Seafood Lasagna Creamy Layers (Ready-to-Print Version)

Creamy cheese, delicate seafood, and tender pasta make this layered main an elegant, flavorful dinner option.

# 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, beaten
09 - 1 teaspoon dried parsley
10 - 1/2 teaspoon kosher salt

→ Seafood Layer

11 - 1 pound seafood mix (shrimp, scallops, and/or crab)
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

# Step-by-Step Guide:

01 - Preheat oven to 350°F (180°C). Lightly grease a 9 x 13-inch baking dish with butter or non-stick spray, then set aside.
02 - In a saucepan over medium heat, melt butter. Add flour and stir continuously for 1 minute until lightly golden. Gradually pour in milk while whisking until sauce is smooth and begins to thicken. Stir in parmesan cheese and remove from heat.
03 - Combine ricotta cheese, shredded mozzarella cheese, beaten egg, dried parsley, and salt in a bowl. Mix thoroughly until smooth and uniform.
04 - Heat olive oil in a skillet over medium heat. Add seafood mix, salt, pepper, and parsley. Sauté for about 3 minutes, stirring occasionally, until seafood is just cooked through and opaque. Remove from heat.
05 - Spread a layer of béchamel sauce on the bottom of the prepared baking dish. Arrange lasagna noodles over the sauce. Spread one-third of ricotta mixture evenly on noodles, followed by one-third of the seafood mixture and one-third of remaining béchamel. Repeat these steps two more times for a total of three layers, finishing with béchamel. Top with shredded mozzarella cheese.
06 - Bake in preheated oven for 35 minutes. If cheese browns too quickly, loosely cover with foil until cheese is melted and sauce is bubbly.
07 - Remove from oven and allow lasagna to cool for 10 minutes to set. Slice and serve hot.

# Handy Tips:

01 - Let lasagna rest before cutting to help maintain even, neat layers.
02 - Use a seafood mix of your choice; thaw completely if using frozen seafood.
03 - Taste and adjust seasoning in all components before assembling.
04 - If using dry lasagna noodles, cook according to package instructions before assembly.

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