Seafood Lasagna Bechamel (Printable Recipe)

Tender pasta layered with seafood, creamy bechamel, and melted cheeses baked to golden delight.

# Ingredients You'll Need:

→ For the Béchamel Sauce

01 - 4 tablespoons unsalted butter
02 - 4 tablespoons all-purpose flour
03 - 3 cups whole milk
04 - 1 cup freshly grated parmesan cheese

→ For the Cheese Filling

05 - 2 cups whole milk ricotta cheese
06 - 1 1/2 cups shredded low moisture mozzarella cheese
07 - 1 large egg
08 - 1 tablespoon dried parsley
09 - 1/2 teaspoon salt

→ For the Seafood

10 - 1 tablespoon extra virgin olive oil
11 - 1 pound seafood mix with shrimp, squid, and mussels
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1 teaspoon dried parsley

→ Assembly

15 - 12 sheets fresh lasagna noodles
16 - 1/2 cup shredded mozzarella cheese
17 - 1/4 cup grated parmesan cheese

# Steps to Follow:

01 - Melt butter in a medium saucepan over medium heat until bubbling. Whisk in flour and cook for 1 minute, stirring constantly. Gradually add milk while whisking to avoid lumps. Stir until thickened and coats the back of a spoon, about 5 minutes. Stir in parmesan cheese until melted and smooth, then remove from heat.
02 - In a medium bowl, combine ricotta cheese, mozzarella, egg, dried parsley, and salt. Mix until fully blended and smooth.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add seafood mix in a single layer. Season with salt, pepper, and parsley. Cook for 3 minutes, just until lightly colored but not fully cooked through.
04 - Spread a thin layer of béchamel on the bottom of a greased baking dish. Layer fresh lasagna noodles over the sauce. Spread one-third of the ricotta mixture, then one-third of the seafood, followed by one-third of the remaining béchamel. Repeat layers twice more. Finish with mozzarella and a sprinkle of parmesan.
05 - Preheat oven to 375°F (190°C). Bake the assembled lasagna for 35 minutes until the top is golden and bubbling. Cover loosely with foil if browning too quickly after 20 minutes. Let rest for 10 minutes before slicing and serving.

# Extra Tips:

01 - Allow the lasagna to rest before slicing for cleaner portions.
02 - This dish freezes well for up to 3 months and reheats evenly.
03 - Avoid overcooking the seafood; it will finish cooking during baking.
04 - Fresh seafood mix provides optimal texture and flavor.

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