Ingredients
Scale
Béchamel Sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- Salt and freshly ground pepper
Lasagna:
- 1 tablespoon unsalted butter
- 1 tablespoon finely chopped onion
- 1 garlic clove (minced)
- 3/4 lb boneless flounder fillets (cut into bite-sized pieces)
- 1 pound raw shrimp (peeled and deveined)
- 1 pound scallops
- Salt and freshly ground pepper
- 2 cups thinly sliced mushrooms
- 1 cup crushed canned tomatoes
- 3/4 cup heavy cream
- ¼ teaspoon red pepper flakes
- 3 tablespoons finely chopped fresh parsley
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- 9 lasagna noodles (cooked according to package directions)
- 1 cup grated Swiss cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- Make the béchamel sauce: Start by melting butter in a saucepan, then whisk in the flour. This is where I’ve made mistakes in the past—don’t rush! Whisk slowly to avoid lumps. Once it’s blended, gradually pour in the milk, continuing to whisk until the sauce thickens (about 5-7 minutes). Season with salt and pepper, and you’re good to go!
- Cook the seafood: In a large skillet, sauté onions and garlic in butter until fragrant. Add the shrimp, scallops, and flounder, and season with salt and pepper. You’ll want to cook just until the shrimp start turning pink. (Pro tip: don’t overcook the seafood here—it will continue cooking in the oven.) Transfer the seafood to a bowl, but keep any liquid in the pan.
- Simmer the mushrooms and tomatoes: Add sliced mushrooms to the skillet with the remaining liquid and sauté for about 5 minutes. Stir in the béchamel sauce, followed by crushed tomatoes. Let it all simmer for a few minutes to meld the flavors.
- Finish the sauce: Now, stir in the heavy cream, red pepper flakes, and herbs. Pour in any liquid from the seafood bowl for extra flavor. Give everything a good stir and remove from heat. Your sauce is ready for layering!
- Assemble the lasagna: Butter your baking dish and start with a layer of sauce. Then add a third of the seafood mixture, followed by more sauce and three lasagna noodles. Repeat this layering process two more times, finishing with a layer of sauce. Sprinkle the top with swiss and parmesan cheese.
- Bake: Pop the lasagna in a preheated oven (375°F) for 40-50 minutes. You’ll know it’s ready when it’s bubbling and the cheese on top is golden brown.
Notes
When it comes to serving, you can never go wrong with a sprinkle of fresh parsley on top for a pop of color. I also love adding a lemon wedge on the side—it brightens up the rich flavors of the seafood. If you’re serving this for a dinner party, you might want to plate individual portions and garnish with a bit of extra parmesan or a drizzle of olive oil for a touch of elegance.
For sides, I’d recommend a simple green salad with a light vinaigrette to balance the richness of the lasagna. Garlic bread or a crusty baguette is also a great choice for soaking up any leftover sauce.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dinner