Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 pound (450g) peeled and deveined shrimp, cut into bite-sized pieces
  • 1 pound (450g) bay scallops
  • 8 ounces (225g) cod or halibut fillets, cut into 1-inch cubes
  • ½ cup (120ml) dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • 1 (14.5 ounce/410g) can diced tomatoes, undrained
  • 1/4 cup (60ml) chopped fresh parsley
  • 1 teaspoon dried Italian seasoning
  • Salt and freshly ground black pepper to taste
  • 6 tablespoons (85g) unsalted butter
  • 6 tablespoons (45g) all-purpose flour
  • 4 cups (950ml) whole milk, warmed
  • 1/4 teaspoon grated nutmeg
  • Salt and white pepper to taste
  • 12-15 lasagna noodles, cooked according to package directions
  • 15 ounces (425g) ricotta cheese
  • 1/2 cup (50g) grated Parmesan cheese, plus more for topping
  • 1/4 cup (30g) chopped fresh basil
  • 1 pound (450g) shredded mozzarella cheese

Instructions:

  1. Sauté onion and garlic in olive oil until softened. Add shrimp, scallops, and cod; cook until just opaque. Deglaze with white wine, then add tomatoes, parsley, and Italian seasoning. Simmer briefly. Season to taste.
  2. Melt butter in a saucepan, whisk in flour, and cook for 1 minute. Gradually whisk in warm milk until smooth. Simmer until thickened. Stir in nutmeg, salt, and white pepper.
  3. Combine ricotta cheese, Parmesan cheese, and basil in a bowl.
  4. Spread a thin layer of béchamel sauce in the baking dish. Layer noodles, ricotta mixture, seafood medley, mozzarella cheese, and béchamel sauce. Repeat layers.
  5. Top with remaining mozzarella and Parmesan cheese. Bake at 375°F (190°C) for 45-55 minutes, or until golden brown and bubbly.
  6. Let stand for 10-15 minutes before serving.