Seafood Lasagna with Cheese (Print Version)
# Ingredients:
→ Bechamel Sauce
01 -
2 tablespoons butter
02 -
2 tablespoons all-purpose flour
03 -
2 cups milk
04 -
1/2 cup parmesan cheese, freshly grated
05 -
1/2 teaspoon salt
→ Cheese Sauce Filling
06 -
10 ounces ricotta cheese
07 -
1/2 cup mozzarella cheese, shredded
08 -
1 large egg, whisked
09 -
1 teaspoon dried parsley
10 -
1/2 teaspoon salt
→ Lasagna
11 -
1 pound seafood mix
12 -
1 teaspoon olive oil
13 -
1/2 teaspoon salt
14 -
1/4 teaspoon pepper
15 -
1 teaspoon dried parsley
16 -
1/2 pound lasagna noodles, fresh
17 -
1/2 cup mozzarella cheese, shredded
# Instructions:
01 -
Preheat the oven to 180°C (350°F). Grease a 23 x 33 cm (9 x 13-inch) baking dish and set it aside.
02 -
Melt the butter in a saucepan over medium heat. Add the flour and cook for one minute. Slowly whisk in the milk and stir continuously until the sauce thickens. Add parmesan cheese and salt, then remove from heat.
03 -
In a bowl, mix together ricotta cheese, shredded mozzarella, whisked egg, dried parsley, and salt until combined. Set aside.
04 -
Heat olive oil in a skillet over medium heat. Add the seafood mix, salt, pepper, and dried parsley, and sauté for 3 minutes.
05 -
Spread a thin layer of bechamel sauce on the bottom of the baking dish. Place a layer of lasagna sheets over the sauce. Spread 1/3 of the cheese filling over the sheets, followed by 1/3 of the seafood mixture and 1/3 of the bechamel sauce. Repeat the layers twice, finishing with grated mozzarella and parmesan cheese on top.
06 -
Bake the lasagna for 35 minutes. If the top browns too quickly, cover with foil and continue baking until the cheese is melted and bubbling.
07 -
Remove the lasagna from the oven and let it cool for several minutes before slicing and serving.
# Notes:
01 -
If using frozen seafood, thaw completely and pat dry before cooking to avoid excess liquid in the lasagna.