Cheesy Seafood Lasagna (Print Version)
# Ingredients:
→ Bechamel Sauce
01 -
1/2 teaspoon salt
02 -
2 cups milk
03 -
2 tablespoons butter
04 -
1/2 cup freshly grated parmesan cheese
05 -
2 tablespoons all-purpose flour
→ Cheese Sauce Filling
06 -
1 large egg, beaten
07 -
10 ounces ricotta cheese
08 -
1/2 cup shredded mozzarella cheese
09 -
1 teaspoon dried parsley
10 -
1/2 teaspoon salt
→ Lasagna
11 -
1/4 teaspoon pepper
12 -
1 pound mixed seafood
13 -
1 teaspoon olive oil
14 -
1/2 pound fresh lasagna noodles
15 -
1/2 cup shredded mozzarella cheese
16 -
1 teaspoon dried parsley
17 -
1/2 teaspoon salt
# Instructions:
01 -
Turn on the oven to 180°C (350°F). Coat a baking dish (23 x 33 cm / 9 x 13-inch) lightly with grease and put it aside.
02 -
In a pan over medium heat, soften the butter, then stir in the flour and cook for about 60 seconds. Gradually whisk in the milk, stirring until thickened. Mix in the parmesan cheese and a pinch of salt, then remove from the heat.
03 -
Grab a mixing bowl and stir together ricotta, mozzarella, the whisked egg, parsley, and salt. Set it aside for now.
04 -
In a skillet over medium heat, warm up the olive oil, then toss in the seafood along with salt, pepper, and parsley. Cook for about 3 minutes while stirring.
05 -
Spoon a thin layer of bechamel sauce into the base of your baking dish. Lay down some lasagna noodles. Spread a third of the cheese filling on top, followed by a third of the cooked seafood and bechamel sauce. Repeat those steps two more times, finishing with a layer of mozzarella and parmesan on top.
06 -
Pop the dish into the oven and bake for 35 minutes. If the top browns too fast, cover it with foil until the cheese is melted and golden.
07 -
Take the dish out of the oven and let it sit for a few minutes. This makes slicing and serving easier.
# Notes:
01 -
Make sure frozen seafood is thawed entirely and dried before cooking to keep the lasagna from getting watery.