Homemade Seafood Lasagna – Creamy, Cheesy & Irresistible

Ingredients (Serves 6)

For the Seafood Filling:

• 300 g (10 oz) shrimp, peeled and deveined

• 200 g (7 oz) scallops or white fish, cut into bite-sized pieces

• 1 tbsp olive oil

• 2 cloves garlic, minced

• ½ tsp salt

• ¼ tsp black pepper

For the White Sauce:

• 3 tbsp butter

• 3 tbsp all-purpose flour

• 2 cups milk (warm)

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• 1 cup shredded mozzarella

• ½ tsp nutmeg (optional)

• ½ tsp salt

• ¼ tsp white pepper

For Assembly:

• 9–12 lasagna sheets (pre-cooked or oven-ready)

• 1 cup shredded mozzarella (for topping)

• 2 tbsp fresh parsley, chopped

Instructions

1. Prepare the Seafood

   • In a skillet, heat olive oil over medium heat.

   • Add garlic and sauté for 30 seconds.

   • Add shrimp and scallops (or fish), season with salt and pepper, and cook until just opaque (about 3 minutes). Set aside.

2. Make the White Sauce

   • In a saucepan, melt butter over medium heat.

   • Stir in flour and cook for 1 minute.

   • Gradually whisk in warm milk, then cream, stirring until thickened.

   • Add Parmesan, mozzarella, nutmeg (if using), salt, and white pepper. Stir until smooth.

3. Assemble the Lasagna

   • Preheat oven to 190°C (375°F).

   • Spread a thin layer of sauce at the bottom of a baking dish.

   • Layer lasagna sheets, sauce, seafood mixture, and repeat until all ingredients are used, ending with sauce on top.

   • Sprinkle with mozzarella and parsley.

4. Bake

   • Cover loosely with foil and bake for 25 minutes.

   • Remove foil and bake an additional 10 minutes until golden and bubbly.

5. Serve

• Let rest for 10 minutes before slicing. Serve hot.