Name: Seafood Lasagna with Bechamel and Ricotta Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups milk; 1/2 cup parmesan cheese (freshly grated); 1/2 teaspoon salt; 10 oz ricotta cheese; 1/2 cup mozzarella cheese (shredded); 1 large egg (whisked); 1 teaspoon dried parsley; 1/2 teaspoon salt; 1 pound seafood mix; 1 teaspoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon dried parsley; 1/2 lb lasagna noodles (fresh); 1/2 cup mozzarella cheese (shredded) for topping; Freshly grated parmesan cheese for topping

If you’re craving a dish that brings the flavors of the sea together with creamy, cheesy comfort, this Seafood Lasagna with Bechamel and Ricotta Recipe is exactly what you need. Layers of fresh seafood, silky béchamel sauce, and a luscious ricotta mixture nestle between tender lasagna sheets, creating a harmonious blend of textures and tastes that feels like a warm, indulgent hug. Whether you’re making it for a special occasion or a cozy family dinner, it’s guaranteed to wow your taste buds and leave everyone asking for seconds.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with a thick white mixture that appears creamy and slightly lumpy with small green herb bits scattered throughout. On top of the mixture, there is a bright yellow-orange raw egg yolk partially mixed in, spreading unevenly across the creamy base. A stainless steel whisk is immersed in the bowl, resting in the center, showing some blending motion of the egg and creamy mixture. A folded gray cloth lies nearby on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

This recipe calls for simple but essential ingredients that come together to create a rich and satisfying dish. Each element plays a vital role, from the creamy béchamel sauce giving silkiness, to the fresh seafood adding that irresistible ocean flavor, and the cheeses providing depth and a gooey, golden finish.

Butter: The base for creating a smooth and velvety béchamel sauce.
All-purpose flour: Helps thicken the sauce to the perfect consistency.
Milk: Adds creaminess and moistness to the béchamel sauce.
Parmesan cheese (freshly grated): Adds a nutty, savory note that enhances the sauce and topping layers.
Salt: Essential for balancing and elevating all the flavors.
Ricotta cheese: Provides a creamy, slightly tangy richness that balances the seafood perfectly.
Mozzarella cheese (shredded): Melts beautifully to create a bubbly, golden crust.
Large egg (whisked): Binds the ricotta filling for a more cohesive texture.
Dried parsley: Adds a subtle herbal freshness throughout the dish.
Seafood mix: The star protein component, offering a variety of textures and flavors from the sea.
Olive oil: For sautéing the seafood and adding a fruity richness.
Lasagna noodles (fresh): Tender sheets that hold all the delicious layers together perfectly.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Seafood Lasagna with Bechamel and Ricotta Recipe

Step 1: Prepare Your Oven and Baking Dish

Begin by preheating your oven to 180°C (350°F). Grease a 9 x 13-inch baking dish to prevent sticking and to make sure your lasagna comes out in beautiful, neat slices once baked.

Step 2: Make the Luxurious Béchamel Sauce

In a saucepot over medium heat, melt the butter until foamy. Whisk in the all-purpose flour and cook it for about a minute to get rid of the raw flour taste. Slowly pour in the milk while stirring constantly to avoid lumps. Keep stirring until the sauce thickens into a smooth, creamy coating. Stir in freshly grated Parmesan cheese, and don’t forget to season with salt. This béchamel is the creamy heart of your lasagna that ties all the flavors together.

Step 3: Mix the Ricotta Cheese Filling

In a separate bowl, combine ricotta cheese, shredded mozzarella, the whisked egg, dried parsley, and a pinch of salt. Stir everything gently until you get a creamy, smooth filling that will lend richness and moisture to every layer.

Step 4: Cook the Seafood

Heat olive oil in a skillet over medium-high heat. Once hot, add the seafood mix, seasoning it with salt, pepper, and dried parsley. Let the seafood cook just for about three minutes until it’s cooked through but still tender. This step adds a tender, flavorful seafood layer that melts wonderfully with the béchamel and cheeses.

Step 5: Assemble the Layers of the Seafood Lasagna with Bechamel and Ricotta Recipe

Start by spreading some béchamel sauce evenly on the bottom of your prepared baking dish. Lay down your fresh lasagna sheets carefully over the sauce. Next, spread one-third of the ricotta cheese mixture over the noodles, followed by one-third of the cooked seafood, then a layer of béchamel sauce. Repeat these layers two more times, making sure to end with a generous layer of béchamel topped with shredded mozzarella and a sprinkle of fresh Parmesan. This thoughtful layering ensures every slice is bursting with creamy and savory goodness.

Step 6: Bake to Perfection

Place the assembled lasagna in the preheated oven and bake for about 35 minutes. Keep an eye on it toward the end; if the top browns too quickly, cover with tin foil and continue baking until the cheese melts beautifully and the dish is heated through. This step gives you that perfect golden crust that everyone loves.

Step 7: Let It Rest Before Serving

When your seafood masterpiece is done, remove it from the oven and allow it to cool for several minutes. This rest time is crucial—it helps the layers set so your slices hold together nicely, and gives you a moment to appreciate the wonderful aromas filling your kitchen.

How to Serve Seafood Lasagna with Bechamel and Ricotta Recipe

Two side-by-side images show the progress of a layered dish in a white rectangular baking dish placed on a white marbled surface. In the first image, the dish is spread with a creamy white sauce with herbs covering the bottom, and one yellow pasta sheet is laid flat on top, occupying the lower half of the dish. The second image shows the same dish with the creamy sauce layer topped with a mix of seafood including shrimp, pieces of shellfish, and small bits of red seafood, evenly spread across the surface. A woman's hand is not visible but the dish is accompanied by some caper berries and a light gray cloth on the right side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like chopped parsley or basil sprinkled on top add a bright pop of color and fresh flavor that complements the rich layers beautifully. A light drizzle of extra virgin olive oil can also elevate the dish with just a hint of fruity brightness.

Side Dishes

A crisp green salad with a tangy vinaigrette pairs wonderfully by cutting through the richness of the lasagna. Sautéed or roasted seasonal vegetables also make for a colorful, nutritious side that balances the meal effortlessly.

Creative Ways to Present

Try serving individual portions in small ramekins for an elegant touch at dinner parties. Alternatively, layer the lasagna in clear glass dishes so the stunning layers can be admired before digging in—this visual appeal adds excitement to mealtime every time.

Make Ahead and Storage

Storing Leftovers

After enjoying your delectable seafood lasagna, store any leftovers in an airtight container in the refrigerator. It will keep well for up to three days, allowing you to savor the flavors the next day without losing the luscious texture.

Freezing

This seafood lasagna freezes beautifully. Wrap it tightly with plastic wrap and then foil to prevent freezer burn. It can be frozen for up to two months, making it a lifesaver for busy days when you want a homemade meal ready in minutes.

Reheating

To reheat, thaw if frozen, then bake in a preheated oven at 175°C (350°F) until heated through, about 20 minutes. Cover with foil to keep the top from browning too much during reheating and remove it in the last few minutes for that perfect golden finish.

FAQs

Can I use frozen seafood mix for this recipe?

Absolutely! If you use frozen seafood, just make sure to thaw it completely and pat it dry before cooking to avoid excess moisture in your lasagna layers.

Is it necessary to use fresh lasagna noodles?

Fresh noodles work best for a tender, delicate texture, but you can substitute dried noodles—just be sure to cook them al dente beforehand to avoid over-soft layers.

Can I make the béchamel sauce ahead of time?

Yes, you can prepare the béchamel sauce a day in advance. Store it covered in the fridge and gently reheat before assembling the lasagna.

What if I don’t have dried parsley for seasoning?

No worries! You can swap dried parsley with fresh parsley in slightly larger quantities or substitute it with other herbs like dill or basil for a different but delicious twist.

Can this recipe be made gluten-free?

Definitely! Use gluten-free flour in the béchamel sauce and gluten-free lasagna sheets to accommodate gluten-free diets while preserving all the wonderful flavors.

Final Thoughts

There’s something wonderfully satisfying about this Seafood Lasagna with Bechamel and Ricotta Recipe. It’s perfect for impressing guests or treating yourself to a comforting, decadent meal at home. The creamy sauces, tender seafood, and melty cheeses come together like a dream in every bite. I encourage you to give it a try and make this beautiful dish a star in your kitchen—it’s a guaranteed crowd-pleaser that feels like a special occasion every time.