Seafood Lasagna Unique Twist (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 oz 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 lb lasagna noodles, fresh
17 -
1/2 cup mozzarella cheese, shredded
# Instructions:
01 -
Preheat oven to 180C/350F. Grease a 9 x 13-inch baking dish and set aside.
02 -
Melt butter in a saucepot over medium heat. Add flour and cook for one minute. Add milk and stir regularly until the sauce is gently thickened. Stir in parmesan cheese and remove from the heat.
03 -
Combine ricotta cheese, mozzarella cheese, whisked egg, dried parsley, and salt in a bowl. Stir until well combined.
04 -
Heat olive oil in a skillet. Once hot, add seafood mix, salt, pepper, and parsley. Cook for 3 minutes.
05 -
Place a layer of bechamel sauce on the bottom of the baking dish. Add lasagna sheets over the sauce. Spread 1/3 of the ricotta cheese mixture over the sheets, followed by 1/3 of the seafood mix, and 1/3 of the bechamel sauce. Repeat the layers and finish with grated mozzarella and parmesan on top.
06 -
Bake the lasagna at 180C/350F for 35 minutes. If the top browns too quickly, cover with tin foil and continue baking until the cheese is fully melted.
07 -
Remove the lasagna from the oven and let it cool for several minutes before slicing and serving.