This is seafood lasagna like you’ve never seen it. I’m taking an Italian classic and remixing it Floribbean-style—rolling the noodles, stuffing them individually, and layering bold Caribbean flavors with refined technique. This isn’t basic comfort food. This is elevated, intentional, and full of soul. I built this dish for people who want something special on the table—date night, celebrations, or when you just want to cook with confidence. It’s rich, balanced, and deeply flavorful, pulling from Caribbean roots while respecting classical structure. That’s how I cook.

Ingredients

Prep Time: 30 minutes - Cook Time: 50 minutes – Servings: 8 For the Seafood Filling: • 1 lb shrimp, peeled and deveined, chopped • 1/2 lb scallops, chopped • 1/2 lb crabmeat, picked over for shells • 1/2 cup mahi-mahi, diced (optional for extra texture) • 2 tbsp olive oil • 1 small onion, finely diced • 1 red bell pepper, diced • 1 yellow bell pepper, diced • 2 garlic cloves, minced • 1/4 cup dry white wine • 1/4 cup chopped fresh cilantro • 1/4 cup chopped fresh parsley • 1 tsp paprika • 1 tsp Old Bay seasoning • Salt and pepper to taste For the Sauce: • 4 tbsp unsalted butter • 4 tbsp all-purpose flour • 2 cups low-sodium chicken broth • 1/2 cup heavy cream • 1/2 cup coconut milk • 1/4 cup lime juice • 1/4 tsp nutmeg • 1/2 tsp smoked paprika • 1/2 tsp turmeric (for color) • Salt to taste For the Ricotta Mixture: • 2 cups ricotta cheese • 1 egg • 1/2 cup shredded mozzarella cheese • 1/4 cup grated Parmesan cheese

• ½ cup chopped spinach

• Zest of 1 lime • 1 tbsp chopped fresh thyme For Assembly: • 12 lasagna noodles, cooked and drained • 2 cups shredded mozzarella cheese • 1 cup shredded Monterey Jack cheese • 1/2 cup grated Parmesan cheese • Fresh cilantro for garnish

Ingredient Notes & Substitutions

Seafood mix: Shrimp, scallops, mahi mahi, and crab give layers of texture. You can swap mahi for snapper or grouper if needed. Coconut milk: Adds richness and Caribbean identity. Full-fat is best—don’t water this down. Jerk seasoning (mild): This brings complexity, not heat. Use a quality blend, not just spice heat. Rum + white wine: Both are for depth, not booze. Alcohol gets cooked off—flavor stays. Kale: Adds color and balance. Spinach works if that’s what you have.

Directions

1. Prepare the Seafood Filling: 1. Heat olive oil in a large skillet over medium heat. Sauté onion, red bell pepper, and yellow bell pepper until softened (about 3 minutes). 2. Add garlic and cook for another minute until fragrant. 3. Stir in shrimp, scallops, and mahi-mahi, cooking until opaque (2-3 minutes). 4. Add crabmeat, white wine, paprika, Old Bay seasoning, salt, and pepper. Cook for 1-2 minutes. 5. Remove from heat and stir in fresh cilantro and parsley. Set aside. 2. Make the Tropical Sauce: 1. In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux. 2. Slowly whisk in chicken broth, heavy cream, and coconut milk. Bring to a simmer, stirring constantly. 3. Add lime juice, nutmeg, smoked paprika, turmeric, and salt. Simmer until thickened (5-7 minutes). 3. Prepare the Ricotta Mixture: 1. In a bowl, combine ricotta cheese, egg, mozzarella, Parmesan, lime zest, spinch, and thyme. Mix until smooth. 4. Assemble the Lasagna: 1. Preheat your oven to 375°F (190°C). 2. Spread a thin layer of the tropical sauce on the bottom of a 9x13-inch baking dish. 3. Layer 3-4 lasagna noodles over the sauce. 4. Spread a layer of ricotta mixture, followed by the seafood filling. Spoon tropical sauce over the seafood. 5. Sprinkle a mix of mozzarella and Monterey Jack cheeses. Repeat layers until all ingredients are used, finishing with cheese on top. 5. Bake the Lasagna: 1. Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes, or until the top is bubbly and golden brown. 6. Garnish and Serve: 1. Let the lasagna rest for 10 minutes before slicing. 2. Garnish with diced mango and fresh cilantro for a Floribbean flair.

Chef Winston’s Tips

• Don’t overcook the seafood in the pan—it finishes cooking in the oven.
• Always add hot liquid to your roux to avoid lumps and get a smooth sauce.
• Fold crab in during assembly, not cooking—you want to see and taste it.
• If the sauce coats the back of a spoon and holds a clean line, it’s perfect.
• Let the lasagna rest before cutting. Structure matters as much as flavor.