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shrimp and salmon lasagna

Seafood Lasagna (Lasaña Marinera)

Erica Dinho
5 from 8 votes


  • ¾ pound dried lasagna noodles
  • 4 cups whole milk
  • 8 tablespoons butter
  • ½ cup all purpose flour
  • Salt and pepper
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • ½ cup grated onions
  • ½ cup grated carrots
  • 2 garlic cloves minced
  • ¼ cup white wine
  • 1 cup heavy cream
  • 1 teaspoon tomato paste
  • ½ teaspoon ground cumin
  • 1 lb medium shrimp peeled deveined and cut into pieces
  • 1 ½ pounds cooked salmon cut into small pieces
  • ¼ cup fresh parsley chopped
  • 1 cup grated mozzarella cheese
  • 1 cup freshly ground Parmesan


  • Preheat the oven to 375 degrees F.
  • Bring a large pot of salted water to a boil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
  • To make the white sauce, bring the milk to a simmer in a small pot and set aside. In a medium saucepan melt the butter. Add the flour and cook for about 2 minutes over low heat, stirring constantly with a wooden spoon. Pour the warm milk into the flour mixture. Season with and pepper. Stir using a whisk, for about 3 minutes, until thick. Turn off the heat and set aside.
  • To make the filling: Heat oil and butter in a large pan. Add the onions, carrots, garlic and cook for about 5 minutes.
  • Add the wine and cook for 2 minutes. Add the heavy cream, tomato paste, cumin, shrimp and salmon. Stir and set aside.
  • To assemble the lasagna, spread some of the white sauce in the bottom of baking dish.
  • Arrange a layer of noodles on top, then more sauce, followed by ⅓ of the seafood mixture, ¼ cup grated mozzarella and ¼ cup of parmesan cheese. Repeat 2 more times, layering noodles, sauce, seafood, mozzarella and Parmesan.
  • Top with a final layer of noodles and white sauce, and sprinkle with the remaining mozzarella and Parmesan cheese.
  • Bake the lasagna for about 40 minutes, or until the top is browned Allow to sit for 15 minutes, sprinkle with fresh parsley and serve hot.
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