Seafood Lasagna
A comforting and elegant lasagna featuring a delightful blend of savory seafood, creamy béchamel sauce, and gooey cheese, perfect for the whole family.
Ingredients
For the béchamel sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup parmesan cheese
For the cheese filling
- 10 oz ricotta cheese
- 1/2 cup mozzarella cheese
- 1 large egg
- 1 tablespoon fresh parsley for flavor
- 1 pinch salt
For the lasagna
- 1 lb mixed seafood (shrimp and scallops) can substitute with grilled chicken for a non-seafood option
- 1/2 lb lasagna noodles can use no-boil noodles
Instructions
Preparation
- Preheat the oven to 180°C (350°F) and grease a 9 x 13 inch baking dish.
- In a saucepot, melt the butter over medium heat. Stir in the flour for about one minute, then gradually add the milk, stirring continuously until the mixture thickens. Remove from heat and stir in the parmesan cheese.
- In a mixing bowl, combine the ricotta cheese, shredded mozzarella, whisked egg, parsley, and a pinch of salt. Mix until well combined.
- Heat olive oil in a skillet over medium heat and cook the mixed seafood for about 3 minutes until just cooked through.
Layering
- Spread a portion of the béchamel sauce at the bottom of the baking dish. Add a layer of lasagna noodles, followed by half of the ricotta mixture, half of the seafood mix, and more béchamel. Repeat these layers until all ingredients are used up, finishing with a final layer of béchamel and the remaining mozzarella cheese on top.
Baking
- Place the lasagna in the preheated oven and bake for about 35 minutes or until the top is golden and bubbling.
Notes
Store leftovers in an airtight container for up to 3-4 days. Can be frozen for up to 3 months.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 8gSodium: 500mgFiber: 2gSugar: 3g
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