Ingredients:

  • 4 tablespoons (57g) unsalted butter
  • 4 tablespoons (30g) all-purpose flour
  • 4 cups (946ml) whole milk
  • 1/2 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 1/4 cup (60ml) dry white wine (optional)
  • 1/4 cup (5g) chopped fresh parsley, plus more for garnish
  • 1 tablespoon (15ml) olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 pound (454g) peeled and deveined shrimp, chopped
  • 1 pound (454g) sea scallops, halved or quartered if large
  • 1 pound (454g) flaky white fish (cod, haddock, or halibut), cut into 1-inch pieces
  • 1/4 cup (60ml) dry white wine
  • Juice of 1/2 lemon
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 pound (454g) no-boil lasagna noodles
  • 15 ounces (425g) ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 cups (226g) shredded mozzarella cheese

Instructions:

  1. Prepare the Seafood Béchamel: Melt butter, whisk in flour to make a roux. Gradually whisk in milk, cook until thickened. Stir in nutmeg, salt, pepper, and wine (if using). Stir in parsley. Set aside.
  2. Sauté the Seafood Filling: Heat olive oil in skillet. Sauté shallot and garlic until softened. Add shrimp, scallops, and fish. Cook until seafood is cooked through. Deglaze with white wine and lemon juice. Add red pepper flakes (if using). Season with salt and pepper.
  3. Prepare the Ricotta Mixture: In a bowl, combine ricotta cheese, egg, and Parmesan cheese.
  4. Assemble the Lasagna: Spread a thin layer of béchamel in the baking dish. Layer noodles, ricotta mixture, seafood filling, and béchamel. Repeat layers. Top with mozzarella cheese.
  5. Bake: Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake for another 15 minutes, or until cheese is melted and golden brown and lasagna is bubbly.
  6. Rest: Let the lasagna rest for 10-15 minutes before cutting and serving.