In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Dive Into Flavor: A Delectable Seafood Lasagna Recipe

Lasagna is a universally beloved dish, often associated with hearty meat sauces and layers of cheese. But what if I told you that you could elevate this classic comfort food by adding a coastal twist? Enter Seafood Lasagna—a sumptuous blend of succulent seafood, creamy béchamel sauce, and layers of pasta, all baked to bubbly perfection. This dish is perfect for seafood lovers and those looking to add a touch of elegance to their dinner table. Let’s dive into the recipe!

Ingredients Breakdown

Béchamel Sauce:

• 4 tablespoons unsalted butter: Adds richness and forms the base of the roux.
• 4 tablespoons all-purpose flour: Thickens the sauce to a silky consistency.
• 2 cups milk: Provides creaminess and smooth texture.
• Salt and freshly ground pepper: Enhances the flavor.

Lasagna Layers:

• 1 tablespoon unsalted butter: For sautéing the onions and garlic.
• 1 tablespoon finely chopped onion & 1 garlic clove minced: Aromatics that form a flavorful base.
• ¾ lb boneless flounder fillets, 1 pound raw shrimp, 1 pound scallops: The heart of the dish, offering a variety of textures and flavors.
• Salt and freshly ground pepper: Seasoning to taste.
• ½ cup dry white wine: Adds a touch of acidity and depth.
• 2 cups thinly sliced mushrooms: Earthy flavor that complements the seafood.
• 1 cup crushed canned tomatoes: Provides a subtle sweetness and acidity.
• ¾ cup heavy cream: Enhances the creamy texture of the sauce.
• ¼ teaspoon red pepper flakes: For a hint of heat.
• 3 tablespoons finely chopped fresh parsley, ¼ teaspoon dried oregano, ¼ teaspoon dried basil: Fresh and dried herbs for aromatic depth.
• 9 lasagna noodles: The structural base of the dish.
• 1 cup grated Swiss cheese & ½ cup shredded Parmesan cheese: Melty, savory cheese that tops off the dish beautifully.

Step-by-Step Instructions

1. Prepare the Béchamel Sauce

Start by melting 4 tablespoons of butter in a medium saucepan over medium heat. Add the flour, whisking continuously to form a smooth roux. Gradually incorporate the milk, whisking to avoid lumps. Season with salt and pepper to taste, and continue stirring until the sauce thickens, about five to seven minutes. Set aside.

2. Cook the Seafood

In a large skillet, melt 1 tablespoon of butter. Add the chopped onions and minced garlic, sautéing for about a minute. Introduce the seafood—flounder, shrimp, and scallops—season with salt and pepper. Once the shrimp starts turning pink, pour in the white wine. Bring to a boil, then remove from heat, transferring the seafood to a bowl with a slotted spoon, keeping the liquid in the skillet.

3. Make the Sauce

Bring the remaining liquid to a simmer and add the sliced mushrooms, cooking for about five minutes. Stir in the béchamel sauce, followed by the crushed tomatoes, simmering for another five to six minutes. Add the heavy cream, red pepper flakes, parsley, oregano, basil, and adjust seasoning with salt and pepper. Incorporate any liquid from the reserved seafood, then remove from heat.

4. Assemble the Lasagna

Preheat your oven to 375°F (190°C). Butter a 9×13-inch casserole dish. Begin by layering the bottom with sauce, followed by a third of the seafood mixture. Cover with sauce and layer with three lasagna noodles. Repeat the layering process, adding cheese between each layer, until all ingredients are used. Finish with a generous topping of Swiss and Parmesan cheeses.

5. Bake to Perfection

Bake in the preheated oven for 40 to 50 minutes, or until the dish is hot, bubbly, and golden on top. If you’ve prepared this in advance and refrigerated it, extend the baking time by 10-15 minutes.

Serving Suggestions

Seafood Lasagna is a showstopper on its own, but it pairs beautifully with a fresh green salad and crusty garlic bread. A glass of crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, complements the flavors exquisitely.

Notes

• If your shrimp and scallops are large, cut them into bite-sized pieces for even cooking.
• This dish can be made ahead, making it a convenient option for entertaining.

Nutritional Information

Each serving of Seafood Lasagna is approximately 348 calories, with 24g of carbohydrates, 24g of protein, and 16g of fat. It’s a rich dish, perfect for a special occasion.

Whether you’re hosting a dinner party or simply indulging in a gourmet meal at home, this Seafood Lasagna is sure to impress. Enjoy the luxurious flavors of the sea wrapped in creamy, cheesy layers—your taste buds will thank you!

Seafood Lasagna

This rich and creamy seafood lasagna is a delightful dish combining shrimp, scallops, and flounder with a luscious béchamel sauce.

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Resting Time 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: Italian

Calories: 348

Ingredients Equipment Method Notes

Ingredients

  

Béchamel Sauce

• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 2 cups milk
• 1 tsp salt and freshly ground pepper to taste

Lasagna

• 1 tbsp unsalted butter
• 1 tbsp finely chopped onion
• 1 clove garlic minced
• 340 g boneless flounder fillets cut into bite-sized pieces
• 454 g raw shrimp peeled and deveined
• 454 g scallops
• 1 tsp salt and freshly ground pepper to taste
• 120 ml dry white wine
• 2 cups thinly sliced mushrooms
• 1 cup crushed canned tomatoes
• 180 ml heavy cream
• 0.25 tsp red pepper flakes
• 3 tbsp finely chopped fresh parsley
• 0.25 tsp dried oregano
• 0.25 tsp dried basil
• 9 pieces lasagna noodles cooked according to package directions
• 1 cup grated swiss cheese
• 0.5 cup shredded parmesan cheese

Equipment

• 9×13 Casserole Dish

Method

 

1. Begin by preparing your béchamel sauce.
2. Add the butter to a medium saucepan and melt. Then, while stirring with a whisk, add in the flour. Whisk until blended. Slowly add the milk while whisking. Add salt and pepper to taste. Lower the heat and stir until thick and smooth: about five to seven minutes. Remove from the heat and set aside.
3. In a large skillet, melt 1 tablespoon of butter. Add in the onions and garlic and cook for about one minute. Then, add in the shrimp, scallops, and flounder. Sprinkle with salt and pepper.
4. When the shrimp begins to turn pink, add the wine. Cook just until the wine comes to a boil, then turn off the heat.
5. Transfer the seafood to a bowl using a slotted spoon leaving any liquid in the skillet.
6. Bring the leftover liquid to a simmer, then add in the sliced mushrooms and cook for about five minutes.
7. Add in the béchamel sauce and stir to combine.
8. Add tomatoes, then simmer for about five to six minutes.
9. Add in the cream, red pepper flakes, parsley, oregano, basil, and salt and pepper to taste. Stir to combine.
10. Finally, to the sauce, pour in any liquid that may have accumulated in the bowl of your reserved seafood. Stir to combine and then remove from the heat.
11. Preheat oven to 375 degrees F.
12. Butter the bottom and sides of a 9×13 casserole dish.
13. Spoon a layer of sauce over the bottom, then add about one-third of the seafood mixture. Cover with more sauce, then layer with three cooked lasagna strips.
14. Add another layer of seafood, then top with a thin layer of sauce. Sprinkle with one-fourth cup swiss cheese and one-fourth cup parmesan cheese. Cover with three more lasagna noodles.
15. Scatter the remaining seafood on top, then add another light layer of sauce. Cover with the remaining three lasagna noodles. Then spoon the remaining sauce over the top.
16. Sprinkle the top with the remaining swiss and parmesan cheeses.
17. Bake for 40 to 50 minutes, or until hot and bubbly.

Notes

If you’re shrimp and scallops are large, cut them into bite-sized pieces. Once fully assembled, you can refrigerate the seafood lasagna until you’re ready to bake it. If refrigerated, you will need to adjust the baking time by an additional 10-15 minutes.