Ingredients:

  • 1 pound mixed seafood (such as shrimp, scallops, and crab meat)
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup white wine (optional)
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon nutmeg
  • 1 cup grated mozzarella cheese
  • 9-12 lasagna noodles (no-boil or regular)
  • 1/2 cup grated Parmesan cheese
  • Additional parsley for garnish (optional)

Instructions:

  1. Heat olive oil in a pan over medium heat, add garlic, and sauté until fragrant.
  2. Add mixed seafood, cook until opaque, about 3-4 minutes.
  3. Pour in white wine (if using), reduce for 2 minutes, then stir in heavy cream, lemon juice, parsley, salt, and pepper. Simmer and set aside.
  4. In a saucepan, melt butter over medium heat.
  5. Whisk in flour to create a roux, cooking for 1-2 minutes.
  6. Gradually add milk, whisking until smooth. Cook until thickened (about 5 minutes).
  7. Stir in nutmeg and mozzarella cheese until melted and smooth.
  8. Spread a thin layer of white sauce in the bottom of the baking dish.
  9. Layer noodles, seafood filling, and white sauce, repeating layers.
  10. Top with remaining sauce and sprinkle with Parmesan cheese.
  11. Preheat oven to 375°F (190°C). Cover the dish with aluminum foil and bake for 25 minutes.
  12. Remove foil and bake an additional 10-15 minutes until golden and bubbly.
  13. Let cool for 5-10 minutes before slicing.
  14. Garnish with additional parsley (if desired) and serve warm.