Description
Discover the ultimate Seafood Lasagna Recipe, perfect for dinner parties. Learn step-by-step how to create a creamy, flavorful dish that impresses every guest.
Ingredients
- 2 tablespoon (30 ml) s butter
- 2 tablespoon (30 ml) s all-purpose flour
- 2 cup (480 ml) s milk
- 1/2 cup (120 ml) parmesan cheese freshly grated
- 1/2 teaspoon (3 ml) salt
- 10 oz (283 g) ricotta cheese
- 1/2 cup (120 ml) moz zarella cheese shredded
- 1 large egg whisked
- 1 teaspoon (5 ml) dried parsley
- 1/2 teaspoon (3 ml) salt
- 1 pound (454 g) seafood mix
- 1 teaspoon (5 ml) olive oil
- 1/2 teaspoon (3 ml) salt
- 1/4 teaspoon (1 ml) pepper
- 1 teaspoon (5 ml) dried parsley
- 1/2 lb (227 g) lasagna noodles fresh
- 1/2 cup (120 ml) moz zarella cheese shredded
Instructions
- Preheat your oven to 180C (350F) and lightly coat a 9 x 13-inch baking dish with oil or butter, then put it aside.
- Start by making the bechamel sauce. In a saucepan over medium flame, melt the butter. Add the flour and cook for a minute. Gradually incorporate the milk, stirring continuously until the mixture thickens. Mix in the parmesan cheese and take it off the heat.
- For the cheese filling, blend all the filling components in a bowl until they are thoroughly mixed. Set it aside.
- In a skillet, heat up the olive oil. When hot, add the seafood mix, salt, pepper, and parsley, cooking for about 3 minutes.
- To construct the lasagna, spread a portion of the bechamel sauce at the base of your prepared dish. Lay down some lasagna noodles over the sauce. Over the noodles, layer one-third of the ricotta mixture, followed by one-third of the seafood mix and one-third of the sauce. Repeat the layers and top with shredded mozzarella and freshly grated parmesan.
- Bake the lasagna for 35 minutes. If the top browns too fast, cover with aluminum foil and continue baking until the cheese is fully melted.
- Once baked, take the lasagna out of the oven and allow it to rest for a few minutes before cutting and serving.
Notes
- Whisk constantly when adding milk to the bechamel to avoid lumpsnEnsure ricotta is at room temperature for a smoother cheese blendnLet seasoned seafood rest briefly before cooking to boost flavor
