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Seafood Lasagna 

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This Seafood Lasagna is a luxurious twist on the classic dish, with shrimp, scallops, and flounder nestled between layers of creamy béchamel sauce and melted cheese. A perfect balance of flavors and textures, it’s an elegant dish that brings coastal Italian charm to your kitchen, making it a must-try for seafood lovers and lasagna fans.

Ingredients

  • 1 cup shrimp, peeled and deveined
  • 1 cup scallops
  • 1 cup flounder (or cod/sole)
  • 1 cup cremini or button mushrooms, sliced
  • 2 tablespoons butter
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 2 cups whole milk
  • 1/4 cup flour
  • 2 cups grated Swiss cheese
  • 1 cup grated Parmesan cheese
  • 1/2 cup crushed tomatoes
  • 1/4 cup heavy cream
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper, to taste
  • Fresh parsley, for garnish
  • 12 lasagna noodles (regular or gluten-free)

Instructions

  • Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish.
  • Prepare the béchamel sauce: Melt butter in a saucepan. Whisk in flour to form a paste, then gradually add milk while whisking until thickened. Set aside.
  • Sauté seafood: In a skillet, melt butter and cook onions and garlic until fragrant. Add seafood and cook until shrimp turns pink. Remove seafood and set aside.
  • Cook mushrooms: In the same pan, cook mushrooms until soft, then add crushed tomatoes, heavy cream, oregano, basil, and red pepper flakes. Simmer for 5 minutes.
  • Assemble the lasagna: Layer sauce, noodles, seafood, béchamel, and cheese in the baking dish. Repeat layers until ingredients are used up.
  • Bake: Cover loosely with foil and bake for 40-50 minutes, until bubbly and golden. If the top starts to brown too quickly, cover with foil.

Notes

  • For a gluten-free version, use gluten-free noodles and flour for the béchamel.
  • Make it vegan by replacing seafood with oyster mushrooms and hearts of palm and using plant-based cheeses.
  • Adjust red pepper flakes to your preferred spice level.

Find it online: https://thefamilycooking.com/seafood-lasagna/