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Seafood Lasagna with White Sauce

20 mins
45 mins
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If you finally have time to cook at home, this seafood lasagna has an easy-to-follow recipe and its step-by-step includes how to make the characteristic white sauce that it carries. This lasagna is a perfect combination of pasta and seafood, and Lent is the ideal excuse to make it. You will love its creamy flavor. Cook it in company and dare to try it.
Learn more about Brenda Villagomez


6 portions
  • 1 1/2 cups cream cheese, diced, for the sauce
  • 1 cup evaporated milk, for the sauce
  • 3/4 cups whole milk, for the sauce
  • 3 tablespoons parmesan cheese, grated, for the sauce
  • 3 tablespoons butter, for the filling
  • 1/2 cups onion, finely chopped, for filling
  • 2 tablespoons garlic, finely chopped, for filling
  • 1 cup White fish, diced, for filling
  • 1 cup squid, (rings) chopped, for filling
  • 1 cup shrimp, medium and clean, for filling
  • 1/4 cups parsley, finely chopped, for filling
  • 1/4 cups white wine, for the filling
  • to taste salt, for the filling
  • to taste black pepper, for the filling
  • 500 grams pasta for lasagna
  • 2 cups mozzarella cheese, grated, to gratin
  • to taste oregano
  • enough baguette, sliced, to accompany


Blend the cream cheese, evaporated milk, whole milk and Parmesan cheese until you get a homogeneous mixture.
In a hot pan, melt the butter and sauté the onion and garlic. Add the fish, squid, and shrimp; cook for five minutes. Add the parsley, pour the white wine and the liquefied sauce, season with salt and pepper. Cook for 5 more minutes and remove from the heat.
Preheat the oven to 180 ° C.
Assemble the lasagna in a baking dish, place a layer of lasagna sheets, a layer of seafood mixture and a layer of cheese. Repeat until finished with cheese. Add the oregano and bake for 45 minutes, at 180 ° C.
Serve accompanied by sliced baguette and a refreshing drink.


Serve with a sliced baguette and a refreshing drink.


You can grease the mold with butter before placing the sheets of pasta, this will ensure that it does not adhere to the mold.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Raquel Quintero
20/04/2020 09:22:45
Después del primer paso, para que la salsa sepa más a marisco y no tanto a leche, poner a hervir la salsa con las cascaras y las cabezas de las gambas durante 30 o 45 min. Pasado este tiempo, utilizar un colador fino para dejar la salsa sin las cascaras y continuar con el segundo paso. Después del paso dos si ves que la salsa esta muy líquida, añadir 1 cucharada sopera de maicena para espesar, dejar que hierva para que se disuelva bien y no queden grumos.

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