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Fish, Italy

Seafood lasagna with green salad

Seafood lasagna is a baked pasta dish made of lasagna sheets layered with a tomato seafood sauce and a homemade bechamel. For 4 people, it takes 1 hour 15 minutes and ranks as medium difficulty, at about €4.60 per serving. The key to success is draining the seafood well and getting a lump free bechamel.

I'm suggesting a lasagna like no other, with a mix of seafood and bechamel, for a Sunday that smells like the sea.

Seafood lasagna with green salad
Total time
1 h 15
Difficulty
Medium
Cost per person
€4.60
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

This lasagna is a change from the usual meat version. The tomato sauce with shrimp and mussels brings a clear briny flavor, softened by a creamy bechamel that coats every sheet of pasta. The golden, bubbling top, gratinated with emmental, forms a crust that cracks under the fork before giving way to a soft, rich center.

It's a dish for a Sunday without kids, when you have a bit of time ahead and want to impress guests without complicating your day in the kitchen. Mon Chou suggests this version as a change from classic lasagna, with a seaside flavor that always surprises people at the table.

The ingredients

4 people

Pantry

  • Lasagna sheetsoften in the pantry 250 g
  • Crushed tomatoesoften in the pantry 400 g
  • Dry white wine 10 cl
  • Flouroften in the pantry 50 g
  • Olive oiloften in the pantry 3 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Frozen foods

  • Frozen seafood mix 500 g

Fruits and vegetables

  • Onion 1
  • Garlic 2 cloves
  • Flat leaf parsley 1 sprigs
  • Green salad 1

Dairy

  • Butter 50 g
  • Milk 60 cl
  • Shredded emmental 80 g

Allergens Gluten, Shellfish, Mollusks, Lactose

The step by step recipe

  1. Saute the chopped onion and garlic in the oil, add the drained seafood, white wine and tomatoes, then let it reduce. 15 min

    Cook the sauce a bit longer than usual, it shouldn't be watery.

  2. Make the bechamel by melting the butter, stirring in the flour, then whisking in the milk in a stream, with the nutmeg, salt and pepper. 8 min

    Add cold milk to the hot roux, that's the secret to a lump free bechamel.

  3. Layer the lasagna, alternating seafood sauce, lasagna sheets and bechamel, finishing with bechamel.

    Start with a little bechamel at the bottom of the dish so the sheets don't stick.

  4. Sprinkle with emmental and bake at 180°C until the top is golden and bubbling. 35 min

    Let it rest ten minutes before cutting, the slices will hold their shape.

  5. Serve with the green salad dressed with oil and lemon juice.

    A tangy salad balances the richness of the bechamel.

Our tips to get it right

  • Drain the frozen seafood in a colander for at least twenty minutes after thawing, pressing gently to remove as much water as possible.
  • If your seafood tomato sauce still looks watery after reducing, cook it a few more minutes over high heat rather than assembling the lasagna too soon.
  • Spread the bechamel evenly between every layer, including the middle one, so the lasagna doesn't dry out in the center once baked.

The variations

  • Swap the seafood mix for flaked white fish fillets for a milder flavor.
  • For a vegetarian version, replace the seafood with sauteed mushrooms and spinach, keeping the same tomato sauce and bechamel.
  • To save time, use no-boil lasagna sheets and store-bought bechamel, which brings the total time under an hour.

What to serve it with

  • Lemony green salad
  • Crusty bread for the sauce
  • Sparkling water with lemon

Storage

The lasagna keeps 2 to 3 days in the fridge in a covered dish. It freezes well, already cut into portions, for up to 2 months. Reheat in the oven at 160°C, covered with foil, to keep the top from drying out.

Questions about this dish

Can I use fresh seafood instead of frozen?

Yes, you can use fresh, already shelled and cleaned seafood. Just cook it a bit less than frozen seafood, since it releases less water.

Can this dish be made ahead of time?

Yes, you can assemble the lasagna the day before and keep it covered in the fridge, then bake it the next day. Add a few extra minutes of baking time since it starts cold.

What cheese can replace emmental?

Grated gruyere or a shredded cheese blend for gratins both work well. Avoid very strong cheeses, as they would overpower the seafood flavor.

Why does my bechamel turn lumpy?

Lumps usually come from pouring milk that's too hot into the roux. Always pour cold milk into the hot roux, whisking constantly, as described in the recipe.

How long does it take to make a seafood lasagna with green salad?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a seafood lasagna with green salad?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a seafood lasagna with green salad cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, shellfish, mollusks, lactose. Always check the labels of the products you buy.

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