Distribute half of the seafood mixture evenly.
Drizzle with about one-third of the béchamel sauce.
Repeat the layers: noodles, remaining ricotta, remaining seafood, another third of the béchamel.
Add a final layer of noodles, top with remaining béchamel, then sprinkle with mozzarella and parmesan.
Cover loosely with foil (you can use toothpicks to prevent cheese from sticking to the foil).
Step 6: Bake the Lasagna
Bake covered for 25-30 minutes. Remove foil and bake an additional 15-20 minutes, until the top is golden and bubbly. Let the lasagna rest for at least 15 minutes before slicing. This helps it set and makes serving cleaner.
Optional: For a crispy topping, broil on high for 1-2 minutes, watching carefully to prevent burning.
Serving Suggestions
This seafood lasagna pairs beautifully with light, fresh sides:
A simple green salad with lemon vinaigrette
Garlic bread or warm crusty rolls
Roasted asparagus or steamed broccoli
White wine such as Chardonnay or Pinot Grigio
To brighten up the plate, garnish with fresh parsley or a lemon wedge.
Storage and Reheating
Refrigerator: Store cooled leftovers in an airtight container for up to 3 days.
Freezer: Wrap individual portions or the whole lasagna tightly with foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Bake covered in the oven at 350°F until warmed through (about 20-25 minutes). For smaller portions, use the microwave with a splash of milk or cream to keep the texture creamy.
Recipe Tips and Variations
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