Nova Scotia Seafood Lasagna
In the fishing villages and harbor towns, East Coast cuisine shines. Nova Scotia Seafood Lasagna is at its heart, a dish that captures the Maritimes' soul.
Growing up, I liked seafood. Nova Scotia Seafood Lasagna changed that, from like to love. It's a mix of tender pasta, fresh lobster, scallops, and haddock, all in a creamy sauce. It's a feast for the senses, celebrating East Coast Canadian flavors.
My Journey with Nova Scotia Seafood Lasagna
I remember the smell of fresh Atlantic seafood in our kitchen. It was often mixed with Italian dishes, the aroma was wonderful.
As I got older, I wanted to make this dish myself. It reminded me of my childhood and the joy of sharing meals with family. It shows how food connects us to our past and the land and sea.
Mixing Nova Scotia's seafood with Italian cooking makes a special lasagna. It's not just tasty but also tells our coastal story. It shows the rich food culture of Nova Scotia.
Essential Seafood Ingredients
To make a true Nova Scotia seafood lasagna, you need the freshest ingredients from the Maritime region. I've found that lobster, shrimp, and haddock capture the coastal flavor, but you can go with other options, too.
Lobster is the star of Nova Scotia's seafood. Its sweet meat makes any dish special, like our seafood lasagna.
Shrimp is another must-have for our lasagna. I prefer plump, juicy shrimp. They offer a better taste and texture IMO.
Haddock is also great for a complete Nova Scotia seafood lasagna experience. This firm fish contrasts well with lobster and shrimp. Haddock from the Atlantic Ocean is your best option for quality and freshness.
Choosing lobster, shrimp, and haddock for your lasagna makes it truly special. They create a dish that feels like a trip to Nova Scotia's coast.
| Seafood Ingredient | Sourcing Tip | Contribution to Lasagna |
|---|---|---|
| Lobster | Use locally sourced, fresh lobster from Nova Scotia | Adds a sweet, succulent flavor and luxurious texture |
| Shrimp | Select plump, juicy shrimp from the Northumberland Strait | Provides delicate, briny notes to the dish |
| Haddock | Source the fish from the pristine waters of the Atlantic Ocean | Contributes a firm, flaky texture and balances the richer flavors |
East Coast Shellfish Selection
The east coast offers a variety of tasty options. From salty oysters to tender scallops, each adds something special to your dish.
When making my scallop lasagna, I choose the freshest east coast shellfish available. Plump scallops are the main attraction, bringing a sweet taste that goes well with creamy sauce. I also add briny oysters for their unique flavor and firm texture.
| Shellfish | Flavor Profile | Culinary Contribution |
|---|---|---|
| Scallops | Sweet, delicate | Provides the primary seafood flavor and tender texture |
| Oysters | Briny, firm | Adds a subtle, savory complexity and contrasting mouthfeel |
| Mussels | Slightly sweet, meaty | Contributes to the overall seafood character and heartiness of the dish |
By picking and mixing these east coast seafood specialties, I make a scallop lasagna that celebrates the region's seafood.
Seafood Béchamel Sauce
This creamy sauce brings the taste of the sea to your lasagna.
We start by cooking onions, garlic, and thyme. This mix creates a base that lets the seafood flavors take center stage. Then, we add a roux to make the sauce smooth and thick.
The best part of the sauce is the seafood. I mix in shrimp, scallops, and crabmeat, cooked just right. This mix adds a deep, salty flavor that's amazing.
Adding white wine and heavy cream makes the sauce creamy and rich. A sprinkle of Parmesan cheese adds a savory touch. This makes the sauce creamy and full of flavor, perfect for your seafood pasta bakes and nova scotia seafood dishes.
The flavors and texture will make your dishes unforgettable, with a taste of the Canadian East Coast.
Layering Techniques
The dish starts with tender lasagna noodles. Then, a rich seafood mix is layered on top. I sauté shrimp, scallops, and crab in butter and garlic. This mix is then blended with creamy béchamel sauce.
- Start with a layer of cooked lasagna noodles at the bottom of a baking dish.
- Spread a lot of the seafood-béchamel mix over the noodles for even coverage.
- Add a sprinkle of Parmesan cheese on top for extra richness.
- Keep layering noodles, seafood filling, and cheese until you reach the dish's top.
- End with a layer of noodles and a lot of béchamel sauce on top.
By layering these carefully, you'll create a maritime seafood cuisine dish that will wow your guests and please your palate.
Wine Pairing
A crisp white wine is my go-to for this lasagna. A Nova Scotia Tidal Bay or Riesling works well. Their acidity and minerality balance the rich sauce. The citrus and stone fruit notes also match the seafood's briny sweetness.
For a bolder choice, a light-to-medium-bodied red wine is great. A Nova Scotia Pinot Noir or Gamay Noir fits perfectly. Its red fruit and soft tannins blend well with the creamy pasta.
| Wine Pairing | Flavor Profile | Why It Works |
|---|---|---|
| Nova Scotia Tidal Bay or Riesling | Crisp, lively acidity, citrus and stone fruit notes | Cuts through the richness of the seafood béchamel sauce, providing a refreshing balance |
| Nova Scotia Pinot Noir or Gamay Noir | Light-to-medium-bodied, vibrant red fruit, soft tannins | Seamlessly integrates with the creamy pasta dish, creating a harmonious and satisfying flavor experience |
Whether you prefer white or red, pick a wine that highlights Nova Scotia's flavors. It should also complement the lasagna's seafood taste.
Make-Ahead Tips and Storage
Making Nova Scotia Seafood Lasagna ahead of time is a smart move. Here are my best tips for making it ahead and storing it right:
- Build the lasagna but don't bake it yet. Cover it well with plastic wrap or foil and chill for up to 3 days. This lets the flavors grow without losing the texture.
- To store longer, freeze the lasagna. Wrap it in plastic or put it in a freezer-safe container. It can stay frozen for up to 3 months.
- Before baking, let the lasagna come to room temperature if it's been chilled or frozen. This ensures it cooks evenly and the seafood stays moist.
- If frozen, bake the lasagna straight from the freezer. Add 15-20 minutes to the cooking time. Watch it closely to avoid dry edges.
Using make-ahead and storage tips, you can enjoy Nova Scotia Seafood Lasagna with less effort. It's perfect for parties or a quick, tasty meal on a busy night.
Serving Suggestions and Side Dishes
For a side, a crisp salad is perfect. Try a Caesar or a mixed green salad with a light dressing. Adding local greens and veggies adds a special touch.
No meal in the Maritimes is complete without fresh bread. A sourdough or buttery biscuits pairs well with the lasagna. They offer a nice contrast in texture and temperature.
| Side Dish | Suggested Pairing |
|---|---|
| Caesar Salad | Crisp romaine lettuce, homemade croutons, Parmesan cheese, and a creamy Caesar dressing |
| Mixed Green Salad | Assorted greens, cherry tomatoes, cucumber, and a light vinaigrette |
| Sourdough Bread | Crusty, chewy texture that complements the seafood lasagna |
| Buttermilk Biscuits | Fluffy, buttery, and perfect for sopping up the delicious sauce |
Nova Scotia Seafood Lasagna (with crab and shrimp)
Ingredients:
- For the seafood filling:
- 1 lb cooked lobster meat (or substitute with crab or shrimp)
- 1/2 lb shrimp, peeled and deveined (optional)
- 1 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine (or fish stock)
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 1 tsp lemon zest (optional)
- Salt and pepper, to taste
- For the béchamel sauce:
- 4 tbsp butter
- 4 tbsp flour
- 2 cups milk (preferably whole milk)
- Salt and pepper, to taste
- Pinch of nutmeg (optional)
- For the lasagna:
- 9-12 lasagna noodles, cooked al dente
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions:
- Prepare the seafood filling:
- In a large skillet, melt butter over medium heat. Add onion and garlic, sautéing until softened (about 3-4 minutes).
- Add shrimp (if using) and cook until pink, about 2-3 minutes. If you're using lobster or crab, you can skip this step and add the cooked seafood directly to the sauce.
- Deglaze with white wine or fish stock and simmer for 2-3 minutes until slightly reduced.
- Lower the heat, add the cream, Parmesan cheese, and lemon zest, and stir to combine. Let the sauce thicken slightly. Season with salt and pepper to taste. Set aside.
- Make the béchamel sauce:
- In a saucepan, melt butter over medium heat. Add flour and whisk for about 1-2 minutes to form a roux.
- Gradually add milk, whisking constantly to prevent lumps. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
- Season with salt, pepper, and a pinch of nutmeg. Set aside.
- Assemble the lasagna:
- Preheat your oven to 375°F (190°C).
- In a 9x13-inch baking dish, spread a thin layer of béchamel sauce on the bottom.
- Layer 3-4 lasagna noodles over the sauce, followed by a layer of the seafood mixture and a sprinkle of mozzarella and Parmesan cheese.
- Add another layer of noodles, seafood mixture, béchamel sauce, and cheeses. Repeat until all ingredients are used up, finishing with a layer of béchamel sauce and a generous topping of cheese.
- Bake the lasagna:
- Cover with aluminum foil and bake for 25-30 minutes, then uncover and bake for an additional 10 minutes to brown the cheese on top.
- Let the lasagna rest for about 10 minutes before slicing and serving.
