Seafood Lasagna with Bechamel Sauce

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Seafood Lasagna with Bechamel Sauce
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50 min.


6 Lasagne noodle
1 carrot
2 scallions
2 Tbsps olive oil
1 sm can Diced tomatoes
50 milliliters white wine
1 garlic clove
4 sprigs Basil
For the filling
150 grams frozen shrimp (ready to cook)
4 frozen Scallop (ready to cook)
50 grams cooked lobsters
4 Tbsps Ricotta cheese
2 slices Mozzarella
1 Tbsp vegetable oil
For the bechamel sauce
1 Tbsp butter
1 Tbsp Pastry flour
200 milliliters milk
3 Tbsps Whipped cream
1 egg yolk
How healthy are the main ingredients?
Ricotta cheeseMozzarellaWhipped creamolive oilBasilcarrot

Preparation steps


For the filling, peel carrot and finely chop. Rinse scallions and cut diagonally into rings. Sauté carrot and scallions in oil, add diced tomatoes and wine and simmer about 10 minutes. Rinse basil and cut into strips. Peel garlic and finely chop. Split lobster into pieces and sauté in oil with shrimp and scallops. Add garlic to seafood mixture, simmer about 5 minutes and stir into tomato mixture. Season filling with salt, pepper and basil to taste and keep warm over low heat.


For the bechamel sauce, melt butter in a saucepan. Stir flour into butter and cook until mixture clings together in pan. While stirring constantly, slowly pour enough milk into butter and flour until a smooth, thick sauce forms. Stir remaining milk into sauce and return sauce to a boil. Season sauce with salt and pepper and reduce heat to simmer. Beat egg yolk and cream, whisk quickly into sauce and keep warm (do not boil).

Preheat oven to 140°C (approximately 275°F). Cook lasagna noodles in plenty of boiling salted water until al dente, drain, rinse and drain. To assemble lasagnas, place two noodles in two ovenproof baking dishes and top with half of the filling. Top filling with noodles, remaining filling, ricotta and mozzarella slices. Place remaining noodles over mozzarella, pour bechamel sauce over lasagnas and season with pepper. Bake lasagnas until mozzarella is melted, about 15 minutes.