Sandra Ina Garten Seafood Lasagna Recipe is an Italian bake made with prawns, scallops, crab meat, spinach, ricotta, mozzarella, and Parmesan layered with lasagne sheets and béchamel sauce, then baked until golden and bubbling.
The first time I made this, I didn’t drain the spinach properly and the whole lasagne turned watery. Now I squeeze it hard in a clean tea towel until no more liquid comes out and the layers stay firm.
Don’t skip resting it after baking. Cutting into it straight away makes the layers slide apart and all the sauce runs out onto the plate. Ten minutes off the heat lets everything set properly.
Ina Garten Seafood Lasagna Recipe Ingredients
For the Lasagna
- 12 sheets lasagne (no-boil or regular, cooked)
- 450g (1lb) prawns, peeled, deveined, and chopped
- 225g (8oz) small scallops, cleaned
- 225g (8oz) lump crab meat, picked over for shells
- 280g (10oz) spinach (fresh or frozen, thawed and drained)
- 450g (1lb) ricotta cheese
- 100g (3½oz) Parmesan cheese, grated
- 200g (7oz) mozzarella cheese, grated
For the Béchamel Sauce
- 55g (2oz) unsalted butter
- 30g (1oz) plain flour
- 720ml (1¼ pints) full-fat milk, warmed
- ½ tsp garlic powder
- Pinch of ground nutmeg
- Fine salt and black pepper, to taste
How To Make Ina Garten Seafood Lasagna Recipe
- Prepare the béchamel sauce: Melt the butter in a saucepan over medium heat. Add the flour and whisk for 1-2 minutes until it smells nutty and turns golden. Slowly whisk in the warmed milk and cook for 5-7 minutes, stirring constantly, until the sauce thickens and coats the back of a spoon. Season with garlic powder, nutmeg, salt, and black pepper. Set aside.
- Cook the seafood: Heat a large frying pan over medium-high heat. Add the prawns and scallops and sauté for 2-3 minutes until just cooked through and opaque. Do not overcook. Remove from the heat and set aside.
- Mix the cheeses: In a bowl, combine the ricotta, 50g of the Parmesan, and 100g of the mozzarella. Stir until evenly mixed.
- Assemble the lasagna: Preheat your oven to 190°C (375°F/Gas Mark 5). Spread a thin layer of béchamel sauce in the bottom of a greased 23 x 33cm (9 x 13 inch) baking dish. Layer 4 lasagne sheets on top, then spread half the ricotta mixture, half the seafood, half the spinach, and a third of the remaining béchamel. Repeat the layers once more, then finish with the final 4 lasagne sheets and the rest of the béchamel. Top with the remaining mozzarella and Parmesan.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes until golden and bubbling on top.
- Rest and serve: Let the lasagna rest for 10 minutes before slicing. This helps the layers set and makes it easier to portion cleanly.
Recipe Tips
Drain the spinach properly. Squeeze it hard in a clean tea towel until no more liquid comes out. Wet spinach makes the lasagna watery.
Don’t overcook the seafood. Pull it off the heat as soon as it turns opaque. It cooks more in the oven and overcooking makes it rubbery.
Warm the milk before adding it. Cold milk takes longer to thicken and can cause the béchamel to go lumpy. Warm it gently in the microwave or in a small pan first.
Use no-boil lasagne sheets if you can. They save time and absorb liquid from the sauce, which helps the lasagna set properly. If using regular sheets, cook them according to the packet instructions first.
Let it rest before slicing. Ten minutes off the heat lets the layers firm up. Cut into it too early and everything slides apart.
Make it ahead. Assemble the lasagna, cover tightly with clingfilm, and refrigerate for up to 24 hours before baking. Add 10 minutes to the covered baking time if cooking from cold.
What To Serve With Seafood Lasagna
This works well with a crisp green salad dressed in lemon juice and olive oil. The acidity cuts through the rich béchamel without adding more heaviness to the plate.
It also pairs with garlic bread or toasted sourdough on the side. The bread soaks up any sauce left on the plate without competing with the seafood.
How To Store Seafood Lasagna
Fridge
Let the lasagna cool completely, then cover tightly with clingfilm and keep in the fridge for up to 2 days. The seafood doesn’t keep well beyond that.
Reheat
Reheat individual portions in the microwave for 2-3 minutes, covered, or reheat the whole dish in the oven at 180°C (350°F/Gas Mark 4) for 20-25 minutes, covered with foil, until warmed through.
Freeze
Freeze assembled but unbaked lasagna tightly wrapped in clingfilm and foil for up to 1 month. Bake from frozen at 190°C (375°F/Gas Mark 5) for 1 hour covered, then 15 minutes uncovered. Do not freeze cooked lasagna as the seafood turns mushy when defrosted.
Ina Garten Seafood Lasagna Recipe Nutrition Facts
Per serving (1 of 8):
- Calories: 520 kcal
- Protein: 42g
- Fat: 24g
- Carbohydrates: 32g
- Sugar: 6g
- Sodium: 780mg
Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes. Replace the crab with an equal weight of extra prawns or scallops. The lasagna still works but loses some richness.
The béchamel takes longer to thicken and can go lumpy when you add cold milk to the hot roux. Warm milk blends smoothly and thickens faster.
Yes. Defrost it completely in the fridge overnight and pat it very dry before cooking. Frozen seafood releases more water than fresh.
Ina Garten Seafood Lasagna Recipe
Description
Layered seafood lasagna with prawns, scallops, crab, spinach, ricotta, mozzarella, and Parmesan in creamy béchamel sauce, baked until golden.
Ingredients
Instructions
- Melt butter in a saucepan over medium heat. Add flour and whisk 1-2 minutes until golden. Slowly whisk in warmed milk and cook 5-7 minutes, stirring constantly, until thickened. Season with garlic powder, nutmeg, salt, and pepper. Set aside.
- Heat a frying pan over medium-high heat. Sauté prawns and scallops 2-3 minutes until just opaque. Remove from heat.
- Combine ricotta, 50g Parmesan, and 100g mozzarella in a bowl.
- Preheat oven to 190°C (375°F/Gas Mark 5). Spread thin layer of béchamel in greased 23 x 33cm baking dish. Layer 4 lasagne sheets, half the ricotta mixture, half the seafood, half the spinach, and a third of remaining béchamel. Repeat layers. Finish with final 4 sheets and rest of béchamel. Top with remaining mozzarella and Parmesan.
- Cover with foil and bake 25 minutes. Remove foil and bake 15 more minutes until golden and bubbling.
- Let rest 10 minutes before slicing.
