Shrimp Tuna Lasagna

I first encountered seafood lasagna during a trip to the Amalfi Coast, where a small family-run trattoria served the most incredible version I'd ever tasted. The combination of fresh seafood, creamy sauce, and perfectly cooked pasta was a revelation. When I returned home, I was determined to recreate that magic in my own kitchen. This recipe is my interpretation of that unforgettable meal, combining succulent shrimp with tender tuna for a protein-packed filling that's absolutely divine. The layers of ricotta, mozzarella, and Parmesan create this incredibly creamy texture that contrasts beautifully with the delicate seafood. What makes this dish special is how the flavors meld together during baking - the garlic and herbs infuse everything, while the cheese becomes golden and bubbly on top. I've added my own touch by arranging perfectly seared shrimp on the surface before the final bake, which not only looks stunning but adds an extra layer of flavor and texture. Every time I make this, I'm transported back to that sunny Italian afternoon, and I hope this recipe brings you the same joy it brings me.

Why I love this recipe

There are so many reasons this recipe has become one of my absolute favorites. First, it's incredibly versatile - you can make it ahead and refrigerate it until you're ready to bake, making it perfect for entertaining. The combination of two types of seafood gives it such depth of flavor that you won't find in traditional meat lasagnas. I love how elegant it looks when you serve it, with those beautiful shrimp on top and the layers visible from the side. It's also surprisingly forgiving - even if you're not an expert cook, this recipe will make you look like one. The creamy, cheesy goodness combined with the tender seafood creates this perfect balance of comfort and sophistication. Plus, it's packed with protein and actually quite nutritious despite being so indulgent. My family requests this for every special occasion now, and I never get tired of making it. The way the herbs and garlic perfume the kitchen while it bakes is just heavenly. Most importantly, it never fails to impress - whether I'm serving it to dinner guests or my picky teenage nephew, everyone always goes back for seconds.

What You Need From Your Kitchen

• Lasagna noodles: Cook until al dente, drain, and lay flat to prevent sticking
• Large shrimp: Peel, devein, and cook half for topping and half to mix into filling
• Tuna: Drain well and flake before mixing with other seafood
• Ricotta cheese: Mix with other cheeses and seafood to create creamy filling
• Mozzarella cheese: Shred fresh and use for layers and topping
• Parmesan cheese: Grate fresh for best flavor and sprinkle on top
• Bechamel sauce: Prepare homemade or use quality store-bought for layering
• Fresh parsley: Chop finely for garnish and mixing into cheese

Let's Make These Together

Cook and prepare pasta

Start by bringing a large pot of salted water to a boil and cooking your lasagna noodles according to the package directions until they're al dente. You want them tender but still with a slight bite since they'll continue cooking in the oven. Once done, drain them carefully and lay them flat on a clean kitchen towel to cool and prevent them from sticking together.

Prepare the seafood filling

Heat olive oil in a large skillet over medium heat and add your minced garlic, letting it become fragrant for about a minute. Cook half the shrimp until pink and set aside for your beautiful topping later. Then cook the remaining shrimp with the drained tuna, oregano, salt, and pepper, creating a flavorful seafood mixture that will be the star of your lasagna.

Create the cheese mixture

In a large bowl, combine the ricotta cheese with mozzarella, Parmesan, and fresh parsley. Fold in your cooked seafood mixture (except those gorgeous shrimp you're saving for the top) and season everything well. This creamy, seafood-studded filling is what makes this lasagna so incredibly special.

Assemble the layers

Preheat your oven to 375°F and start building your masterpiece. Spread a thin layer of bechamel on the bottom of your baking dish, then layer noodles, seafood-cheese mixture, and more bechamel. Repeat these layers, making sure each one is even and generous, until you've used all your filling and end with a final layer of noodles topped with bechamel.

Add finishing touches and bake

Sprinkle your remaining cheeses over the top and arrange those beautiful reserved shrimp in an attractive pattern. Cover with foil and bake for 30 minutes, then remove the foil and bake uncovered for another 15 minutes until everything is golden, bubbly, and irresistible. Let it rest for 10 minutes before cutting, garnish with fresh parsley, and prepare for the compliments to roll in.

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Switch Things Up

I'll never forget the first time I decided to combine shrimp and tuna in a lasagna. I was hosting a dinner party and wanted to create something unique that would surprise my seafood-loving friends. Standing in my kitchen, layering the creamy ricotta with the tender seafood, I could already imagine their reactions. When I pulled it out of the oven and arranged those perfectly cooked shrimp on top, it looked like something from a fancy Italian restaurant. The moment we cut into it and saw all those gorgeous layers, everyone gasped. My friend Maria, who's Italian, actually asked for the recipe on the spot. Now, whenever someone asks me to bring a dish to a gathering, this is what I make. The best part? It's become my signature recipe, and I love seeing people's faces when they take that first bite and realize it's not your ordinary lasagna.

Perfect Pairings

This luxurious seafood lasagna pairs beautifully with a crisp green salad dressed in a light lemon vinaigrette to cut through the richness. Garlic bread is always a winner for soaking up any extra sauce on the plate. For wine lovers, a chilled white wine like Pinot Grigio or Sauvignon Blanc complements the seafood perfectly. If you want to go all out, serve it with roasted asparagus or sautéed green beans with almonds. A simple arugula salad with cherry tomatoes and shaved Parmesan also works wonderfully. For dessert, keep it light with lemon sorbet or tiramisu to maintain that Italian theme.

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Frequently Asked Questions

→ Can I make this lasagna ahead of time?

Absolutely! You can assemble the entire lasagna up to 24 hours in advance and keep it covered in the refrigerator. Just add an extra 10-15 minutes to the baking time if you're putting it in the oven straight from the fridge. Some people even say it tastes better the next day because the flavors have more time to meld together.

→ Can I use a different type of seafood?

Yes, this recipe is very versatile! You can substitute the tuna with canned or fresh salmon, crab meat, or even lobster if you're feeling fancy. You could also use scallops cut into smaller pieces. Just make sure whatever seafood you choose is cooked properly and well-drained before adding it to the cheese mixture.

→ How do I prevent my lasagna from being watery?

The key is to drain your tuna very well and make sure your shrimp is cooked properly without releasing too much liquid. Also, let your cooked lasagna noodles drain completely. Most importantly, let the lasagna rest for at least 10 minutes after baking - this allows the layers to set and the excess moisture to be absorbed, resulting in perfect, clean slices.

→ Can I freeze seafood lasagna?

Yes, you can freeze it either before or after baking. If freezing unbaked, wrap it tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw in the refrigerator overnight before baking. If freezing after baking, cut into individual portions, wrap well, and freeze for up to 3 months. Reheat in the oven at 350°F until heated through.

→ What if I don't have bechamel sauce?

You can make a quick bechamel by melting 4 tablespoons of butter, whisking in 4 tablespoons of flour, then gradually adding 3 cups of warm milk while stirring constantly until thickened. Alternatively, you can use a good quality Alfredo sauce from a jar, though homemade bechamel gives the best results and authentic Italian flavor.

→ How do I know when the lasagna is done?

Your lasagna is done when the cheese on top is golden brown and bubbly, and you can see the sauce bubbling around the edges. If you insert a knife into the center and it comes out hot to the touch, it's ready. The internal temperature should reach 165°F if you want to check with a thermometer.

→ Can I make this gluten-free?

Yes! Simply substitute regular lasagna noodles with gluten-free lasagna noodles, which are readily available at most grocery stores. Make sure your bechamel sauce is thickened with a gluten-free flour or cornstarch. All the other ingredients are naturally gluten-free, so it's an easy substitution to make.

Conclusion

This Shrimp Tuna Lasagna is pure comfort food elevated to gourmet status. The combination of tender seafood, creamy cheese layers, and perfectly cooked pasta creates a dish that's both elegant enough for special occasions and comforting enough for family dinners. The golden-brown top with those beautiful shrimp makes it as stunning to look at as it is delicious to eat. Whether you're hosting a dinner party or treating your family to something special, this lasagna delivers on all fronts. It's rich, satisfying, and packed with protein, making it a complete meal that everyone will love.