Seafood Lasagna

Seafood Lasagna Recipe

Ingredients:

• For the filling:
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 lb (225 g) shrimp, peeled & deveined
  • 1/2 lb (225 g) crab meat (fresh or imitation)
  • 1/2 lb (225 g) white fish (like cod or halibut), cut into bite-size pieces
  • Salt & pepper, to taste
  • 1 tsp paprika (optional)
  • 2 tbsp fresh parsley, chopped
• For the sauce:
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp nutmeg (optional)
  • Salt & pepper, to taste
• For layering:
  • 9–12 lasagna noodles (regular or no-boil)
  • 2 cups ricotta or cottage cheese
  • 1 egg (to mix with ricotta)
  • 2 cups shredded mozzarella
  • Extra Parmesan for topping

Instructions:

1. Cook the seafood filling:
   • Heat olive oil in a skillet. Sauté onion and garlic until fragrant.
   • Add shrimp, crab, and fish. Season with salt, pepper, and paprika. Cook just until seafood turns opaque (don’t overcook). Stir in parsley. Set aside.
3. Make the white sauce:
   • In a saucepan, melt butter. Whisk in flour to form a roux.
   • Slowly add warm milk and cream, whisking until smooth and thickened.
   • Stir in Parmesan, nutmeg, salt, and pepper. Remove from heat.
5. Prepare ricotta mixture:
   • Mix ricotta with 1 egg, a pinch of salt, and a bit of parsley.
7. Assemble the lasagna:
   • Preheat oven to 375°F (190°C).
   • Spread a thin layer of white sauce in the bottom of a greased 9×13 inch (23×33 cm) baking dish.
   • Add a layer of noodles, then some ricotta mixture, seafood filling, sauce, and mozzarella.
   • Repeat layers until all ingredients are used, finishing with sauce and mozzarella on top.
9. Bake:
   • Cover with foil and bake for 25 minutes.
   • Uncover and bake another 20 minutes, until bubbly and golden on top.
   • Let rest 10 minutes before serving.