Bahamian Conch Seafood Lasagna

Name: Bahamian Conch Seafood Lasagna
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 8 servings
Cuisine: Caribbean
Ingredients: 1½ lb (680 g) conch meat, fresh or frozen, thawed if frozen, patted dry, and cut into ½-inch (1 cm) pieces; ¾ lb (340 g) large shrimp, peeled and deveined, halved lengthwise; 2 large (350 g) red bell peppers, seeded, cored, and cut into ¼-inch (6 mm) dice; 1 large (175 g) yellow bell pepper, seeded, cored, and cut into ¼-inch (6 mm) dice; 1 large (200 g) yellow onion, finely diced; 4 cloves (20 g) garlic cloves, minced; 28 oz (800 g) canned crushed tomatoes; 3 tbsp (45 g) tomato paste; ½ cup (120 ml) fresh lime juice; ½ cup (120 ml) unsweetened coconut cream; 3 tbsp (45 ml) extra-virgin olive oil; 2 tbsp (6 g) fresh thyme sprigs, leaves stripped from stems; 1 tsp (3 g) dried oregano; ½ whole (15 g) Scotch bonnet pepper, whole, left uncut (removed before serving) (optional); kosher salt, to taste; freshly ground black pepper, to taste; 1 lb (454 g) lasagna noodles, cooked according to package directions, drained, and laid flat; 2 cups (480 ml) whole-milk ricotta cheese, at room temperature; 3 cups (340 g) whole-milk mozzarella cheese, shredded; 1 cup (100 g) grated Parmigiano-Reggiano; 1 whole (50 g) large egg, at room temperature; ¼ cup (10 g) fresh cilantro, roughly chopped (optional)

From the MyKitchenBank Kitchen

A Caribbean twist on classic lasagna, layering tender conch and a medley of seafood with a zesty tomato sauce infused with lime, bell peppers, and Caribbean spices. Fresh herbs and a touch of coconut cream add authentic island flavor. Baked until the cheese melts into golden bubbling layers.

Prep: 45 min
Cook: 50 min
Wait: 20 min
Total: 1 hr 55 min
Makes: 1 lasagna (8 servings)

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Ingredients

8 servings

For the filling
1½ lb (680 g) conch meat, fresh or frozen, thawed if frozen, patted dry, and cut into ½-inch (1 cm) pieces
¾ lb (340 g) large shrimp, peeled and deveined, halved lengthwise
2 large (350 g) red bell peppers, seeded, cored, and cut into ¼-inch (6 mm) dice
1 large (175 g) yellow bell pepper, seeded, cored, and cut into ¼-inch (6 mm) dice
1 large (200 g) yellow onion, finely diced
4 cloves (20 g) garlic cloves, minced
For the sauce
28 oz (800 g) canned crushed tomatoes
3 tbsp (45 g) tomato paste
½ cup (120 ml) fresh lime juice
½ cup (120 ml) unsweetened coconut cream
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (6 g) fresh thyme sprigs, leaves stripped from stems
1 tsp (3 g) dried oregano
½ whole (15 g) Scotch bonnet pepper, whole, left uncut (removed before serving) (optional)
kosher salt, to taste
freshly ground black pepper, to taste
For assembly
1 lb (454 g) lasagna noodles, cooked according to package directions, drained, and laid flat
2 cups (480 ml) whole-milk ricotta cheese, at room temperature
3 cups (340 g) whole-milk mozzarella cheese, shredded
1 cup (100 g) grated Parmigiano-Reggiano
1 whole (50 g) large egg, at room temperature
¼ cup (10 g) fresh cilantro, roughly chopped (optional)

Equipment (8)

9×13-inch (23×33 cm) baking dish
Large heavy-bottomed pot or Dutch oven
Medium bowl
Cutting board and sharp knife
Wooden spoon or silicone spatula
Aluminum foil
Grater (for cheese)
Measuring cups and spoons

Steps

Before you start

Preheat your oven to 375°F (190°C) about 15 minutes before baking
If using frozen conch, thaw completely in the refrigerator and pat dry
Cook lasagna noodles according to package directions, drain, and lay flat on parchment paper to prevent sticking
Have all ingredients prepped and measured before you begin assembling

1
Build the sauce base
- Heat olive oil in a large heavy-bottomed pot over medium heat.
- Add diced onion and bell peppers; sauté, stirring occasionally, for 6–8 minutes until softened and fragrant.
- Add minced garlic and cook for 1 minute more until aromatic.
- Stir in tomato paste and cook for 2 minutes, stirring constantly, to deepen the flavor.
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Ready when: Onions are translucent and peppers are tender; garlic is fragrant but not browned
Tip: Don't let the tomato paste burn—stir constantly and keep heat at medium to prevent scorching.
2
Simmer conch and seafood
- Add crushed tomatoes, lime juice, coconut cream, thyme, oregano, and the whole Scotch bonnet pepper (if using) to the pot.
- Stir well to combine.
- Bring to a gentle simmer over medium-low heat.
- Add the conch pieces and shrimp halves, stirring gently to distribute evenly.
- Simmer, uncovered, for 12–15 minutes, stirring occasionally, until the conch is tender and the shrimp are opaque and cooked through.
- Remove and discard the whole Scotch bonnet pepper.
- Season to taste with salt and black pepper.
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Ready when: Conch is fork-tender; shrimp are bright pink and opaque throughout
Tip: Keep the heat gentle—boiling vigorously will make the conch tough. Stir occasionally to prevent sticking.
3
Prepare cheese mixture
- In a medium bowl, combine ricotta, egg, 2 cups (227 g) of the shredded mozzarella, 0.75 cup (75 g) of the Parmigiano-Reggiano, 2 tablespoons (6 g) of fresh cilantro (if using), and a pinch each of salt and black pepper.
- Stir until smooth and well combined.
- Set aside.
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Ready when: Mixture is smooth and creamy with no lumps
Tip: Room-temperature ricotta and egg mix in more smoothly; cold ingredients will create lumps.
4
Assemble the lasagnaOven 375°F / 190°C
- Preheat the oven to 375°F (190°C) if not already done.
- Spread a thin layer of the conch sauce (about 1 cup / 240 ml) across the bottom of a 9×13-inch (23×33 cm) baking dish.
- Arrange a single layer of cooked lasagna noodles, overlapping slightly, to cover the sauce.
- Spread one-third of the cheese mixture (about 1 cup / 240 ml) over the noodles, then top with one-third of the remaining conch sauce (about 1.5 cups / 360 ml).
- Repeat layering: noodles, cheese mixture, conch sauce.
- End with a final layer of noodles, remaining conch sauce, and finally the remaining 1 cup (113 g) mozzarella and 0.25 cup (25 g) Parmigiano-Reggiano sprinkled evenly on top.
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Ready when: All three layers are visible; top cheese is evenly distributed
Tip: Overlap noodles by about 1 inch (2.5 cm) to prevent gaps. Spread the cheese mixture gently to avoid dragging up the sauce.
5
Bake coveredOven 375°F / 190°C
- Cover the baking dish loosely with aluminum foil (do not let foil touch the cheese layer—crimp it around the edges).
- Bake at 375°F (190°C) for 25 minutes.
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Ready when: Sauce is bubbly around the edges
Tip: The foil prevents the top from browning too quickly while the interior cooks through.
6
Uncover and finish bakingOven 375°F / 190°C
- Remove the foil and continue baking, uncovered, for 20–25 minutes more until the cheese on top is melted, bubbling around the edges, and lightly golden brown in spots.
- The internal temperature of the filling should reach 165°F (74°C) when measured with an instant-read thermometer inserted into the center.
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Ready when: Cheese is melted and lightly golden; filling reaches 165°F (74°C) internally; sauce bubbles vigorously at edges
Tip: If the top is browning too quickly, tent loosely with foil. The lasagna will continue to cook slightly as it rests.
7
Rest and serve
- Remove from the oven and let the lasagna rest, uncovered, for 10 minutes.
- This allows the layers to set so slices hold together neatly when cut.
- Cut into 8 equal portions and serve warm, garnished with remaining fresh cilantro if desired.
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Ready when: Lasagna is piping hot; cheese is set but still soft
Tip: Use a sharp, hot knife dipped in warm water and wiped between cuts for cleaner slices.

Good to know

Tips

Fresh conch can be tough if not cooked properly. Pound it gently with a meat mallet before cutting into pieces for faster, more tender cooking—reduce the simmering time to 8–10 minutes if you do this.
Lime juice is essential to authentic Bahamian flavor; it brightens the sauce and complements the seafood. Use fresh juice, not bottled, for the best result.
If you cannot find fresh or frozen conch at your market, check specialty seafood shops, Caribbean markets, or online suppliers. Many Bahamian grocers carry frozen conch year-round.
For a lighter version, substitute half the ricotta and mozzarella with a mixture of labneh (thick yogurt) and part-skim mozzarella. The dish will be slightly less rich but still delicious.

Make ahead

The conch sauce can be made up to 1 day ahead, cooled completely, and refrigerated in an airtight container. Reheat gently over medium-low heat, stirring occasionally. Assemble the lasagna (through Step 4) up to 4 hours ahead, cover with plastic wrap, and refrigerate; add 5–10 minutes to the covered baking time if baking straight from the refrigerator.

Storage & reheating

Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in a microwave-safe dish, covered loosely with a damp paper towel, at 50% power for 3–4 minutes, or bake covered at 350°F (175°C) for 15–20 minutes until warmed through. The lasagna can also be frozen, unbaked, for up to 1 month (add 15–20 minutes to the covered baking time). Thaw in the refrigerator overnight before baking.

Substitutions

conch meat, fresh or frozen → squid (cleaned and cut into rings) or scallops (quartered), using the same weight. Squid will take a similar time to cook; scallops cook faster (8–10 minutes), so add them in the last few minutes of simmering to avoid overcooking.
large shrimp, peeled and deveined → langostinos (Norwegian lobsters) or jumbo lump crab meat, using the same weight. If using crab, fold it in gently at the end of simmering to keep large pieces intact.
unsweetened coconut cream → heavy cream or sour cream, using the same amount. Coconut cream adds authentic Caribbean flavor, but heavy or sour cream will give a creamier texture. Reduce to 0.25 cup (60 ml) if using sour cream to avoid overpowering acidity.
Scotch bonnet pepper → habanero pepper or jalapeño (seeded for less heat), using the same weight. Scotch bonnets are quite spicy; habaneros are similar; jalapeños are much milder. Adjust to your heat preference.