Name: Seafood Lasagna Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 4 tablespoons unsalted butter (for béchamel sauce); 4 tablespoons all-purpose flour; 2 cups milk; salt and freshly ground pepper; 1 tablespoon unsalted butter (for sautéing); 1 tablespoon finely chopped onion; 1 garlic clove, minced; 3/4 lb boneless flounder fillets, cut into bite-sized pieces; 1 pound raw shrimp, peeled and deveined; 1 pound scallops; ½ cup dry white wine; 2 cups thinly sliced mushrooms; 1 cup crushed canned tomatoes; 3/4 cup heavy cream; ¼ teaspoon red pepper flakes; 3 tablespoons finely chopped fresh parsley; ¼ teaspoon dried oregano; ¼ teaspoon dried basil; 9 lasagna noodles, cooked according to package directions; 1 cup grated Swiss cheese; 1/2 cup shredded Parmesan cheese

Description

A creamy seafood lasagna layered with a rich béchamel sauce, shrimp, scallops, and flounder.

Ingredients

Scale

4 tablespoons unsalted butter (for béchamel sauce)
4 tablespoons all-purpose flour
2 cups milk
salt and freshly ground pepper
1 tablespoon unsalted butter (for sautéing)
1 tablespoon finely chopped onion
1 garlic clove, minced
3/4 lb boneless flounder fillets, cut into bite-sized pieces
1 pound raw shrimp, peeled and deveined
1 pound scallops
½ cup dry white wine
2 cups thinly sliced mushrooms
1 cup crushed canned tomatoes
3/4 cup heavy cream
¼ teaspoon red pepper flakes
3 tablespoons finely chopped fresh parsley
¼ teaspoon dried oregano
¼ teaspoon dried basil
9 lasagna noodles, cooked according to package directions
1 cup grated Swiss cheese
1/2 cup shredded Parmesan cheese

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Instructions

Make the béchamel sauce: Melt 4 tablespoons of butter, whisk in flour, and slowly add milk until thickened. Season with salt and pepper.
Sauté the seafood: Heat 1 tablespoon of butter, sauté onions and garlic, add seafood, and cook until shrimp is pink.
Deglaze with wine: Pour in white wine, simmer for a minute, then transfer seafood to a bowl.
Cook the mushrooms and make the sauce: Add mushrooms to skillet, cook for five minutes, then stir in béchamel, tomatoes, cream, and spices. Season to taste.
Assemble the lasagna: Preheat oven to 375°F, butter a casserole dish, layer sauce, seafood, noodles, and finish with cheese.
Bake to bubbly perfection: Bake for 40-50 minutes until hot and bubbly. Let it rest before serving.

Notes

If the béchamel sauce is too thick, add more milk.
Don’t overcook the seafood as it will cook further in the oven.
Using different varieties of dry white wine can enhance the flavor.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 30g
Cholesterol: 160mg