Ingredients
Scale
The key to this dish lies in selecting the right ingredients, ensuring freshness and quality. Growing up, I learned that the magic of a meal often starts with what you put into it, and this lasagna is no exception.
- 12 lasagna noodles
- 1 pound mixed seafood (shrimp, scallops, and crab are favorites)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1 egg
- 2 cups grated mozzarella cheese
- 1 cup grated Parmesan cheese
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to the package instructions, drain, and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic until translucent, about 3-4 minutes.
- Add the mixed seafood, cooking until just opaque, around 5 minutes. Season with salt and pepper, then set aside.
- In a saucepan, melt the butter, then whisk in the flour to form a roux. Gradually add the milk, whisking continuously until the sauce thickens. Season with salt and pepper.
- In a bowl, combine ricotta cheese with the beaten egg and a pinch of salt.
- To assemble, spread a layer of white sauce in the bottom of a baking dish, then layer with noodles, seafood, ricotta mixture, and mozzarella. Repeat layers, finishing with a layer of noodles, sauce, and Parmesan cheese on top.
- Bake for 30-35 minutes, or until golden and bubbly. Let it cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
