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Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Add shrimp and salmon to the skillet, splash with lemon juice, and cook until slightly pink. Season with salt and pepper. Set aside.
- In a saucepan, melt butter over medium heat, add flour, and whisk until smooth. Gradually add milk, continuing to whisk until thickened. Stir in half of the Parmesan cheese, salt, and pepper to make a béchamel sauce.
- In a baking dish, spread a small amount of béchamel sauce on the bottom. Layer with lasagna sheets, seafood mixture, ricotta, and béchamel sauce. Repeat layers, ending with béchamel on top.
- Sprinkle with mozzarella and remaining Parmesan cheese.
- Bake for 45 minutes or until golden and bubbling on top. Let the lasagna sit for 10 minutes before serving.
- Garnish with chopped parsley before serving.
Chef’s Tips
- For extra flavor, add a pinch of nutmeg to the béchamel sauce.
- Use fresh herbs like basil or dill for an added burst of flavor.
- Ensure the lasagna sheets are well-cooked by covering the dish with foil for the first 30 minutes of baking.
Nutrition (per serving)
Approximate calories: 500, Protein: 35g, Carbs: 40g, Fat: 22g
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