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Seafood Lasagna with Bechamel and Ricotta Recipe

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4 from 3 reviews

This Seafood Lasagna is a delightful blend of creamy béchamel sauce, ricotta cheese, and a flavorful seafood mix layered between fresh lasagna noodles. Baked to perfection with mozzarella and parmesan cheese topping, it’s a rich and satisfying dish perfect for a seafood lover’s dinner.

Ingredients

Béchamel Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1/2 cup parmesan cheese (freshly grated)
  • 1/2 teaspoon salt

Cheese Filling

  • 10 oz ricotta cheese
  • 1/2 cup mozzarella cheese (shredded)
  • 1 large egg (whisked)
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt

Seafood Mix

  • 1 pound seafood mix
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dried parsley

Other Ingredients

  • 1/2 lb lasagna noodles (fresh)
  • 1/2 cup mozzarella cheese (shredded) for topping
  • Freshly grated parmesan cheese for topping

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F). Grease a 9 x 13-inch baking dish thoroughly and set it aside to prepare for assembling the lasagna.
  2. Prepare Béchamel Sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about one minute to form a roux. Gradually add the milk while stirring continuously to avoid lumps. Cook until the mixture thickens gently, then stir in the parmesan cheese and salt. Remove from heat once smooth and creamy.
  3. Make Cheese Filling: In a mixing bowl, combine ricotta cheese, 1/2 cup shredded mozzarella, whisked egg, dried parsley, and salt. Mix well until all ingredients are thoroughly combined. Set this mixture aside.
  4. Cook Seafood Mix: Heat olive oil in a skillet over medium heat. Add the seafood mix along with salt, pepper, and dried parsley. Cook for approximately 3 minutes until seafood is just cooked through and fragrant. Remove from heat.
  5. Assemble Lasagna: Spread a layer of béchamel sauce on the bottom of the prepared baking dish. Place a layer of fresh lasagna sheets over the sauce. Spread one-third of the ricotta cheese filling over the noodles, followed by one-third of the cooked seafood mix and a portion of béchamel sauce. Repeat these layers two more times, finishing with a top layer of shredded mozzarella and freshly grated parmesan cheese.
  6. Bake: Place the assembled lasagna in the preheated oven and bake for 35 minutes. If the cheese on top begins to brown too quickly, cover the dish loosely with tin foil to prevent burning and continue baking until the cheese is melted and bubbly.
  7. Rest and Serve: Remove the lasagna from the oven and let it cool for several minutes to set. Slice into portions and serve warm for an indulgent seafood pasta experience.

Notes

  • Ensure the seafood mixture is not overcooked during sautéing to keep it tender.
  • Use fresh lasagna noodles for best texture and avoid pre-boiling them as fresh noodles cook in the baking process.
  • You can substitute the seafood mix with shrimp, scallops, or crab meat depending on your preference.
  • Letting the lasagna rest after baking helps the layers set for easier slicing.
  • Cover with foil if the top cheese browns too rapidly during baking.

Find it online: https://bitezly.com/seafood-lasagna-with-bechamel-and-ricotta-recipe/