Seafood Lasagna

Looking for a rich, decadent dish that’s sure to impress? This Seafood Lasagna combines delicate seafood, creamy béchamel sauce, and layers of cheesy goodness. It’s the perfect comfort food for any seafood lover!

Ingredients:

For the Béchamel Sauce:

• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 2 cups milk
• Salt & freshly ground pepper

For the Lasagna:

• 1 tbsp unsalted butter
• 1 tbsp finely chopped onion
• 1 garlic clove, minced
• 3/4 lb boneless flounder fillets, cut into bite-sized pieces
• 1 lb raw shrimp, peeled and deveined
• 1 lb scallops
• Salt & freshly ground pepper
• 1/2 cup dry white wine
• 2 cups thinly sliced mushrooms
• 1 cup crushed canned tomatoes
• 3/4 cup heavy cream
• 1/4 tsp red pepper flakes
• 3 tbsp finely chopped fresh parsley
• 1/4 tsp dried oregano
• 1/4 tsp dried basil
• 9 lasagna noodles, cooked
• 1 cup grated Swiss cheese
• 1/2 cup shredded Parmesan cheese

Directions:

1. Béchamel Sauce First: Melt butter in a saucepan, whisk in flour until smooth, then slowly add milk while whisking. Keep stirring to avoid lumps!
2. Sauté the Seafood: Sauté onions and garlic until fragrant, add seafood, season with salt & pepper, and deglaze with white wine. Cook until just pink and tender.
3. Cook the Mushrooms: Sauté mushrooms in the same pan to soak up all that delicious seafood flavor. Then stir in the béchamel sauce, tomatoes, cream, herbs, and red pepper flakes. Simmer gently.
4. Layer the Lasagna: In a buttered dish, start with a thin layer of sauce, then alternate layers of seafood, noodles, sauce, and cheese. Repeat until all ingredients are used up.
5. Bake: Bake at 375°F for 40-50 minutes until golden and bubbly. If the top starts to brown too fast, cover loosely with foil. 

• Prep Time: 30 mins | Cook Time: 50 mins
• Servings: 8-10

Ready to serve a lasagna that’s as delicious as it is decadent?