I first made this seafood lasagna on a rainy Saturday when we wanted something soul warming and just a little different now it is one of the first things my friends request when they visit
- Butter: this adds rich flavor to the bechamel use unsalted for better control of seasoning choose high quality creamery butter
- All purpose flour: essential for thickening the sauce sift it first for an ultra smooth texture
- Milk: provides creaminess I recommend whole milk for the richest result check the date for freshness
- Parmesan cheese: gives the sauce depth and tang always grate fresh for best melt and flavor avoid pre shredded types if you can
- Ricotta cheese: brings creaminess select whole milk ricotta and check for a firm not watery texture
- Mozzarella cheese: for that melty stretchy layer use part skim for less grease shred fresh for perfect melt
- Large egg: helps bind the filling look for eggs with bright yellow yolks
- Dried parsley: for subtle herb flavor opt for a good quality dried parsley that still has some green color
- Salt: highlights all the flavors use kosher or sea salt for clean taste
- Seafood mix: for succulent bites thaw fully and pat dry for the best texture fresh or high quality frozen both work well
- Olive oil: helps the seafood cook evenly use extra virgin for more depth
- Pepper: adds a subtle kick grind fresh for extra aroma
- Lasagna noodles: fresh noodles cook up tender and quick pick ones that are slightly thick to hold up to the sauce
Step by Step Instructions
- Prepare the Oven and Pan:
- Grease a nine by thirteen inch baking dish generously to prevent sticking set your oven to one hundred eighty degrees Celsius or three hundred fifty degrees Fahrenheit so it is hot and ready
- Cook the Bechamel Sauce:
- Melt butter in a saucepot over medium heat stir in flour and cook exactly one minute stirring constantly so it does not brown slowly add milk while whisking until the sauce gently thickens it should coat the back of a spoon stir in parmesan cheese then take the pot off the heat you want the sauce silky without lumps
- Mix the Cheese Filling:
- In a medium bowl combine ricotta mozzarella egg parsley and salt Stir until the mixture is uniform look for a soft spreadable texture with flecks of parsley
- Sauté the Seafood:
- Heat olive oil in a skillet over medium heat add the seafood mix plus salt pepper and parsley Cook for three minutes Stir occasionally so everything cooks evenly and turns opaque but stays tender especially if using shrimp or scallops avoid overcooking
- Build the Layers:
- Spoon a thin layer of bechamel sauce on the bottom of your dish Place lasagna noodles over the sauce Spread a third of the ricotta mixture on top Sprinkle on a third of the cooked seafood Pour over a third of the remaining bechamel Repeat so you have three full layers The final layer should finish with mozzarella and extra parmesan for a golden bubbling top
- Bake It:
- Place the dish in your preheated oven Bake for thirty five minutes If the cheese is browning too fast cover loosely with foil Keep an eye so it melts rather than scorches
- Rest and Serve:
- When done baking take the lasagna out and let it cool five to ten minut
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