The Seafood Substitute To Give Your Lasagna A Unique Flavor

A lasagna layered with savory meat and gooey cheese is classic comfort food that seldom disappoints. Still, it may start to feel like pretty much the same dish every time you make it. Sure, some folks find that dependable flavor soothing, but if you want to switch things up one night for something truly unique, consider the ocean. The director of culinary at Sunseeker Resort, Kory Foltz, says seafood options should be considered as a substitute for the lasagna standards of sausage and beef.

"Seafood like shrimp, scallops, crab, and lobster work exceptionally well in lasagna due to their delicate yet flavorful profiles," he said. "Shrimp and scallops offer a firm, sweet bite; crab and lobster bring richness and elegance." You could even use squid if that's more up your alley, but whichever seafood you substitute the conventional meat with needs a bit of attention before it goes into the dish.

Foltz said, "To prep, lightly cook seafood first to reduce excess moisture, chop into bite-sized pieces, and check crab or lobster for shell fragments." Of course, you still have to properly layer your lasagna and build flavors within the dish before it can be baked. Your typical tomato sauce won't do, as it can mask the delicate flavor of the seafood, but Foltz knows just the thing that will make your fish or crustaceans shine.

While you still need to avoid common mistakes when cooking lasagna when using seafood as a substitute for meat, there are some nuances to making this version of the dish cohesive. To begin with, the sauce should be subtle. Foltz said, "In seafood-based lasagna, creamy sauces like béchamel, Alfredo, or a light garlic cream work best, complementing the delicate flavor of seafood without overwhelming it."

If you are feeling ambitious, making a seafood-based béchamel keeps the fare light and accents the flavors of the protein. You won't have much acidity without the tomato sauce, but it can easily be added in two different ways. "A splash of white wine in the sauce or seafood sauté adds acidity and aroma, rounding out the dish's richness," Foltz explained. As for dairy, plenty of cheeses can elevate a lasagna, but when substituting seafood for meat, mild ones are your best bet. "Cheeses such as ricotta, mozzarella, Parmesan, or mascarpone add creaminess and mild saltiness without clashing with the seafood's sweetness," Foltz said.

Of course, don't forget seasoning to put the finishing touches on your seafood lasagna. "Fresh herbs like parsley, dill, basil, or chives brighten the dish and enhance natural flavors," said Foltz, "while seasonings like garlic, lemon zest, white pepper, and a touch of nutmeg add depth and balance." Fresh herbs and seasonings add the chef's kiss to a seafood lasagna and make it a recipe to hold onto for those days when something a little different for dinner is calling your name.