Seafood Lasagna (Print)
A hearty lasagna with shrimp, flounder, and scallops combined with Swiss and Parmesan in a rich béchamel base.
# Ingredients:
01 -
3/4 lb flounder fillets.
02 -
1/2 cup white wine.
03 -
4 tablespoons butter.
04 -
9 lasagna noodles.
05 -
1/2 cup Parmesan cheese.
06 -
4 tablespoons flour.
07 -
1 lb scallops.
08 -
1 lb raw shrimp.
09 -
1 cup crushed tomatoes.
10 -
3/4 cup heavy cream.
11 -
2 cups mushrooms.
12 -
2 cups milk.
13 -
1 cup Swiss cheese.
# Steps:
01 -
Mix flour with butter in a pot, add milk slowly. Stir until it thickens up.
02 -
Cook the seafood in a skillet with onions and garlic. Toss in wine, then fish out the seafood.
03 -
Use the same skillet for mushrooms. Stir in béchamel, tomatoes, cream, and your spices.
04 -
Butter the pan, then stack up noodles, sauce, seafood, and cheese layers.
05 -
Pop it into a 375°F oven and cook 40–50 mins until it’s bubbly and golden.
# Notes:
01 -
If it’s browning too fast, put foil on top.
02 -
Add fresh parsley and lemon wedges when serving.