Lasagna Frutti di Mare

Serves: 8Hands-on: 45 minutesTotal: 1 hour 40 minutesDifficulty: Medium

Serves: 8


  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 1 cup clam broth
  • ½ cup Marsala wine
  • ⅛ tsp. Worcestershire sauce
  • 2½ cups half-and-half
  • 2 drops Tabasco sauce
  • ½ tsp. salt
  • ½ tsp. ground white pepper
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. olive oil
  • ½ lb. mushrooms, sliced
  • 1 tsp. minced garlic
  • ¼ cup dry white wine
  • 1 lb. scallops
  • ½ lb. cooked Dungeness crabmeat
  • 1 lb. cooked large bay shrimp, peeled
  • ¼ lb. cooked lobster meat
  • ½ tsp. salt
  • ¼ tsp. ground white pepper
  • ½ lb. Monterey Jack cheese, shredded
  • 1 cup grated Parmesan cheese
  • 12 no-boil lasagna noodles


  • Make the béchamel sauce: In a saucepan, melt the butter over low heat. Whisk in the flour and cook for 3 to 5 minutes, stirring constantly. Whisk in the clam broth, wine, Worcestershire sauce, half-and-half or cream, and Tabasco sauce. Bring to a boil, stirring constantly. Simmer until the sauce is quite thick. Season with salt and white pepper and remove from the heat. Let cool.
  • Make the filling: In a skillet, melt the butter with the olive oil over medium heat. Add the mushrooms and garlic and sauté until fragrant, about 3 minutes. Add the wine and continue cooking until the liquid evaporates. Add the scallops and cook until they just begin to firm. Toss in the crabmeat, shrimp, and lobster meat. Season with salt and pepper.
  • Preheat oven to 350°F.
  • Place 4 lasagna noodles in a 10" × 12" lasagna pan. Top with half of the seafood mixture. Sprinkle with one-third of the Jack and Parmesan cheeses. Cover with another 4 noodles, and top with the remaining seafood mixture and one-third of the cheeses. Add the remaining 4 noodles, and top with the remaining béchamel and cheeses.
  • Bake until set with the top lightly browned and bubbling, about 40 minutes. Remove from the oven and let cool for 15 minutes before serving.