LasagnaItalianMedium

Christmas Seafood and White Wine Lasagna

Name: Christmas Seafood and White Wine Lasagna
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1¼ pounds (570 g) large shrimp (16/20 count), peeled and deveined, patted dry with paper towels; 1 pound (454 g) sea scallops (10/20 count), side muscle removed, patted dry with paper towels; 5 tablespoons (71 g) unsalted butter, divided; 2 tablespoons (30 ml) extra-virgin olive oil; 3 whole (90 g) medium shallots, finely minced; 4 whole (20 g) garlic cloves, minced; 1½ cups (355 ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio); 2 cups (475 ml) heavy cream; ½ cup (12 g) fresh dill, loosely packed, finely chopped; 1 whole (58 g) lemon, zest only, finely grated; 2 tablespoons (30 ml) fresh lemon juice; kosher salt, to taste; freshly ground black pepper, to taste; ¼ teaspoon (½ g) ground nutmeg; 3 tablespoons (24 g) all-purpose flour; ¾ pound (340 g) dried lasagna noodles, cooked al dente, drained; ¾ cup (75 g) freshly grated Parmigiano-Reggiano; 1 cup (113 g) whole-milk mozzarella, shredded; 1 medium (200 g) fennel bulb, thinly sliced, core removed (optional)

From the MyKitchenBank Kitchen

A luxurious baked lasagna celebrating the festive season with succulent shrimp, tender scallops, and a silky white wine cream sauce infused with fresh dill. Layers of delicate pasta sheets alternate with seared seafood, aromatic vegetables, and a rich béchamel, finished with a golden cheese crust. This elegant dish is impressive enough for holiday entertaining yet straightforward enough for a special weeknight dinner.

Prep: 45 min
Cook: 50 min
Wait: 20 min
Total: 1 hr 55 min
Makes: One 9×13-inch lasagna (8 servings)

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Ingredients

8 servings

1¼ pounds (570 g) large shrimp (16/20 count), peeled and deveined, patted dry with paper towels
1 pound (454 g) sea scallops (10/20 count), side muscle removed, patted dry with paper towels
5 tablespoons (71 g) unsalted butter, divided
2 tablespoons (30 ml) extra-virgin olive oil
3 whole (90 g) medium shallots, finely minced
4 whole (20 g) garlic cloves, minced
1½ cups (355 ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
2 cups (475 ml) heavy cream
½ cup (12 g) fresh dill, loosely packed, finely chopped
1 whole (58 g) lemon, zest only, finely grated
2 tablespoons (30 ml) fresh lemon juice
kosher salt, to taste
freshly ground black pepper, to taste
¼ teaspoon (0.5 g) ground nutmeg
3 tablespoons (24 g) all-purpose flour
¾ pound (340 g) dried lasagna noodles, cooked al dente, drained
¾ cup (75 g) freshly grated Parmigiano-Reggiano
1 cup (113 g) whole-milk mozzarella, shredded
1 medium (200 g) fennel bulb, thinly sliced, core removed (optional)

Equipment (9)

9×13-inch (23×33 cm) baking dish
Large skillet (12-inch), stainless steel preferred
Medium saucepan
Whisk
Wooden spoon
Cutting board
Sharp knife
Measuring cups and spoons
Paper towels

Steps

Before you start

Preheat your oven to 375°F (190°C) 15 minutes before assembly.
Have all ingredients prepped and ready; seafood lasagna cooks quickly and benefits from assembly efficiency.
Pat the shrimp and scallops completely dry with paper towels to ensure proper searing and prevent sticking.

1
Cook the lasagna noodles
- Bring a large pot of salted water to a rolling boil.
- Add lasagna noodles and cook until al dente, about 8–10 minutes (check package instructions).
- Drain in a colander, toss lightly with 1 teaspoon olive oil to prevent sticking, and lay flat on parchment paper or a clean kitchen towel.
- Set aside.
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Ready when: Noodles are tender but still slightly firm to the bite, not soft or mushy
Tip: Do not overcook noodles; they will continue to soften during baking. Avoid oiling with a full amount of olive oil, which can make them slippery.
2
Sear the seafood
- Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat until the foam subsides and the oil shimmers, about 1 minute.
- Working in batches to avoid overcrowding, sear the shrimp for 1–1.5 minutes per side until just opaque and lightly golden; transfer to a plate.
- In the same skillet, sear the scallops 1–2 minutes per side until golden and just cooked through; transfer to the plate with the shrimp.
- Season both with a pinch of salt and pepper.
- Do not clean the skillet; the fond will flavor the sauce.
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Ready when: Shrimp are pale opaque throughout, scallops are just cooked through and opaque at the center
Tip: Do not overcook the seafood; it will finish cooking in the oven. Pat seafood completely dry before searing for a proper crust.
3
Build the base sauce
- Reduce heat to medium.
- In the same skillet, melt 1.5 tablespoons butter, then add minced shallots and cook, stirring, for 2 minutes until softened and fragrant.
- Add minced garlic and cook for 30 seconds.
- Sprinkle flour over the mixture and stir for 1 minute to form a light roux, scraping up any browned bits from the bottom of the pan.
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Ready when: Mixture is bubbling gently and has a light nutty aroma
Tip: Stir constantly to avoid lumps. The roux should be pale, not browned, for a delicate sauce.
4
Deglaze and reduce wine
- Pour 1.5 cups white wine into the skillet, scraping the bottom with a wooden spoon to release any browned bits.
- Bring to a simmer over medium heat and let bubble gently for 4–5 minutes, stirring occasionally, until reduced by about half.
- The sauce should smell fragrant with a balanced wine flavor, not sharp or raw.
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Ready when: Wine is noticeably reduced and fragrant; alcohol smell has largely dissipated
Tip: Reducing the wine mellows its sharpness and concentrates its flavor. Do not skip this step.
5
Finish the cream sauce
- Slowly pour in 2 cups heavy cream, whisking constantly to ensure the roux and cream combine smoothly without lumps.
- Bring to a gentle simmer and cook, stirring occasionally, for 3–4 minutes until slightly thickened.
- The sauce should coat the back of a spoon.
- Remove from heat and stir in lemon zest, lemon juice, fresh dill, nutmeg, and a generous pinch each of salt and pepper.
- Gently fold in the seared shrimp and scallops.
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Ready when: Sauce is creamy, slightly thickened, and coats a spoon; seafood is warmed through
Tip: Whisk slowly and steadily to prevent lumps. Fold in the seafood gently at the end to avoid breaking the pieces.
6
Assemble the lasagnaOven 375°F / 190°C
- Preheat the oven to 375°F (190°C) if not already done.
- Spread a thin layer of seafood sauce (about 0.75 cup) on the bottom of a 9×13-inch baking dish.
- Arrange 3–4 lasagna noodles to cover the sauce with slight overlap.
- Spread about 1.25 cups sauce over the noodles, then sprinkle with about 3 tablespoons Parmigiano-Reggiano and 3 tablespoons mozzarella.
- If using fennel, scatter a thin layer of thinly sliced fennel over the cheese.
- Repeat layers: noodles, sauce, cheeses, and fennel if using.
- Continue until the dish is full, ending with a final noodle layer topped with the remaining sauce and an even distribution of the remaining Parmigiano-Reggiano and mozzarella.
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Ready when: Lasagna is evenly layered with sauce visible between noodles and cheese on top
Tip: Do not overfill with sauce on each layer; too much will make the lasagna watery. Distribute the seafood evenly throughout the layers for consistent flavor in each slice. Fennel adds a subtle sweetness; use it sparingly so it complements rather than dominates the dill and seafood.
7
Bake until bubbly and goldenOven 375°F / 190°C
- Cover the baking dish with aluminum foil and bake at 375°F (190°C) for 30 minutes.
- Remove the foil and bake for an additional 15–20 minutes until the top is golden brown, the edges are bubbling, and a knife inserted into the center meets slight resistance (the pasta is tender, not hard).
- If the top is browning too quickly, tent loosely with foil.
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Ready when: Top is golden brown and edges bubble; center is hot throughout when tested with a knife
Tip: Do not overbake; the sauce can become dry. Watch the top in the final 10 minutes to prevent excessive browning.
8
Rest before serving
- Remove the lasagna from the oven and let rest, uncovered, for 10 minutes at room temperature.
- This allows the layers to set and makes serving cleaner.
- The carryover heat will finish cooking any slightly undercooked portions.
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Ready when: Top is firm to the touch but still warm; sauce has thickened further
Tip: Resting is crucial for clean serving. Cutting into a hot lasagna will cause it to fall apart.

Good to know

Tips

For best results, use fresh, never-frozen seafood if possible. If using frozen shrimp or scallops, thaw completely in the refrigerator overnight and pat very dry before searing.
The quality of white wine matters: choose one you'd drink. Acidic or funky wine will muddy the delicate sauce. A crisp Sauvignon Blanc or Pinot Grigio is ideal.
Fennel adds a subtle sweetness that bridges the dill and seafood beautifully. Slice it thinly and layer it with the sauce during assembly (step 6) for best results. Use sparingly so it complements rather than dominates.
This dish is forgiving of slight adjustments: if the sauce seems too thin after cooking, use slightly less cream next time; if too thick, thin it with 2 tablespoons of the pasta cooking water or warm broth.

Make ahead

The seafood cream sauce can be made up to 4 hours ahead and refrigerated in an airtight container. Reheat gently over low heat, stirring occasionally, before assembly. Lasagna noodles can be cooked and laid out up to 2 hours ahead. For a full make-ahead, assemble the complete lasagna and refrigerate unbaked for up to 12 hours; add 10–15 minutes to the bake time if baking from cold.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 325°F (163°C) oven, covered with foil, for 20–25 minutes until heated through. Do not microwave, as the sauce will separate. Lasagna can be frozen, well wrapped, for up to 1 month; thaw in the refrigerator overnight and reheat as above, adding 10 minutes to the reheating time.

Substitutions

fresh dill, loosely packed → 1 teaspoon dried dill or 2 tablespoons fresh tarragon. Tarragon adds a subtle anise note that complements seafood beautifully. Add dried herbs to the sauce in step 5 instead of at the end to bloom their flavors.
dry white wine (such as Sauvignon Blanc or Pinot Grigio) → 1.5 cups dry vermouth or 0.75 cup clam juice mixed with 0.75 cup chicken broth. Vermouth adds herbal notes; clam juice with broth deepens the seafood flavor without the wine's acidity. Either works well.
sea scallops (10/20 count), side muscle removed → 1 pound large sea prawns or langoustines, peeled. Prawns cook similarly to large shrimp and scallops. Use the same searing times. Langoustines are more delicate; reduce searing time by 30 seconds per side.
fennel bulb → 0.5 cup finely diced celery or 2 tablespoons fennel seed mixed into the sauce. Fennel adds a subtle sweetness. Celery is more neutral; fennel seed is more concentrated. Stir seed into the sauce in step 5.