Don’t get me wrong – I love traditional lasagna made with layers of noodles, a meat ragú, and lots of cheese. But when I feel like mixing things up for dinner, seafood lasagna is always my top choice.
RELATED: Quick Easy Fish Stew | Recipe
TABLE OF CONTENTS
●Igredients
●Instructions
●Serve
Ingredients
BECHAMEL WHITE SAUCE
●2 tablespoons butter
●2 tablespoons all-purpose flour
●2 cups milk
●1/2 cup parmesan cheese freshly grated
●1/2 teaspoon salt
CHEESE SAUCE FILLING
●10 oz ricotta cheese
●1/2 cup mozzarella cheese
●1 large egg
●1 teaspoon dried parsley
●1/2 teaspoon salt
LASAGNA
●1 lb seafood mix
●1 teaspoon olive oil
●1/2 teaspoon salt
●1/4 teaspoon pepper
●1 teaspoon dried parsley
●1/2 lb lasagna noodles
●1/2 cup mozzarella cheese
Method
1.Preheat oven to 180C/350F. Grease a 9 x 13-inch baking dish and set aside.
2.Prepare the bechamel sauce.
Melt butter in a saucepot, over medium heat. Add flour and cook for one minute. Add milk and stir regularly, until the sauce is gently thickened. Stir in parmesan cheese then remove from the heat.
3.Prepare the cheese filling;
combine the filling ingredients in a bowl and stir until well combined. Set aside.
4.Add the olive oil to a skillet.
Once hot, add seafood mix, salt, pepper, and parsley, and cook for 3 minutes.
5.Assemble the lasagna.
Place some of the bechamel sauce on the bottom of your baking dish. Add lasagna sheets over the sauce. Spread 1/3 of the ricotta cheese mixture over the lasagna sheets, followed by 1/3 of the seafood mix, and 1/3 of the sauce. Repeat layers, and finish with grated mozzarella and freshly grated parmesan.
6.Bake the lasagna for 35 minutes.
If the tops are browning too quickly, add some tin foil and bake until the cheese is melted.
7.Remove the lasagna from the oven and let it cool for several minutes, before slicing and serving.