This Seafood Lasagna is a delightful twist on the classic Italian dish. It features layers of creamy cheese, succulent seafood, and perfectly cooked lasagna noodles, making it an irresistible meal for seafood lovers.
Preparation time
30min
Cooking time
40min
Ingredients
8 Servings
- 0.5 tsp black pepper
- 60 grams butter
- 60 grams flour
- 2 cloves garlic
- 240 ml heavy cream
- 12 pieces lasagna noodles
- 480 ml milk
- 475 grams mozzarella cheese
- 1 tbsp olive oil
- 120 grams parmesan cheese
- 2 tbsp parsley
- 475 grams ricotta cheese
- 1 tsp salt
- 450 grams scallops
- 450 grams shrimp
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Cook the lasagna noodles according to the package instructions. Drain and set aside.
Step 3
In a large skillet, heat the olive oil over medium heat. Add the shrimp and scallops and cook until they are just done, about 3-4 minutes. Remove from heat and set aside.
Step 4
In a saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 2 minutes to form a roux.
Step 5
Gradually whisk in the milk and heavy cream. Continue to cook, stirring constantly, until the sauce thickens, about 5-7 minutes.
Step 6
Add the garlic, salt, and black pepper to the sauce. Stir to combine.
Step 7
In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese.
Step 8
To assemble the lasagna, spread a thin layer of the sauce on the bottom of a baking dish. Place a layer of lasagna noodles over the sauce.
Step 9
Spread half of the ricotta cheese mixture over the noodles, then add half of the cooked seafood.
Step 10
Pour a third of the sauce over the seafood, and then sprinkle with some of the mozzarella cheese.
Step 11
Repeat the layers, ending with a final layer of noodles and sauce. Sprinkle the remaining mozzarella and Parmesan cheese on top.
Step 12
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the top is golden and bubbly.
Step 13
Garnish with chopped parsley before serving.