Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 small onion, finely chopped (about 1 cup chopped) (150g)
  • 2 cloves garlic, minced (about 2 teaspoons minced) (6g)
  • 1 pound cooked shrimp, peeled and deveined (450g)
  • 8 ounces cooked scallops (225g)
  • 6 ounces cooked crab meat (or imitation crab), flaked (170g)
  • 1/4 cup dry white wine (60ml)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1/2 teaspoon dried oregano (1.5g)
  • 1/4 teaspoon red pepper flakes (optional) (0.5g)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley (30ml)
  • 6 tablespoons unsalted butter (85g)
  • 6 tablespoons all-purpose flour (45g)
  • 4 cups whole milk (950ml)
  • 1/4 teaspoon ground nutmeg (0.5g)
  • Salt and freshly ground white pepper to taste
  • 1 (9-12 ounce) package no-boil lasagna noodles (255-340g)
  • 1 1/2 cups grated Parmesan cheese (150g), divided
  • 1 cup grated mozzarella cheese (100g)

Instructions:

  1. Sauté onion and garlic in olive oil until softened. Add seafood and white wine; cook briefly. Stir in crushed tomatoes, oregano, red pepper flakes (if using), salt, and pepper. Simmer to thicken slightly. Stir in parsley.
  2. Melt butter in a saucepan. Whisk in flour until smooth. Gradually whisk in milk, cooking until thickened and smooth. Stir in nutmeg, salt, and white pepper.
  3. Spread a thin layer of béchamel sauce in the baking dish. Layer with lasagna noodles, seafood filling, béchamel sauce, Parmesan cheese, and mozzarella cheese. Repeat layers, ending with béchamel and cheese.
  4. Cover the baking dish with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake for an additional 20 minutes, or until golden brown and bubbly.
  5. Let the lasagna rest for 10-15 minutes before cutting and serving.