Seafood Lasagna Creamy Cheese (Print Version)
# Ingredients:
→ Seafood
01 -
1 lb shrimp, peeled and deveined
02 -
1 lb scallops, chopped
03 -
1 cup crab meat (optional)
→ Pasta
04 -
9–12 lasagna noodles, boiled or no-boil
→ Cheese
05 -
2 cups ricotta cheese
06 -
2 cups shredded mozzarella cheese
07 -
1 cup grated Parmesan cheese
→ Béchamel Sauce
08 -
3 tbsp butter
09 -
3 tbsp flour
10 -
3 cups whole milk (or half-and-half)
11 -
2 cloves garlic, minced
12 -
2 shallots, finely chopped
13 -
1 tsp salt (or to taste)
14 -
1/2 tsp pepper (or to taste)
15 -
1/4 tsp nutmeg
→ Herbs (optional)
16 -
1/4 cup fresh parsley or thyme, chopped
# Instructions:
01 -
Thaw and pat dry the shrimp, scallops, and crab meat (if using). Chop the scallops into bite-sized pieces and set aside.
02 -
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually add milk, whisking to avoid lumps, and simmer for 5 minutes until thickened. Season with salt, pepper, and nutmeg. Stir in parmesan and mozzarella cheese until the sauce is smooth.
03 -
If using traditional noodles, cook according to package directions until al dente. Drain and set aside. If using no-boil noodles, skip this step.
04 -
In a baking dish, spread a thin layer of béchamel sauce. Add a layer of lasagna noodles, followed by a portion of seafood, ricotta cheese, and more béchamel sauce. Repeat the layers until you run out of ingredients, finishing with a layer of mozzarella and Parmesan cheese on top.
05 -
Cover with foil and bake at 375°F (190°C) for 30-35 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly. Let it rest for 10 minutes before serving.
# Notes:
01 -
To store, refrigerate for up to 4 days, or freeze for up to 3 months. If frozen, bake directly from frozen for 50-60 minutes.
02 -
Use gluten-free noodles or dairy-free substitutes to accommodate dietary restrictions.