Creamy Scallop and Shrimp Lasagna

A refined, Italian-inspired lasagna featuring a delicate white sauce, layers of tender sea scallops and shrimp, and a hint of lemon zest to brighten the rich, cheesy flavors.

Prep: 30 min · Cook: 50 min · Yield: 8 · Method: Oven

Ingredients

• 12 pieces lasagna noodles
• 1 lb shrimp
• 0.5 lb sea scallops
• 15 oz ricotta cheese
• 3 cups mozzarella cheese
• 0.5 cup parmesan cheese
• 4 tbsp butter
• 4 tbsp flour
• 3 cups milk
• 3 cloves garlic
• 1 piece lemon
• 1 tsp salt
• 0.25 cup parsley

Cooking instructions

1. Preheat the oven to 375°F. Boil the lasagna noodles in salted water until just al dente, drain, and lay flat on oiled parchment paper to prevent sticking. (about 10 min) — 375°F
2. Peel and devein the shrimp, then cut them into bite-sized pieces. Pat the sea scallops dry and quarter them.
3. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2 minutes. Gradually whisk in the milk until smooth and thickened. Stir in minced garlic, 1 teaspoon of lemon zest, and salt. (about 8 min)
4. In a bowl, combine the ricotta, half of the parmesan, and half of the chopped parsley.
5. Spread a thin layer of sauce in a 9x13 baking dish. Layer noodles, ricotta mixture, raw seafood pieces, and a sprinkle of mozzarella. Repeat layers until all ingredients are used, finishing with a layer of sauce and the remaining mozzarella and parmesan.
6. Cover the dish with foil and bake for 25 minutes, then remove the foil and continue baking until the top is bubbling and lightly golden and the shrimp and scallops in the center reach 145°F (63°C). (about 32 min) — 375°F
7. Let the lasagna rest for 10 minutes before slicing and garnishing with the remaining fresh parsley. (about 10 min)