Seafood Lasagna Creamy Cheese
Ingredients:
9 lasagna noodles
2 tablespoons olive oil
1 lb mixed seafood (shrimp, scallops, and crab meat), chopped
3 cloves garlic, minced
1/2 cup onion, finely chopped
3 cups ricotta cheese
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
2 cups heavy cream
1/4 cup all-purpose flour
4 tablespoons butter
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened, about 3 minutes.
Add mixed seafood to the skillet. Cook for 4–5 minutes until just cooked through. Season with salt, pepper, dried basil, and oregano. Remove from heat.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
Gradually whisk in heavy cream, stirring constantly until sauce thickens, about 5 minutes. Remove from heat.
In a large bowl, combine ricotta cheese and half of the Parmesan cheese.
Spread a thin layer of the cream sauce on the bottom of a 9×13-inch baking dish.
Layer three lasagna noodles over the sauce. Spread one-third of the ricotta mixture, then half of the seafood, a third of the cream sauce, and a third of the mozzarella cheese.
Repeat layers twice, finishing with mozzarella and remaining Parmesan cheese on top.
Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden.
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley and serve.
