Get ready to become a family legend with this Creamy Seafood Lasagna recipe. Seafood dishes can be a little intimidating. This particular dish is so appealing because it takes some of the guess work out of cooking seafood. The creamy combination of the clam juice re-inforced bechamel and the delicious ricotta mixture makes this a can’t miss dish. Like any lasagna, this makes enough to feed a crowd. And it’s rich and filling, so a green salad or simple steamed vegetable on the side are all you need to make this a whole meal.
There’s nothing quite like the smell of this dish being prepared, from the aroma of fresh shrimp sizzling in olive oil to the butter and garlic, to the springy scent of chopped parsley and hearty aroma of fresh pasta on the boil.
This recipe shows you how to prepare fresh shrimp, but if you’d rather start with already cooked shrimp, that’s a perfectly fine substitution and certainly helps streamline the cooking process. If you purchase small salad shrimp, you can even skip the step of chopping the shrimp and just use them whole.
Rich crab meat makes this dish particularly indulgent. If buying a whole pound of crab meat is cost prohibitive where you live, you could simply substitute with a second pound of shrimp. Another substitution option is scallops. Fake crab meat, often marketed under the term “krab,” could also work if you like its taste. Obviously lobster would be delicious, but it’s likely to be as expensive as crab unless you live in a few very specific coastal areas.
I like to make this dish on weekends when I have time to let it bake and set up. It’s terribly important to allow time after removing from the oven for the lasagna to set so it doesn’t completely fall apart when you slice it. Normally, we portion this dish into twelve separate servings from a 9×13 pan, but portion larger or smaller as desired for your own family.
Everyone makes their lasagna a little differently. If you’re in the camp who doesn’t like to pre-cook their lasagna noodles, be certain to buy a brand of pasta that advertises itself as not needing to be pre-cooked. While tomato sauce lasagnas cook for a very long time and give noodles a chance to soften up, I would be concerned about this lasagna cooking a bit too quickly for uncooked noodles to soften.
As for the sorts of noodles you can use, either the flat, wide sheet type lasagna noodles or the old school scalloped-edge longer noodles will work. I usually keep a paring knife handy and just trim the noodles to make even flat layers, but if there are gaps in your noodle layers, that’s just fine. It certainly won’t change the taste or your enjoyment of this wonderful dish.