got a friend who's dairy-free? You can swap the béchamel for a cashew cream sauce or use lactose free cheese.

A white seafood lasagna using only ricotta and mozzarella cheese is also lush! Seasonally, chuck in some asparagus tips in spring or some butternut squash puree in the autumn.

Nutrition Basics: Food That's Good for You Too

This Italian seafood lasagna is a hearty and satisfying meal, packed with protein from the seafood and dairy. A portion contains roughly 650-750 calories.

It provides a good dose of omega-3 fatty acids, essential for heart health. Bear in mind that while it is healthy, it is a treat food.

Honestly, don't be intimidated by this best seafood lasagna recipe . It's all about taking it one step at a time and enjoying the process.

You got this! Now go forth and create the easy seafood lasagna of your dreams! You'll be amazed at what a seafood symphony lasagna you can create.

Ultimate Seafood Symphony Lasagna Creamy Dreamy Recipe

Frequently Asked Questions

Can I make seafood lasagna ahead of time? I'm having a dinner party, you see!

Absolutely! In fact, seafood lasagna often tastes even better the next day after the flavors have had a chance to meld. Assemble the lasagna completely, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. Add about 15 minutes to the baking time when baking from cold.

Just make sure your oven is properly heated!

What's the best way to prevent my seafood lasagna from being watery? It happened last time, proper soggy mess!

A soggy lasagna is a common woe! First, ensure you're draining any excess liquid from the cooked seafood medley. Also, be sure to cook the lasagna noodles al dente they will absorb moisture during baking. Finally, let the lasagna rest for at least 10-15 minutes after baking.

This allows the sauce to thicken slightly and prevents a soupy slice.

What kind of seafood works best in seafood lasagna? Can I swap anything out?

The recipe suggests shrimp, scallops, and cod, but feel free to mix it up! Crabmeat, lobster, or even smoked salmon would be fantastic additions. Just be mindful of cooking times more delicate seafood like lobster should be added closer to the end of the seafood medley cooking process.

You can also substitute the cod with any firm white fish, like sea bass. Try not to go changing everything on the fly, that's where things can go pear shaped.

How should I store leftover seafood lasagna and how long will it last? Don't want to waste any!

Store leftover seafood lasagna in an airtight container in the refrigerator. It will generally last for 3-4 days. Reheat individual slices in the microwave or larger portions in the oven until heated through. Make sure it's piping hot!

Always err on the side of caution with seafood and discard if there is any doubt about its freshness.

Is seafood lasagna healthy? I'm trying to watch my waistline a bit, know what I mean?

Seafood lasagna can be part of a balanced diet, but like any lasagna, it is fairly rich. It offers a good source of protein from the seafood, and calcium from the cheese. To make it healthier, consider using part skim ricotta and mozzarella, reducing the amount of cheese overall, or adding some vegetables to the seafood mixture.

You could also swap some of the lasagna sheets for courgette ribbons to get those veggies in!

What kind of wine pairs well with Seafood Symphony Lasagna? I need something for the dinner party!

A crisp white wine is your best bet for pairing with seafood lasagna. Something like a Pinot Grigio or Sauvignon Blanc works wonders. The acidity of the wine cuts through the richness of the cheese and complements the delicate flavors of the seafood. If you're feeling fancy, even a dry rosé could work a treat!