Ingredients:

  • 5 lb (700g) mixed seafood (prawns, cod/haddock, scallops)
  • 2 large shallots, finely diced
  • 3 cloves garlic, minced
  • 2 Tbsp unsalted butter (for filling)
  • 1/2 cup dry white wine
  • 1/4 cup fresh dill, roughly chopped
  • 2 Tbsp fresh parsley, roughly chopped
  • 1 tsp lemon zest, finely grated
  • 1 cup (250g) full-fat ricotta cheese, drained
  • Salt and black pepper, to taste
  • 4 Tbsp (60g) unsalted butter (for sauce)
  • 4 Tbsp (60g) all-purpose flour
  • 4 cups (1 Litre) whole milk, warmed
  • 1 bay leaf (optional)
  • 1/4 tsp nutmeg
  • 1 cup (100g) Gruyère or Mature Cheddar, freshly grated
  • Salt and white pepper, to taste
  • 12–15 sheets lasagna noodles (oven-ready preferred)
  • 1 cup (100g) low-moisture mozzarella, shredded
  • 1/4 cup (25g) Parmesan cheese, grated

Instructions:

  1. Prep and Preheat: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Pat the mixed seafood dry and chop larger fish pieces into 1-inch cubes. Season lightly. If using traditional lasagna sheets, pre-boil or soak according to package directions.
  2. Prepare the Creamy Mornay Sauce: In a saucepan, melt the 4 Tbsp butter over medium heat. Whisk in the flour constantly for 1–2 minutes to form a smooth roux. Gradually whisk in the warm milk, ensuring all lumps are dissolved. Add the bay leaf and simmer gently, whisking continuously, until the sauce thickens and coats the back of a spoon. Remove the bay leaf. Remove from heat and stir in the Gruyère/Cheddar, nutmeg, salt, and white pepper.
  3. Sauté the Seafood Filling: In a large skillet, melt the 2 Tbsp butter over medium-high heat. Sauté the shallots until translucent (3 minutes), then add the garlic for 30 seconds. Deglaze the pan with white wine and reduce by half (2–3 minutes). Add the mixed seafood and sauté quickly for only 2–3 minutes until 50% cooked. Remove from heat and stir in the dill, parsley, and lemon zest. In a separate bowl, gently fold the warm seafood mixture into the drained ricotta cheese.
  4. Assemble the Lasagna: Ladle a thin layer of Mornay sauce onto the bottom of the dish. Layer with pasta sheets, half of the seafood-ricotta mixture, and then one-third of the remaining Mornay sauce. Repeat the layer sequence: pasta, remaining seafood mixture, and another third of the Mornay sauce. Top with the final layer of pasta.
  5. Bake and Rest: Pour the remaining Mornay sauce evenly over the top pasta layer. Sprinkle generously with shredded mozzarella and grated Parmesan. Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for an additional 10–15 minutes until the cheese is golden and bubbling. Remove from the oven and allow the lasagna to rest for a crucial 15 minutes before slicing and serving.