Creamy Seafood Lasagna – Nonna Nina’s Way

There’s something truly special about a bubbling tray of lasagna coming straight out of the oven. The golden cheese, the creamy sauce, the smell filling the kitchen… it’s the kind of dish that makes everyone suddenly appear at the table asking, “Is it ready yet?”

Recently at Sunny Seafood headquarters, we had the pleasure of learning how to make a very special family seafood lasagna thanks to our guest chef for the day, Joe. This isn’t just any lasagna though — it’s a recipe that has been perfected over many family dinners, plenty of laughter, and, of course, a little bit of Italian passion.

But Joe didn’t come alone.

Right beside him was the real boss of the kitchen — his beautiful mum, Nonna Nina — making sure everything was done la maniera giusta (the right way). As Joe started cooking, Nonna kept a careful eye on every step, occasionally stepping in with a gentle correction or a classic Italian reminder of how things are really supposed to be done.

“More sauce, Joe!”“Piano, piano… not too fast!”And of course the most important rule of all: Lasagna must be made with amore.

Together we layered delicate pasta sheets with sweet seafood, silky béchamel sauce, tender mushrooms, and creamy mozzarella, building a dish that is rich, comforting, and full of flavour — just like something you’d find in an Italian family kitchen on a Sunday afternoon.

Whether you’re cooking for family, friends, or simply treating yourself to something special, this Nonna Nina–approved seafood lasagna brings together the best of Italian comfort cooking with the freshness of the ocean.

Allora… let’s make lasagna. And remember — Nonna's watching

Ingredients

Seafood Filling

• 750g of Mixed Seafood (Sunny Seafood Jumbo Crab Meat, Sunny Seafood Prawns, Sunny Seafood Scallops, Sunny Seafood Whole Round Squid) - Nonna said to cut this small

• 2 tbsp butter

• 1 clove garlic, minced

• 100 ml dry white wine

Béchamel Sauce

• 3 tbsp butter

• 3 tbsp flour

• 650ml milk

• 1/4 tsp ground nutmeg

• 1 bay leaf

• Salt and pepper to taste

Leek & Mushroom Layer

• 1 tbsp butter

• 2 leeks, sliced

• 1 clove garlic, minced

• 200g button mushrooms, sliced

• 150ml double cream

• 1 tbsp chopped parsley (we forgot to add this in the recipe and Nonna was not happy)

• Salt and pepper to taste

Lasagna Layers

• 300g fresh mozzarella, cut thinly

• 12 lasagna sheets (we used dry and pre-boiled them)

Instructions

Prepare the Seafood Filling

1. Preheat the oven to 180°C

2. In a large pan, melt butter over medium heat and sauté the minced garlic for about 30 seconds until fragrant.

3. Add the seafood mix and a pinch of salt. Cook while stirring for 2–3 minutes.

4. Pour in the white wine and allow it to reduce for about 5 minutes, stirring occasionally.

5. Remove the seafood from the pan and set aside.

Make the Béchamel Sauce

6. In the same pan, melt the butter. Add the flour and whisk well to create a roux. Cook for 2–3 minutes while stirring.

7. Gradually add the milk, then stir in the bay leaf and grated nutmeg.

8. Bring the sauce to a gentle boil, then simmer until it thickens enough to coat the back of a spoon.

9. Season with salt and pepper to taste. Remove the bay leaf and set the sauce aside.

Prepare the Leek and Mushroom Layer

10. In another pan, melt butter over medium heat.

11. Add sliced leeks, minced garlic, and mushrooms with a pinch of salt.

12. Cook for 7–10 minutes until the leeks are soft and mushrooms are fully cooked.

13. Stir in the heavy cream and chopped parsley. (dont forget to add the parsley)

14. Remove from heat and allow the mixture to cool slightly.

Assemble the Seafood Lasagna

15. Spread a thin layer of béchamel sauce over the bottom of a large baking dish.

16. Add a layer of fresh lasagna sheets.

17. Spread half of the seafood mixture and about one-third of the béchamel sauce.

18. Add another layer of lasagna sheets and spread the leek and mushroom mixture evenly.

19. Add another layer of lasagna sheets followed by the remaining seafood mixture and another third of the béchamel sauce.

20. Finish with the final layer of lasagna sheets, the remaining béchamel sauce, and scatter the thinly cut mozzarella slices over the top.

Bake the Lasagna

20. Cover the dish with aluminium foil (tip: lightly spray or brush the foil with oil so the cheese doesn’t stick).

21. Bake for 20 minutes.

22. Remove the foil and continue baking for 10–15 minutes, until the cheese is bubbly and lightly golden.

23. Allow the lasagna to rest for 5-10 minutes before slicing and serving.

✨ Serving Tip: Pair this creamy seafood lasagna with a crisp green salad and a glass of chilled white wine for a restaurant-quality meal at home.

To watch Video click HERE