Seafood Lasagna
Delicious seafood lasagna with layers of creamy béchamel and rich seafood filling.
Ingredients
Main Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 0.5 cup freshly grated parmesan cheese
- 0.5 teaspoon salt
- 10 ounces ricotta cheese
- 0.5 cup shredded mozzarella cheese
- 1 large egg, whisked
- 1 teaspoon dried parsley
- 0.5 teaspoon salt
- 1 pound seafood mix
- 1 teaspoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 1 teaspoon dried parsley
- 0.5 pound fresh lasagna noodles
- 0.5 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9 x 13-inch baking dish.
- To make the béchamel sauce, melt the butter in a saucepot over medium heat. Add the flour and cook for about a minute until it turns golden. Gradually pour in the milk, stirring constantly until the sauce thickens. Stir in the parmesan cheese and remove from heat.
- For the cheese filling, combine the ricotta cheese, shredded mozzarella, whisked egg, dried parsley, and salt in a bowl. Mix well and set aside.
- In a skillet, heat the olive oil over medium heat. Add the seafood mix along with salt, pepper, and parsley. Cook for about 3 minutes or until the seafood is just cooked through. This step adds wonderful flavor to the seafood.
- Now, it’s time to assemble the lasagna! Start by spreading some béchamel sauce on the bottom of the baking dish. Add a layer of lasagna sheets, then spread 1/3 of the ricotta cheese mixture, followed by 1/3 of the seafood mix, and then 1/3 of the béchamel sauce. Repeat this layering process until all ingredients are used, finishing with a layer of béchamel topped with grated mozzarella and parmesan.
- Bake the lasagna in the preheated oven for 35 minutes. If the top browns too quickly, cover it with foil until the cheese melts and is bubbly.
- Once baked, let the lasagna cool for a few minutes before slicing and serving. This helps to set the layers and makes serving easier.
Notes
For a richer flavor, consider adding a layer of sautéed spinach or mushrooms between the seafood mix and cheese layers.