Seafood Lasagna Creamy Layers (Printer-Friendly Version)

Layers of tender pasta, creamy cheese, and a savory seafood blend create a delightful, comforting main dish.

# What You'll Need:

→ Béchamel Sauce

01 - 2 tablespoons unsalted butter
02 - 2 tablespoons all-purpose flour
03 - 2 cups whole milk
04 - 1/2 cup freshly grated parmesan cheese
05 - 1/2 teaspoon kosher salt

→ Ricotta Filling

06 - 10 ounces ricotta cheese
07 - 1/2 cup shredded mozzarella cheese
08 - 1 large egg, whisked
09 - 1 teaspoon dried parsley
10 - 1/2 teaspoon kosher salt

→ Seafood Layer

11 - 1 pound seafood mix (shrimp, scallops, crab, or similar)
12 - 1 teaspoon olive oil
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon black pepper
15 - 1 teaspoon dried parsley

→ Assembly

16 - 1/2 pound fresh lasagna noodles
17 - 1/2 cup shredded mozzarella cheese (for topping)

# Steps to Follow:

01 - Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with butter or non-stick spray and set aside.
02 - In a saucepan over medium heat, melt butter. Add flour and stir constantly for about one minute until lightly golden. Gradually add milk, whisking continuously until the mixture thickens. Stir in parmesan cheese and salt, then remove from heat.
03 - In a mixing bowl, combine ricotta cheese, shredded mozzarella, whisked egg, dried parsley, and salt. Mix thoroughly until smooth and evenly blended.
04 - Heat olive oil in a skillet over medium heat. Add seafood mix, season with salt, black pepper, and dried parsley. Sauté for approximately three minutes until just cooked through. Remove from heat.
05 - Spread a layer of béchamel sauce on the bottom of the prepared baking dish. Lay fresh lasagna noodles over the sauce. Evenly distribute one third of the ricotta filling, one third of the seafood mixture, and one third of béchamel sauce. Repeat layering two more times, finishing with a layer of noodles, béchamel, and topping with shredded mozzarella.
06 - Place the assembled lasagna in the preheated oven and bake for 35 minutes, until the top is golden brown and the cheese is melted and bubbling. If browning occurs too quickly, loosely cover with aluminum foil for the remainder of the cooking time.
07 - Remove the lasagna from the oven and allow it to cool for at least 10 minutes before slicing. Serve portions hot for optimal texture and flavor.

# Additional Tips:

01 - Use freshly grated parmesan for enhanced flavor and optimal melting in the béchamel sauce.
02 - Do not overcook the seafood; sauté just until opaque to prevent rubbery texture.
03 - Let the lasagna rest before cutting to help layers set and facilitate neater portions.
04 - For best results, use fresh lasagna noodles or precook dried sheets until al dente.
05 - Assemble up to one day ahead and refrigerate until ready to bake for added convenience.

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