Seafood Lasagna is a delightful twist on the classic Italian dish, featuring layers of rich, creamy sauce, tender lasagna noodles, and a savory seafood medley. Here’s a description of this delicious recipe:
Imagine a comforting casserole dish filled with layers of silky lasagna noodles, nestled between creamy béchamel sauce infused with the flavors of garlic, onions, and herbs. Each layer is generously packed with a decadent seafood mixture, featuring succulent shrimp, tender crab meat, and delicate flakes of flounder or other white fish. The seafood is gently cooked until just tender, then combined with a rich tomato sauce, creating a harmonious blend of flavors.
As the layers stack up, they’re interspersed with dollops of creamy ricotta cheese and a generous sprinkling of shredded mozzarella, adding richness and depth to each bite. The lasagna is then baked in the oven until the noodles are tender and the cheese is melted and bubbly, creating a golden crust on top.
When the Seafood Lasagna emerges from the oven, it’s a sight to behold, with layers of creamy sauce, tender noodles, and succulent seafood melding together to create a mouthwatering masterpiece. With its rich flavors and comforting texture, this dish is perfect for special occasions or cozy family dinners.
Whether served as the main course for a festive holiday meal or as a comforting weeknight dinner, Seafood Lasagna is sure to impress with its luxurious flavors and satisfying combination of ingredients. Each bite is a tantalizing blend of creamy, savory, and seafood flavors, making it a beloved favorite for seafood lovers and pasta enthusiasts alike.
Ingredients:
- 4 oz cream cheese 225 g
- 1 1/2 cups ricotta or cottage cheese 375 ml
- 1 cup mozzarella cheese 250 ml, shredded
- 2 large scallions thinly sliced,
- 1/4 cup fresh parsley 60 ml, chopped
- 3 tbsp butter 45 ml
- 3 tbs all-purpose flour 45 ml
- 1 3/4 cups milk 450 ml
- 1/4 tsp dried oregano 1 ml
- Salt and freshly ground pepper to taste
- 1/4 cup dry white wine 60 ml
- 3/4 lb small shrimp peeled, 340 g
- 1/2 lb crab meat picked over, 225 g
- 9 lasagna noodle sheets cooked
- 1 cup Freshly grated Parmesan cheese 250 m
Instructions:
Blend the cream cheese and ricotta together in a mixing bowl. Stir in the mozzarella, green onions, and parsley, and set aside.
Heat the butter in a saucepan over moderate heat and cook the flour for 3 to 4 minutes. Stir in the milk and bring to a boil, stirring frequently.
Remove from the heat and stir in the oregano, salt, pepper, wine, shrimp, and crab meat. Lay 3 noodles side by side in a 9×13-inch (23×33 cm) greased baking dish.
Top with one-third of the cream cheese mixture and one-third of the seafood sauce (it won’t cover completely). Repeat twice and top with the parmesan cheese.
Bake uncovered in a preheated 350F (180C) oven until bubbly, about 45 minutes. Let stand for 10 minutes before serving.