Description
Ina Garten’s seafood lasagna combines rich layers of delicate shellfish with creamy béchamel sauce. Coastal flavors blend seamlessly, creating an elegant Italian-inspired dish perfect for special dinner gatherings where guests will savor each luxurious bite.
Ingredients
Scale
- 1 lb bay scallops
- 1 lb uncooked shrimp (41–50 per lb), peeled and deveined
- 8 oz (226 g) imitation crabmeat, chopped
- 8 fl oz (237 ml) clam juice
- 1–½ cups (355 ml) 2% milk
- 1 cup (237 ml) heavy whipping cream
- ½ cup (50 g) shredded Parmesan cheese
- ½ cup (60 g) all-purpose flour
- 2 tbsps (30 ml) plus ½ cup (118 ml) butter, divided
- ½ cup (118 ml) chicken broth
- 2 tbsps (30 ml) canola oil
- 9 lasagna noodles, cooked and drained
- 1 green onion, finely chopped
- ¼ tsp white pepper
- ½ tsp salt
Instructions
- Caramelize Aromatics: Sauté onions in a blend of oil and butter until translucent, then deglaze with clam juice and broth, bringing the liquid to a vigorous boil.
- Poach Seafood: Introduce crab, shrimp, scallops, and black pepper to the boiling liquid. Reduce heat and simmer, covered, until seafood is perfectly cooked and shrimp turns a vibrant pink.
- Develop Sauce Base: Strain seafood, reserving cooking liquid. In a separate saucepan, craft a silky roux by whisking flour into melted butter. Gradually stream in milk and reserved liquid, stirring constantly to prevent lumps. Season with pepper and salt.
- Create Creamy Sauce: Simmer the mixture over medium heat until it thickens and reaches a gentle boil. Remove from heat and incorporate heavy cream and grated cheese, creating a luxurious sauce.
- Assemble Lasagna: Gently fold seafood into the white sauce. Preheat oven to 350°F. Prepare a 13×9-inch baking dish by spreading a thin layer of sauce on the bottom. Layer lasagna noodles, seafood mixture, and sauce in an elegant, even manner.
- Bake and Finish: Top with remaining cheese and bake uncovered until golden and bubbling, approximately 35-40 minutes. Allow the lasagna to rest for 15 minutes, allowing flavors to meld. Optionally garnish with Parmesan and green onions before serving.
Notes
- Seafood Selection: Choose fresh, high-quality seafood like jumbo shrimp, lump crab meat, and sweet scallops for the most luxurious flavor profile.
- Liquid Gold Technique: Reserving cooking liquid intensifies the seafood’s natural briny essence, creating a more complex and rich sauce base.
- Roux Mastery: Whisk flour and butter slowly to prevent lumps, ensuring a silky-smooth white sauce that coats the seafood perfectly.
- Resting Period: Let the lasagna rest for 15 minutes after baking to allow layers to set and flavors to meld, resulting in cleaner, more defined servings.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 500
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 150 mg