Seafood Lasagna Creamy Cheese (Print)

Luxurious layers of shrimp, scallops and squid between fresh pasta, creamy bechamel and three Italian cheeses.

# Ingredients:

→ Bechamel White Sauce

01 - 30g unsalted butter
02 - 20g all purpose flour
03 - 480ml whole milk
04 - 50g freshly grated parmesan cheese
05 - 1/2 teaspoon fine salt

→ Cheese Filling

06 - 280g ricotta cheese
07 - 60g shredded mozzarella cheese
08 - 1 large egg, whisked
09 - 1 teaspoon dried parsley
10 - 1/2 teaspoon fine salt

→ Seafood and Assembly

11 - 450g seafood mix (shrimp, scallops, squid)
12 - 1 teaspoon olive oil
13 - 1/2 teaspoon fine salt
14 - 1/4 teaspoon ground black pepper
15 - 1 teaspoon dried parsley
16 - 225g fresh lasagna noodles
17 - 60g shredded mozzarella cheese
18 - Parmesan cheese for finishing

# Directions:

01 - Preheat the oven to 180°C. Grease a 23 x 33 cm baking dish and set aside.
02 - Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually add milk while whisking continuously, cooking until the sauce thickens. Remove from heat and mix in parmesan cheese.
03 - In a bowl, combine ricotta, mozzarella, whisked egg, dried parsley, and salt until homogeneous. Set aside.
04 - Heat olive oil in a skillet over medium-high heat. Add the seafood mix, salt, pepper, and dried parsley. Sauté for approximately 3 minutes until just cooked through.
05 - Spread a portion of bechamel sauce over the base of the prepared baking dish. Arrange a layer of lasagna noodles over the sauce. Top with a third of the cheese filling, followed by a third of the cooked seafood, and a third of the bechamel sauce. Repeat the layering twice more. Finish with mozzarella and additional parmesan on top.
06 - Place the dish in the oven and bake for 35 minutes. If the surface browns excessively, cover loosely with foil and continue baking until the cheese is golden and bubbling.
07 - Remove from the oven and allow to rest for several minutes before slicing. Serve warm.

# Notes:

01 - For best results, allow the lasagna to rest for 10-15 minutes before serving to help it set and make slicing easier.

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