Seafood Lover's Lasagna

I love an exemplary lasagna yet I need to concede, I am a shellfish sweetheart so concocting this fish darling's lasagna was an impact! I've made a white lasagna previously however at no other time have I consolidated it with a portion of my #1 fish fixings. This fish sweetheart's lasagna was all I required it to be and that's just the beginning. It was rich, debauched, and fulfilling

 

In the event that you have a weakness in your heart for fish as I do, at that point this should be on your menu for supper as quickly as possible. Don't hesitate to switch things up however you would prefer and utilize the fish fixings that you have available yet the general taste of the lasagna with the flavorful and rich béchamel sauce will in any case be available. Serve this up with a new side plate of mixed greens and firm, garlic toast and you have a total supper.

 

 

 

Ingredients

• No boil lasagna noodles
• 2 cups of spinach
• 2 garlic cloves, minced
• 2 cups of assorted white cheese blend
• 2 cups of seafood (fresh crab meat, chopped large shrimp & chopped lobster tail meat)
• Fresh chives to serve
• 1/2 a yellow onion, chopped
• Old bay seasoning to taste
• Olive oil
• 1 tbsp of butter
• Salt and pepper to taste

Béchamel sauce

• Pinch of nutmeg
• Salt and pepper to taste
• 4 tbsp flour
• 1/2 cup of half and half
• 4 tbsp butter
• 1/2 cup of milk + a splash more of sauce thickens too quickly

Ricotta mix

• 1 egg
• 1 cup of ricotta cheese
• Salt and pepper to taste

 

Instructions

For seafood & spinach

1. In a deep skillet pan, sauté all seafood in butter and olive oil for three minutes until almost cooked through. Remove from pan and set aside.
2. To the same pan, add a drizzle more of olive oil and sauté onions and spinach and season with salt and pepper to taste. Once the spinach is wilted, remove from pan and set aside.

For Béchamel sauce

1. To a new saucepan, add 4 tbsp of butter and allow it to melt on medium heat.
2. Once butter is melted, add flour slowly and whisk until a light blond roux is formed.
3. Whisk roux for 2 minutes until flour is dissolved.
4. Slowly add milk to the roux while constantly mixing.
5. Whisk until the mixture is smooth and thick. About 2-3 minutes.
6. Turn off heat and season with salt, pepper, and nutmeg.

For ricotta

1. To a bowl, add ricotta cheese and egg with a pinch of salt and pepper.
2. Mix until egg is dissolved into the ricotta cheese.

To build lasagna

1. In the original deep oven-safe skillet, add a thin layer of Béchamel sauce and spread evenly on the bottom of the pan.
2. Add enough lasagna noodles to cover the bottom of the pan.
3. Add another layer of bechamel sauce, spinach and onion mixture, seafood blend, ricotta, and top with cheese.
4. Repeat this layering until the top layer.
5. The final layer is the seafood blend and cheese.
6. Top with old bay and fresh chives.
7. Bake at 400 degrees uncovered for 35-40 minutes until top is golden brown and edges are bubbly.
8. Allow the lasagna to sit for 10 minutes before serving.
9. Garnish with fresh chives and serve hot.

 

 

 

 

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