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Creamy Seafood Lasagna Recipe Easy Homemade White Wine Sauce Guide

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A savory and velvety seafood lasagna layered with shrimp, scallops, and a creamy white wine sauce, perfect for an impressive yet easy dinner.

Ingredients

Scale
  • 1/2 pound large shrimp, peeled and deveined (about 225g)
  • 1/2 pound sea scallops, cleaned (about 225g)
  • Optional: 1/4 pound crab meat or white fish fillets
  • 3 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 1 cup dry white wine (240 ml) – Sauvignon Blanc or Pinot Grigio
  • 1 cup heavy cream (240 ml) – or half-and-half for lighter sauce
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • 9–12 no-boil lasagna noodles (regular or whole wheat)
  • 1 1/2 cups ricotta cheese (375g)
  • 1 1/2 cups shredded mozzarella cheese (150g)
  • 1/2 cup grated Parmesan cheese (50g)
  • 1/4 cup chopped fresh parsley (optional)
  • Olive oil for sautéing
  • 1 tablespoon fresh lemon juice

Instructions

  1. Rinse the shrimp and scallops under cold water, pat dry with paper towels. Cut any large scallops in half to keep pieces uniform. Set aside.
  2. In a medium saucepan, melt 3 tablespoons butter over medium heat. Add minced garlic and sauté until fragrant but not browned (about 1-2 minutes).
  3. Pour in 1 cup white wine, bring to a gentle boil, and let it reduce by half (around 5-7 minutes).
  4. Lower heat and stir in 1 cup heavy cream and thyme. Simmer gently for 5 minutes until the sauce thickens slightly. Season with salt and black pepper. Remove from heat and set aside.
  5. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add shrimp and scallops, seasoning lightly with salt and pepper. Sauté for about 2-3 minutes per side until opaque and firm but not rubbery. Remove from heat and toss with fresh lemon juice.
  6. In a mixing bowl, combine ricotta, half of the mozzarella, and half of the Parmesan cheese. Stir in a pinch of salt and pepper, and a tablespoon of chopped parsley if using.
  7. Spread a thin layer of the white wine sauce in the bottom of a 9×13 inch baking dish.
  8. Layer 3 lasagna noodles over the sauce. Spread one-third of the cheese mixture over the noodles, then scatter half of the cooked seafood evenly. Pour a third of the white wine sauce over the seafood.
  9. Repeat layers twice more, ending with noodles topped by the remaining sauce and cheeses.
  10. Preheat oven to 375°F (190°C). Cover the dish tightly with foil and bake for 25 minutes.
  11. Remove foil and bake an additional 10-15 minutes until the top is golden and bubbly.
  12. Let the lasagna rest for 10 minutes before serving to help it set.

Notes

Use fresh seafood when possible for best texture. Slow simmer the white wine sauce to avoid bitterness. Add cream off heat to prevent curdling. No-boil noodles save time but regular noodles can be used if pre-cooked al dente. Let lasagna rest after baking for cleaner slices and better flavor melding.

Nutrition

Keywords: seafood lasagna, creamy seafood lasagna, white wine sauce, shrimp lasagna, scallop lasagna, easy seafood dinner, creamy pasta bake

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