Ingredients:

  • 4 tablespoons (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (950ml) whole milk, warmed
  • 1/4 teaspoon (1.5ml) ground nutmeg
  • 1/4 teaspoon (1.5ml) white pepper
  • Salt to taste
  • 1 tablespoon (15ml) olive oil
  • 1 small onion, finely chopped (about 1/2 cup / 75g)
  • 2 cloves garlic, minced
  • 1 pound (450g) mixed seafood (shrimp, scallops, crabmeat), cleaned and cut into bite-sized pieces
  • 1/2 cup (120ml) dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 1/4 cup (60ml) chopped fresh parsley
  • 1 tablespoon (15ml) lemon juice
  • Salt and freshly ground black pepper to taste
  • 12-15 lasagna noodles, oven-ready (no-boil) or traditional noodles cooked according to package directions
  • 1 1/2 cups (150g) shredded Parmesan cheese, divided
  • 1 cup (240ml) ricotta cheese

Instructions:

  1. Prepare the Béchamel Sauce: Melt butter in a saucepan, whisk in flour, and cook for 1-2 minutes. Gradually whisk in warm milk until smooth. Simmer until thickened, then stir in nutmeg, white pepper, and salt. Set aside.
  2. Sauté the Aromatics: Heat olive oil in a skillet, sauté onion until softened. Add garlic and cook until fragrant.
  3. Cook the Seafood: Add seafood to the skillet and cook until pink and opaque (be careful not to overcook!). Deglaze the pan with white wine and simmer for a few minutes. Stir in parsley and lemon juice; season with salt and pepper.
  4. Assemble the Lasagna: Spread a thin layer of béchamel sauce in the baking dish. Layer lasagna noodles, then top with ricotta cheese, seafood mixture, and parmesan cheese, then sauce. Repeat layers.
  5. Top and Bake: Top the final layer of noodles with remaining béchamel sauce and Parmesan cheese.
  6. Bake: Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake for another 20 minutes, or until golden brown and bubbly.
  7. Rest: Let stand for 10-15 minutes before serving.