Ingredients
Equipment
Method
- If using traditional lasagna noodles, cook them according to package directions until al dente. Drain and lay them flat on parchment paper or a clean kitchen towel to prevent sticking. If using oven-ready noodles, no pre-cooking is required.1 pound lasagna noodles
- Heat the olive oil in a large skillet over medium-high heat. Add the mixed seafood and cook for 2-3 minutes, or until just opaque and cooked through. Be careful not to overcook. Remove the seafood from the skillet and set aside.2 tablespoons olive oil, 1 pound mixed seafood
- In the same skillet (or a medium saucepan), add a tablespoon or two of butter if needed, then add the finely chopped onion and sauté over medium heat until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.1 small onion, 3 cloves garlic, Butter
- Sprinkle the flour over the onions and garlic, stirring constantly for about 1 minute to create a roux. Gradually whisk in the milk, a cup at a time, ensuring each addition is fully incorporated before adding the next. Continue whisking until the sauce is smooth and thickened, about 5-7 minutes.1/4 cup all-purpose flour, 4 cups milk
- Stir in the salt, black pepper, and nutmeg (if using). Bring the sauce to a gentle simmer and cook for another 2-3 minutes, stirring occasionally, until it has a velvety, pourable consistency. Remove from heat. Stir in 1/2 cup of the grated Parmesan cheese and the Gruyere or Swiss cheese until melted and smooth. Add the chopped fresh parsley and lemon juice (if using), and stir well.1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon nutmeg, 1 cup grated Parmesan cheese, 1/2 cup grated Gruyere or Swiss cheese, 1/4 cup chopped fresh parsley, 1 tablespoon fresh lemon juice
- Preheat your oven to 375°F (190°C). Lightly butter a 9x13 inch baking dish.Butter
- Begin by spreading a thin layer of the seafood and béchamel sauce on the bottom of the prepared baking dish. Arrange a single layer of lasagna noodles over the sauce. Spoon about one-third of the remaining seafood mixture evenly over the noodles. Top with another layer of lasagna noodles. Repeat the layering process twice more: sauce, noodles, seafood, sauce, noodles, seafood. Ensure the top layer is finished with a generous amount of sauce.1 pound lasagna noodles, 1 cup grated Parmesan cheese
- Sprinkle the remaining 1/2 cup of grated Parmesan cheese evenly over the top of the assembled lasagna. Cover the baking dish tightly with aluminum foil.1 cup grated Parmesan cheese
- Bake for 25 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the top is golden brown and bubbly and the lasagna is heated through.
- Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and makes it easier to cut clean portions. Garnish with extra fresh parsley if desired.1/4 cup chopped fresh parsley
Notes
Properly storing and reheating your Creamy Delicious Seafood Lasagna ensures you can enjoy its deliciousness for days to come. Refrigeration: Once cooled to room temperature, cover the leftover lasagna tightly with plastic wrap or foil, or transfer it into an airtight container. It can be stored in the refrigerator for up to 3-4 days. Freezing: For longer storage, allow the lasagna to cool completely. You can freeze the entire dish (if baked in a freezer-safe dish) or individual portions. Wrap tightly in plastic wrap, then in aluminum foil, or place in freezer-safe containers. Frozen lasagna can be kept for up to 2-3 months. Reheating from Refrigerator: Preheat your oven to 350°F (175°C). If reheating from the refrigerator, cover the lasagna loosely with foil to prevent the top from drying out. Bake for 20-25 minutes, or until heated through. You can uncover for the last few minutes to re-crisp the top if desired. Reheating from Frozen: The best way to reheat frozen lasagna is to thaw it overnight in the refrigerator first. Then, follow the refrigerator reheating instructions. If reheating directly from frozen, it will take significantly longer, approximately 45-60 minutes, covered with foil, until heated through.