🦐 Seafood Lasagna
Ingredients (Serves 6–8)
Seafood
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200 g (7 oz) shrimp, peeled and deveined
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200 g (7 oz) scallops
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200 g (7 oz) white fish (like cod or tilapia), cut into chunks
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Optional: 100 g (3.5 oz) crab meat
Lasagna Layers
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9–12 lasagna sheets (no-boil or pre-cooked)
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2 cups mozzarella cheese, shredded
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½ cup Parmesan cheese, grated
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2 tbsp olive oil
White Sauce (Béchamel)
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4 tbsp butter
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4 tbsp all-purpose flour
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3 cups milk
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½ tsp salt
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¼ tsp black pepper
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¼ tsp nutmeg (optional)
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2 cloves garlic, minced
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2 tbsp fresh parsley, chopped
👩🍳 Instructions
1. Cook the seafood
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Heat olive oil in a skillet over medium heat.
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Sauté shrimp, scallops, and fish for 2–3 minutes until just cooked. Set aside.
2. Make the béchamel sauce
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In a saucepan, melt butter over medium heat.
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Add flour and stir for 1–2 minutes to form a roux.
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Gradually whisk in milk until smooth and thickened.
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Add garlic, salt, pepper, nutmeg, and parsley.
3. Assemble the lasagna
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Preheat oven to 350°F (175°C).
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Spread a thin layer of béchamel on the bottom of a baking dish.
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Layer lasagna sheets, seafood, béchamel sauce, and a sprinkle of mozzarella.
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Repeat layers until all ingredients are used, finishing with béchamel and remaining mozzarella and Parmesan on top.
4. Bake
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Cover with foil and bake for 25–30 minutes.
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Remove foil and bake 10–15 minutes more until cheese is golden and bubbly.
5. Serve
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Let lasagna rest 5–10 minutes before slicing. Garnish with extra parsley if desired.
🌟 Tips
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Extra flavor: Add a splash of white wine to the seafood while sautéing.
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Cheese variations: Gruyère or Fontina can be mixed with mozzarella for richer flavor.
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Vegetables: Spinach or sautéed mushrooms can be added to layers for more texture.
If you want, I can also give a quick stovetop version that layers seafood and pasta in a creamy skillet sauce for a 30-minute meal, no oven required. Do you want that version?
