Seafood lasagna (Print Version)
# Ingredients:
01 -
2 tablespoons of butter.
02 -
2 tablespoons of flour.
03 -
2 cups of milk.
04 -
1/2 cup of grated parmesan.
05 -
280 g of ricotta cheese.
06 -
1 cup of shredded mozzarella.
07 -
1 beaten egg.
08 -
2 teaspoons of dried parsley.
09 -
1 teaspoon of olive oil.
10 -
450 g of mixed seafood.
11 -
225 g of fresh lasagna sheets.
12 -
Salt.
13 -
Pepper.
# Instructions:
01 -
Set your oven to 350°F (180°C) and let it preheat. Coat a 23 x 33 cm baking dish lightly with oil or butter and set aside.
02 -
Heat the butter in a pan over medium. Stir in the flour and cook for about a minute. Slowly pour in the milk, mixing constantly until the sauce thickens. Stir in the parmesan, add a pinch of salt, and take it off the heat.
03 -
In a bowl, combine ricotta, mozzarella, the beaten egg, dried parsley, and a pinch of salt. Mix until smooth, then set it aside.
04 -
Put olive oil in a frying pan and let it heat. Add the seafood mix, season with salt, pepper, and parsley, and cook for 3 minutes.
05 -
Spoon some béchamel sauce over the bottom of the prepared dish. Lay down lasagna sheets, then spread 1/3 of the cheese filling, 1/3 of the seafood, and 1/3 of the béchamel. Keep layering like this, finishing with shredded mozzarella.
06 -
Bake for 35 minutes. If the top begins to brown too quickly, cover loosely with foil.
# Notes:
01 -
Let it cool for a few minutes before cutting to make serving easier.