Description
Seafood lasagna is a sumptuous twist on the classic Italian dish, featuring layers of tender pasta filled with fresh shrimp and scallops, all enveloped in a rich béchamel sauce. Topped with gooey mozzarella and Parmesan, this dish is perfect for impressing guests at family gatherings or cozy dinners. With its harmonious blend of flavors and textures, seafood lasagna guarantees a delightful dining experience for seafood lovers and pasta enthusiasts alike.
Ingredients
Scale
- 9 no-boil lasagna noodles
- 1 lb medium-sized shrimp (peeled and deveined)
- 1 lb dry-packed scallops
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup freshly grated Parmesan cheese
- 2 cups béchamel sauce (made from 4 tbsp butter, 4 tbsp flour, and 2 cups milk)
- 2 tbsp chopped fresh parsley
- 3 cloves garlic (minced)
- 1/2 cup dry white wine
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and prepare a baking dish with nonstick spray.
- In a saucepan over medium heat, melt butter. Whisk in flour until smooth; gradually add milk to thicken. Stir in minced garlic, salt, and pepper.
- Sauté shrimp and scallops in olive oil for about three minutes until opaque; add white wine and simmer for two more minutes.
- In the prepared dish, spread a layer of béchamel sauce. Layer with lasagna noodles, half of the seafood mixture, ricotta dollops, mozzarella, and more béchamel. Repeat layers.
- Top with remaining béchamel followed by mozzarella and Parmesan cheese. Sprinkle parsley on top.
- Cover loosely with foil; bake for 25 minutes. Remove foil and bake for an additional 10 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 3g
- Sodium: 850mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 140mg