This creamy seafood lasagna is hearty and cozy comfort food with a sophisticated twist! Layers of noodles and a succulent seafood mixture bake together in a creamy béchamel sauce. Similar to our lasagna with cottage cheese, this meal is perfect for large family gatherings or even a special occasion. With a rich white sauce and tender chunks of seafood in every bite, this elevated lasagna might just become a new family favorite.
Ingredients – bechamel sauce or white pasta sauce – 3 garlic cloves, finely chopped – 1-1/2 cups sliced mushrooms – 3/4 pounds shrimp – 1/2 pound sea scallops – 1/2 pound cod, – 1/2 pound salmon – 1/4 cup fresh lemon juice – 3 cups shredded mozzarella cheese
Make the béchamel sauce. Melt the butter over medium heat and add the flour. Cook, stirring, until the flour is mixed in well, then whisk in the hot milk. Cook the mixture until it thickens. Stir in the nutmeg, salt, and pepper.
Heat oil in a large skillet over medium-high heat. Cook the mushrooms until the water evaporates.
Add the seafood and cook just until the shrimp begins to turn pink.
Add the sauce to the mixture and broil to a boil, gently mixing the sauce with the seafood. Remove from heat and stir in lemon juice.
Assemble the lasagna by starting with a thin layer of the sauce and adding a layer of lasagna noodles.
Spread a layer of the seafood and sauce over the noodles. Top the seafood with a layer of cheese, then repeat all the layers.