Seafood lasagna is a dish that beautifully marries the rich, comforting layers of traditional Italian lasagna with the delicate, fresh flavors of the sea. It’s a culinary masterpiece that might seem intimidating at first glance, but with the right guidance, it’s a truly rewarding meal to prepare and share. This recipe focuses on creating an “authentic” seafood lasagna, emphasizing fresh ingredients and a balanced flavor profile that will delight your senses without the use of any restricted ingredients like alcohol or pork products.
The Heart of the Dish: Fresh Seafood
The star of any seafood dish is, of course, the seafood itself. For this lasagna, we’ll be using a combination of shrimp and salmon, chosen for their complementary textures and flavors.
Shrimp Selection and Preparation
When selecting shrimp, opt for fresh, deveined shrimp, preferably medium to large in size. If using frozen shrimp, make sure to thaw them completely in the refrigerator overnight or under cold running water. Once thawed, pat them dry with paper towels. This step is crucial for preventing excess moisture in your lasagna. For cooking, a quick sauté is all that’s needed to bring out their natural sweetness without overcooking them. Overcooked shrimp can become rubbery, so keep an eye on them.
Salmon Selection and Preparation
For the salmon, fresh fillets are ideal. You can choose skin-on or skin-off, depending on your preference, but ensure any pin bones are removed. Flaking the cooked salmon will provide a lovely texture that blends seamlessly with the other ingredients. Baking or poaching the salmon gently will keep it moist and flavorful, making it easy to flake into the sauce.
The Foundation: The Sauce and Cheeses
A great lasagna is built on layers of flavor, and the sauce and cheese blend are paramount. We’ll be creating a rich, savory tomato-based sauce for the seafood and a creamy, herb-infused cheese mixture.
The Savory Tomato Sauce
Our tomato sauce will be a vibrant base, complementing the seafood without overpowering it. Starting with good quality crushed tomatoes is key. San Marzano tomatoes, known for their sweet and less acidic flavor, are often recommended. We’ll build depth with aromatics like finely diced onions and garlic, sautéed until fragrant. A touch of dried oregano and fresh basil will infuse the sauce with classic Italian flavors. Simmering the sauce gently allows the flavors to meld and deepen. This is where your flaked salmon will be gently incorporated, absorbing the delicious sauce.
The Creamy Cheese Layer
The cheese layer provides that irresistible creaminess and gooey texture that is characteristic of lasagna. We’ll use a combination of ricotta cheese for its light texture, mozzarella for its melt-ability and stretch, and a touch of parmesan for a salty, sharp finish. Fresh parsley and a pinch of nutmeg will elevate the ricotta mixture, adding a subtle aromatic note that pairs beautifully with seafood.
Assembling Your Masterpiece: Layer by Layer
The beauty of lasagna lies in its layers. Careful assembly ensures each bite is a perfect blend of pasta, seafood, sauce, and cheese.
The Lasagna Noodles
You have a choice here: traditional lasagna noodles that require pre-boiling or no-boil lasagna sheets. While no-boil sheets are convenient, many purists prefer the texture of traditionally boiled noodles. If using traditional noodles, cook them al dente according to package directions. Rinse them in cold water immediately after cooking to prevent sticking, and lay them flat on parchment paper or a clean kitchen towel to cool.
The Layering Process
The classic layering sequence for lasagna typically starts with a thin layer of sauce at the bottom of the baking dish to prevent the noodles from sticking and burning. Then, a layer of pasta, followed by the seafood tomato sauce, then the creamy cheese mixture, and finally, a sprinkle of mozzarella. Repeat these layers, usually three or four times, ending with a generous topping of the cheese mixture and mozzarella for a beautiful golden-brown crust.
Layering Steps:
- Sauce Base: Spread a thin layer of the tomato sauce (without seafood yet) on the bottom of a 9×13 inch baking dish.
- First Noodle Layer: Arrange a layer of lasagna noodles over the sauce, slightly overlapping if necessary.
- Seafood Sauce Layer: Spread about a third of the seafood tomato sauce evenly over the noodles.
- Ricotta Cheese Layer: Dollop about a third of the ricotta cheese mixture over the seafood sauce, gently spreading it.
- Mozzarella: Sprinkle a generous amount of shredded mozzarella.
- Repeat: Continue with noodle, seafood sauce, ricotta, and mozzarella layers.
- Final Top Layer: The top layer should consist of noodles, covered generously with the remaining ricotta mixture and a substantial amount of mozzarella and grated parmesan cheese for a beautiful crust.
Baking to Perfection
Baking lasagna is where all the flavors marry and the dish transforms into its comforting, bubbly self.
Covering and Uncovering
Covering the lasagna with aluminum foil for the initial baking period is crucial. This helps to steam the noodles and cook the lasagna through without drying out the top. Towards the end of the baking time, removing the foil allows the cheese on top to brown beautifully and become irresistibly bubbly and golden.
Resting Period
Perhaps one of the most overlooked, yet vital, steps in making lasagna is the resting period. After baking, it’s tempting to slice into it immediately. However, allowing the lasagna to rest for at least 15-20 minutes after it comes out of the oven allows the layers to set. This prevents the lasagna from collapsing into a messy pile when you cut into it, ensuring clean, beautiful slices.
Serving Suggestions
Authentic Seafood Lasagna is a hearty and complete meal on its own, but it pairs wonderfully with a few simple accompaniments.
Fresh Salad
A crisp, green salad with a light vinaigrette dressing offers a refreshing contrast to the richness of the lasagna. Simple mixed greens, cherry tomatoes, and cucumber slices are perfect.
Crusty Bread
Warm, crusty bread is essential for soaking up any delicious leftover sauce on your plate. A good quality baguette or a rustic Italian loaf works perfectly.
Ingredient List
For the Seafood Tomato Sauce:
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 28 ounces (approx. 790g) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 cup fresh basil, chopped
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
- 1 pound (approx. 450g) raw shrimp, peeled, deveined, and roughly chopped
- 1 pound (approx. 450g) salmon fillet, cooked and flaked
For the Ricotta Cheese Mixture:
- 24 ounces (approx. 680g) ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon nutmeg
- Salt and freshly ground black pepper to taste
Other Ingredients:
- 12-15 lasagna noodles (oven-ready or traditional, cooked al dente)
- 4 cups shredded mozzarella cheese
Step-by-Step Instructions
1. Prepare the Seafood:
- For the Salmon: Preheat your oven to 375°F (190°C). Place the salmon fillet on a baking sheet, season with salt and pepper, and bake for 12-15 minutes, or until cooked through and easily flaked. Let cool slightly, then flake the salmon into small pieces.
- For the Shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped shrimp and sauté for 2-3 minutes until pink and cooked through. Remove from heat and set aside.
2. Make the Seafood Tomato Sauce:
- In the same skillet (or a large pot), heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the crushed tomatoes, dried oregano, chopped fresh basil, and sugar (if using). Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 20 minutes, stirring occasionally. Season with salt and pepper to taste.
- Gently fold in the cooked shrimp and flaked salmon into the tomato sauce. Set aside.
3. Prepare the Ricotta Cheese Mixture:
- In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, fresh parsley, nutmeg, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
4. Cook the Lasagna Noodles (if not using oven-ready):
- Bring a large pot of salted water to a rolling boil. Add the lasagna noodles and cook according to package directions until al dente. Drain, rinse with cold water, and lay flat on a clean surface to prevent sticking.
5. Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- Spread about 1/2 cup of the plain tomato sauce (if you have some without seafood, otherwise use a small portion of the seafood sauce) on the bottom of a 9×13 inch baking dish.
- Place 3-4 lasagna noodles over the sauce, slightly overlapping.
- Spread about 1/3 of the seafood tomato sauce mixture over the noodles.
- Dollop about 1/3 of the ricotta cheese mixture over the seafood sauce and gently spread.
- Sprinkle generously with shredded mozzarella cheese.
- Repeat these layers two more times, ending with a layer of noodles.
- On the final noodle layer, spread the remaining ricotta mixture and top generously with the remaining mozzarella and a sprinkle of Parmesan cheese.
6. Bake the Lasagna:
- Cover the baking dish tightly with aluminum foil.
- Bake for 25 minutes.
- Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and bubbly.
7. Rest and Serve:
- Once baked, remove the lasagna from the oven and let it rest for at least 15-20 minutes before slicing and serving. This allows the layers to set, making for cleaner cuts.
- Garnish with extra fresh parsley if desired. Serve hot with a side salad and crusty bread.
Enjoy this truly authentic and delightful Seafood Lasagna, a dish that brings the comfort of Italian cooking and the freshness of the sea to your table!